ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (Phaseolus spp.) AS EXTENDER

Authors

  • William ALBARRACÍN H. Aseguramiento de la calidad y desarrollo de nuevos productos. Instituto de Ciencia y Tecnología de Alimentos (ICTA). Universidad Nacional de Colombia.
  • Luisa F. ACOSTA A. Programa de Especialización en Ciencia y Tecnología de Alimentos PECTA. Programa Interfacultades. Universidad Nacional de Colombia.
  • Iván C. SÁNCHEZ B. Programa Maestría en Ciencia y Tecnología de Alimentos. Facultad de Ciencias Agropecuarias. Universidad Nacional de Colombia,

DOI:

https://doi.org/10.17533/udea.vitae.7431

Keywords:

<I>Phaseolus</I>, extender, sausage, texture, color.

Abstract

The use of extenders in the meat industry seeks to replace meat protein in general by vegetal protein from leguminous raw materials easily obtainable with the aim to reduce production costs. In this work was used flour from common bean (Phaseolus spp.) variety Sabanero as an extender, at concentrations of 3%, 6% and 9% for the elaboration of Frankfurt type sausages. The results showed that when the extender concentration was increased, the product lightness increased, the red color decreased and that shear force and hardness increased but adhesiveness and elasticity diminished. Sensory analysis showed greater acceptance by the consumer of the control samples (without extender) followed by the 3% treatment.
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Published

08-11-2010

How to Cite

ALBARRACÍN H., W., ACOSTA A., L. F., & SÁNCHEZ B., I. C. (2010). ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER. Vitae, 17(3), 264–271. https://doi.org/10.17533/udea.vitae.7431

Issue

Section

Foods: Science, Engineering and Technology

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