Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo
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| Natura: | Artículo científico |
| Lingua: | en |
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Universidad Nacional de Colombia
2020
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| _version_ | 1876429874578587648 |
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| author | José Igor Hleap-Zapata |
| author_facet | José Igor Hleap-Zapata |
| contents | Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo José Igor Hleap-Zapata Luiza Romero-Quintana Jheny Botina-Cárdenas Carlos Andrés Martínez-Martínez Yenifer Valenciano-Pulido Karen Higuita-Diaz Ingeniería meat Color texture meat industry protein content The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties. 2020 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49666177005 https://www.redalyc.org/journal/496/49666177005/ https://www.redalyc.org/journal/496/49666177005/html/ https://www.redalyc.org/journal/496/49666177005/49666177005.epub https://www.redalyc.org/journal/496/49666177005/movil 10.15446/dyna.v87n214.83722 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.214 Vol.87 |
| format | Artículo científico |
| id | redalyc_49666177005 |
| institution | Redalyc |
| language | en |
| publishDate | 2020 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo José Igor Hleap-Zapata Ingeniería meat Color texture meat industry protein content Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo José Igor Hleap-Zapata Luiza Romero-Quintana Jheny Botina-Cárdenas Carlos Andrés Martínez-Martínez Yenifer Valenciano-Pulido Karen Higuita-Diaz Ingeniería meat Color texture meat industry protein content The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties. 2020 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49666177005 https://www.redalyc.org/journal/496/49666177005/ https://www.redalyc.org/journal/496/49666177005/html/ https://www.redalyc.org/journal/496/49666177005/49666177005.epub https://www.redalyc.org/journal/496/49666177005/movil 10.15446/dyna.v87n214.83722 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.214 Vol.87 |
| title | Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo |
| topic | Ingeniería meat Color texture meat industry protein content |
| url | https://www.redalyc.org/articulo.oa?id=49666177005 https://www.redalyc.org/journal/496/49666177005/ https://www.redalyc.org/journal/496/49666177005/html/ https://www.redalyc.org/journal/496/49666177005/49666177005.epub https://www.redalyc.org/journal/496/49666177005/movil |