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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Autores:
Rosero Chasoy, Gilver
Serna Cock, Liliana
Tipo de recurso:
Article of journal
Fecha de publicación:
2017
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/61080
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/61080
http://bdigital.unal.edu.co/59888/
Palabra clave:
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Agroindustrial residues
meat emulsion
physicochemical properties
Agroindustrial residues
meat emulsion
physicochemical properties
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
id UNACIONAL2_9def4957f057f11ead741eabf0463dd1
oai_identifier_str oai:repositorio.unal.edu.co:unal/61080
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage
title Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage
spellingShingle Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Agroindustrial residues
meat emulsion
physicochemical properties
Agroindustrial residues
meat emulsion
physicochemical properties
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
dc.creator.fl_str_mv Rosero Chasoy, Gilver
Serna Cock, Liliana
dc.contributor.author.spa.fl_str_mv Rosero Chasoy, Gilver
Serna Cock, Liliana
dc.subject.ddc.spa.fl_str_mv 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
topic 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Agroindustrial residues
meat emulsion
physicochemical properties
Agroindustrial residues
meat emulsion
physicochemical properties
dc.subject.proposal.spa.fl_str_mv Agroindustrial residues
meat emulsion
physicochemical properties
Agroindustrial residues
meat emulsion
physicochemical properties
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.
publishDate 2017
dc.date.issued.spa.fl_str_mv 2017-07-01
dc.date.accessioned.spa.fl_str_mv 2019-07-02T19:52:22Z
dc.date.available.spa.fl_str_mv 2019-07-02T19:52:22Z
dc.type.spa.fl_str_mv Artículo de revista
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identifier_str_mv ISSN: 2323-0118
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dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
Acta Agronómica
dc.relation.references.spa.fl_str_mv Rosero Chasoy, Gilver and Serna Cock, Liliana (2017) Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage. Acta Agronómica, 66 (3). pp. 305-310. ISSN 2323-0118
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
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dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
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eu_rights_str_mv openAccess
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia - Sede Palmira
institution Universidad Nacional de Colombia
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Rosero Chasoy, Gilver55798f3c-15a0-4c8a-b0cd-cd1eeb7aac46300Serna Cock, Lilianac532fddf-5941-4083-9f3a-799d48341bd03002019-07-02T19:52:22Z2019-07-02T19:52:22Z2017-07-01ISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/61080http://bdigital.unal.edu.co/59888/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.application/pdfspaUniversidad Nacional de Colombia - Sede Palmirahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaRosero Chasoy, Gilver and Serna Cock, Liliana (2017) Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage. Acta Agronómica, 66 (3). pp. 305-310. ISSN 2323-011855 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureAgroindustrial residuesmeat emulsionphysicochemical propertiesAgroindustrial residuesmeat emulsionphysicochemical propertiesEffect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausageArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL56695-319785-5-PB.pdfapplication/pdf1098761https://repositorio.unal.edu.co/bitstream/unal/61080/1/56695-319785-5-PB.pdf4e375edfd38ea9ca7e15a61d3c6093ebMD51THUMBNAIL56695-319785-5-PB.pdf.jpg56695-319785-5-PB.pdf.jpgGenerated Thumbnailimage/jpeg7993https://repositorio.unal.edu.co/bitstream/unal/61080/2/56695-319785-5-PB.pdf.jpgdfa74fed767f1415853e0073897159e4MD52unal/61080oai:repositorio.unal.edu.co:unal/610802024-04-16 23:38:24.731Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co