Physico-chemical study sausages with added plantain starch
DOI:
https://doi.org/10.47808/revistabioagro.v2i1.292Keywords:
sausage, banana, texture, water activityAbstract
The aim of this work was to add banana flour, this flour content, starches, minerals (potassium) and fiber, the purpose of this content is added to replace the conventional way in the formulations of sausages, in order to obtain sausages with good nutritional properties, physical and sensory. It was
found that with added sausages banana flour in proportions of 0, 20, 30 y 40%, replacing cornmeal, presented higher hardness with significant difference (P <0.0.1) in addition all percentages relative to the control. The cohesiveness and springiness had no difference (P> 0.05), however the increased adhesiveness with increasing the addition of banana flour. When testing with test texture Watner-Blatzer knife, found a decrease in the shear, as they increase the concentration of banana flour. The Aw had not change by adding this, it was not in the water holding capacity which was in a slight increase to 30% incorporation, to subsequently fall in the 40%. With respect to color this was declining. We performed sensory testing 35 untrained judges, of which 70% they like the product and the remaining 30% like them a lot.
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Copyright (c) 2014 J.F. Sánchez Rodríguez, S. Soto Simental y N. Güemes Vera
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