The banana is considered one of the most important foods in the world, and providing 89 Kcal each one 100 g. This is the fruit that has more potassium and with several im-portant physiological functions. Solar dehydration of the banana is an alternative as conservation methods. It´s very cheap and it helps to conserver the food nutritional properties and increasing the products shelf life. The chocolate is a very expensive food therefore nowadays it´s has been developing substitutes for this product, decreasing costs in the end product. The purpose of this paperwork was the preparation of a functional food, that consist of a dehydrate banana snack using a solar drying equipment and covering with a choco-late substitute added with vitamins A, C, D and E , based in the recommended daily in-take. We worked with Roatan bananas in three different maturation states and these were evaluated by tests sensory. According to the results we selected the banana with maturation state of 5. Proximate analysis on dry base for this banana was of 79.6% of carbohydrates, 12.9% of dietary fiber, 0.9% of lipids, 2.9% of proteins and 3.6% of ashes. The moisture was of 71.94 %. The banana dehydrated presented not a good texture, therefore it was decided to submit the dehydrate banana to a 150°C roasting process for a 4 minutes period, presented a water activity of 0.30. The dehydrated banana and toasted was covered with cocoa´s substitutes and it was compared the results with bananas covered with a commercial chocolate (Her-shey´s Classic®). We used two cocoa´s substitutes: CEBES LSX 80 with 80% of satu-rated fatty acids and 20% of unsaturated; CEBES 30-08 with 98-100% of saturated fatty acids and 0-2% of unsaturated. Cocoa´s substitutes were provided for the company called Aarhus Karishamn (AAK) located in Morelia, Michoacán, Mexico.
The banana is considered one of the most important foods in the world, and providing 89 Kcal each one 100 g. This is the fruit that has more potassium and with several im-portant physiological functions. Solar dehydration of the banana is an alternative as conservation methods. It´s very cheap and it helps to conserver the food nutritional properties and increasing the products shelf life. The chocolate is a very expensive food therefore nowadays it´s has been developing substitutes for this product, decreasing costs in the end product. The purpose of this paperwork was the preparation of a functional food, that consist of a dehydrate banana snack using a solar drying equipment and covering with a choco-late substitute added with vitamins A, C, D and E , based in the recommended daily in-take. We worked with Roatan bananas in three different maturation states and these were evaluated by tests sensory. According to the results we selected the banana with maturation state of 5. Proximate analysis on dry base for this banana was of 79.6% of carbohydrates, 12.9% of dietary fiber, 0.9% of lipids, 2.9% of proteins and 3.6% of ashes. The moisture was of 71.94 %. The banana dehydrated presented not a good texture, therefore it was decided to submit the dehydrate banana to a 150°C roasting process for a 4 minutes period, presented a water activity of 0.30. The dehydrated banana and toasted was covered with cocoa´s substitutes and it was compared the results with bananas covered with a commercial chocolate (Her-shey´s Classic®). We used two cocoa´s substitutes: CEBES LSX 80 with 80% of satu-rated fatty acids and 20% of unsaturated; CEBES 30-08 with 98-100% of saturated fatty acids and 0-2% of unsaturated. Cocoa´s substitutes were provided for the company called Aarhus Karishamn (AAK) located in Morelia, Michoacán, Mexico.
