Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidad Nacional de Colombia
2017
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| _version_ | 1876462075131199488 |
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| author | Gilver Rosero Chasoy |
| author_facet | Gilver Rosero Chasoy |
| contents | Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Gilver Rosero Chasoy Liliana Serna Cock Agrociencias meat emulsion Agroindustrial residues physicochemical properties Agroindustrial residues such as plantain ( Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, water retention capacity (WRC), emulsifying stability (E S ), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retained the formulation water, which is PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting E S and pH and favoring WRC. 2017 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169951832002 https://www.redalyc.org/journal/1699/169951832002/ https://www.redalyc.org/journal/1699/169951832002/html/ https://www.redalyc.org/journal/1699/169951832002/169951832002.epub https://www.redalyc.org/journal/1699/169951832002/movil en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.66 |
| format | Artículo científico |
| id | redalyc_169951832002 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Gilver Rosero Chasoy Agrociencias meat emulsion Agroindustrial residues physicochemical properties Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Gilver Rosero Chasoy Liliana Serna Cock Agrociencias meat emulsion Agroindustrial residues physicochemical properties Agroindustrial residues such as plantain ( Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, water retention capacity (WRC), emulsifying stability (E S ), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retained the formulation water, which is PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting E S and pH and favoring WRC. 2017 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169951832002 https://www.redalyc.org/journal/1699/169951832002/ https://www.redalyc.org/journal/1699/169951832002/html/ https://www.redalyc.org/journal/1699/169951832002/169951832002.epub https://www.redalyc.org/journal/1699/169951832002/movil en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.66 |
| title | Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
| topic | Agrociencias meat emulsion Agroindustrial residues physicochemical properties |
| url | https://www.redalyc.org/articulo.oa?id=169951832002 https://www.redalyc.org/journal/1699/169951832002/ https://www.redalyc.org/journal/1699/169951832002/html/ https://www.redalyc.org/journal/1699/169951832002/169951832002.epub https://www.redalyc.org/journal/1699/169951832002/movil |