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...
- 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
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|
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 |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
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http://purl.org/redcol/resource_type/ART |
format |
http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
dc.identifier.issn.spa.fl_str_mv |
ISSN: 2323-0118 |
dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/61080 |
dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/59888/ |
identifier_str_mv |
ISSN: 2323-0118 |
url |
https://repositorio.unal.edu.co/handle/unal/61080 http://bdigital.unal.edu.co/59888/ |
dc.language.iso.spa.fl_str_mv |
spa |
language |
spa |
dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56695 |
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 |
dc.rights.uri.spa.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0/ |
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/ http://purl.org/coar/access_right/c_abf2 |
eu_rights_str_mv |
openAccess |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia - Sede Palmira |
institution |
Universidad Nacional de Colombia |
bitstream.url.fl_str_mv |
https://repositorio.unal.edu.co/bitstream/unal/61080/1/56695-319785-5-PB.pdf https://repositorio.unal.edu.co/bitstream/unal/61080/2/56695-319785-5-PB.pdf.jpg |
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Repositorio Institucional 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 |