Análisis de antioxidantes en las características organolépticas del Snack del plátano barraganete (Musa paradisiaca L.), en el cantón El Carmen.

Abstract

The need to support small and medium banana farmers in the canton of El Carmen this trial has been conducted, we analyzed five banana harvest ages the most common executed in the production of banana barraganete, this variable will determine the sensory quality of the age. Three antioxidants were also applied, garlic, ginger and turmeric, the three most relevant according to the WHO, the nutrients of these foods contribute to improve the sensory quality as well as improve the nutritional value of the snack. The food industry has great challenges to win market with processed products, the criteria that has more weight at the time of deciding the purchase of food are the sensory characteristics, color, smell, taste, crunchiness and appearance in general are the indispensable attributes in processed foods, this research identified the interaction of the factors of age of harvest of banana Musa AAB and antioxidants in consumer acceptance, randomized block design in AxB factorial arrangement with 5 treatments, factor A five established in Musa AAB banana harvest week with interrelation with factor B with three types of antioxidants, the means were compared using Tukey's test with a 5% level of significance, the technique used was through hedonic surveys with peer evaluation, in a population of over 30% corresponded to three blocks of 10 panelists, It was concluded that the most perceptible attributes among the panelists are color, flavor and crunchiness, week 13 of the banana harvest in factor A is determinant in the sensory acceptance of the barraganete banana snack, as for Factor B the control treatment corresponding to the snack with salt was the best scored in terms of highlighting these three attributes, the treatment of Factor B corresponding to turmeric highlighted in color, However, statistically there is no significant margin of preference and the antioxidants established as Factor B concluded that garlic, ginger and turmeric help to improve the sensory attributes of the banana snack barraganete, at the level of score the three antioxidants strengthened the color, smell, taste, crunchiness and overall appearance established between “I like a lot” and “Neither like nor dislike”.