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. Fi...
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Universidad Nacional de Colombia
2017-07-01
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| Series: | Acta Agronómica |
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695 |
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| author | Gilver Rosero Chasoy Liliana Serna Cock |
| author_facet | Gilver Rosero Chasoy Liliana Serna Cock |
| author_sort | Gilver Rosero Chasoy |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-9787f498ba954d3d9eaf35f9617435fd |
| institution | DOAJ |
| issn | 0120-2812 2323-0118 |
| language | English |
| publishDate | 2017-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Agronómica |
| spelling | doaj-art-9787f498ba954d3d9eaf35f9617435fd2025-08-20T03:18:53ZengUniversidad Nacional de ColombiaActa Agronómica0120-28122323-01182017-07-0166330531010.15446/acag.v66n3.5669544825Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausageGilver Rosero Chasoy0Liliana Serna Cock1Facultad de Ingeniería y Administración. Universidad Nacional de Colombia sede Palmira, ColombiaFacultad de Ingeniería y Administración. Universidad Nacional de Colombia sede Palmira, ColombiaAgroindustrial 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.https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695Agroindustrial residuesmeat emulsionphysicochemical properties |
| spellingShingle | Gilver Rosero Chasoy Liliana Serna Cock Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Acta Agronómica Agroindustrial residues meat emulsion physicochemical properties |
| title | 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_short | 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 |
| topic | Agroindustrial residues meat emulsion physicochemical properties |
| url | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695 |
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