Caracterización de la harina de subproductos de palmito: Characterization of palmito byproducts flour

Se caracterizo la harina de subproductos de palmito (Bactris gasipaes Kunth) para su posible utilizacion en el desarrollo de productos carnicos. Los subproductos frescos se procesaron mediante dos tipos de corte (picado y triturado) y dos temperaturas de secado (70 y 80 °C) con tres repeticiones. Se evaluaron los rendimientos, las caracteristicas fisicas, quimicas, sensoriales y microbiologicas, las propiedades funcionales y los costos. El tipo de corte y la temperatura de secado no influyeron en los rendimientos de las harinas, existiendo pequenas diferencias de composicion. Las retenciones de agua y aceite promedios de las harinas fueron de aproximadamente 8,00 y 3,17 g/g, respectivamente. La harina de subproductos de palmito cumplio con los requisitos establecidos por las normas sensoriales y microbiologicas, concluyendo en que puede ser utilizada en la obtencion de productos carnicos. Palabras clave: Bactris gasipaes, harina, caracterizacion, rendimiento. ABSTRACT Characterization of palmito byproducts flour The characterization of palmito flour (Bactris gasipaes Kunth) for its possible use in the development of meat products was evaluated. The fresh byproducts were processed by means of two types of court (punctured and crushed) and two temperatures of dried (70 and 80 °C) with three replica. Yield, physical, chemical, sensory, and microbiological characteristics. Besides this, functional properties and costs were evaluated. The type of court and the drying temperature did not significantly influence the flour yield, but slight differences in composition were found. The water and oil mean retention of the flours were of approximately 8 and 3.17 g/g, respectively. The flour of by-products of palmetto expired with the requirements established by the both sensory and microbiological procedure, concluding in that it can be used in the production of meat products. Keywords: Bactris gasipaes, flour, characterization, performance.