Valorisation de la farine de manioc dans un produit carné
The acceptability of low-fat Frankfurter type sausages (beef and pork) was studied, when in the formulation, fat was replaced by cassava flour and water. Twelve formulations, consisting of two types of flour (wheat and cassava) at four levels of content (5, 10, 15 and 20 percent) and two levels of water (2 and 3 times the flour content) were investigated by chemical, texture, microbiological and sensory analysis. Wheat flour could be replaced at levels of 5 and 10 percent without any change of the overall properties of this type of product. The cassava flour sausages presented higher water holding capacity than those based on wheat flour. Moreover the fat level decreased as cassava and water contents increased. Four formulations were studied for a stability test. They were stored at 4 degrees C for 29 days. There was no significant difference neither in the texture and sensory properties, nor in the rancidity expressed by the TBA number and Peroxide Index. Two formulations were produced and distributed in Quito and Guayaquil for the consumer acceptability evaluation. These two formulations were accepted by more of 85 percent of the surveyed-consumers
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| Format: | Texto biblioteca |
| Language: | fre |
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Compiègne Cedex, FR Université de Technologie de Compiègne
1995
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| Subjects: | Manihot esculenta, Flours, Food production, Meat, Starch, Chemical composition, Harinas, Producción alimentaria, Carne, Almidón, Composición química, Cassava, Yuca, CIAT MENCION, Technical reports, Informes técnicos, Elaboración y preservación de los alimentos, Food processing and preservation, Books, |
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