Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage
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, the water retention capacity (WRC), emulsifying stability (ES), 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, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.
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2017
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oai:www.revistas.unal.edu.co:article-566952017-09-29T14:19:38Z Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Rosero Chasoy, Gilver Serna Cock, Liliana Agroindustrial residues meat emulsion physicochemical properties Agroindustry food biotechnology postharvest and food science natural sciences earth sciences Agroindustrial residues meat emulsion physicochemical properties Agroindustry food biotechnology postharvest and food science natural sciences earth sciences 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, the water retention capacity (WRC), emulsifying stability (ES), 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, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC. 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, the water retention capacity (WRC), emulsifying stability (ES), 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, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC. Universidad Nacional de Colombia - Sede Palmira 2017-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Experimental Experimental application/pdf application/xml https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695 10.15446/acag.v66n3.56695 Acta Agronómica; Vol. 66 No. 3 (2017); 305-310 Acta Agronómica; Vol. 66 Núm. 3 (2017); 305-310 Acta Agronómica; v. 66 n. 3 (2017); 305-310 2323-0118 0120-2812 eng https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695/58896 https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695/62686 Derechos de autor 2017 Acta Agronómica https://creativecommons.org/licenses/by-nc-nd/4.0 |
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Rosero Chasoy, Gilver Serna Cock, Liliana |
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Rosero Chasoy, Gilver Serna Cock, Liliana Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
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Rosero Chasoy, Gilver Serna Cock, Liliana |
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Rosero Chasoy, Gilver |
title |
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
title_short |
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
title_full |
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
title_fullStr |
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
title_full_unstemmed |
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage |
title_sort |
effect of plantain (musa paradisiaca l. cv. dominico harton) peel flour as binder in frankfurter-type sausage |
description |
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, the water retention capacity (WRC), emulsifying stability (ES), 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, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC. |
publisher |
Universidad Nacional de Colombia - Sede Palmira |
publishDate |
2017 |
url |
https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695 |
work_keys_str_mv |
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