Data/hora: 08/06/2024 17:26:53

Provedor de dados: 	109	
País: 	Colombia	
Título: 	Effect of plantain ( Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage	
Autores: 	Rosero-Chasoy,Gilver; Serna-Cock,Liliana.	
Data: 	2017-09-01	
Ano: 	2017	
Palavras-chave: 	Agroindustrial residues; Meat emulsion; Physicochemical properties.	
Resumo: 	Abstract 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 (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, 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 ES and pH and favoring WRC.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300305	
Editor: 	Universidad Nacional de Colombia	
Relação: 	10.15446/acag.v66n3.56695	
Formato: 	text/html	
Fonte: 	Acta Agronómica  v.66 n.3 2017	
Fonte: 	info:eu-repo/semantics/openAccess