Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo

This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry.

Detalhes bibliográficos
Autores: Salazar, Diego, Arancibia, Mirari, Raza, Karen, López Caballero, M. Elvira, Montero García, Pilar
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/251720
Acesso em linha:http://hdl.handle.net/10261/251720
Access Level:Acceso aberto
Palavra-chave:Unripe banana flours
Enriched fiber
Reduced fat
Chorizo
Storage
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spelling Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizoSalazar, DiegoArancibia, MirariRaza, KarenLópez Caballero, M. ElviraMontero García, PilarUnripe banana floursEnriched fiberReduced fatChorizoStorageThis article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry.The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.The authors are grateful to Dirección de Investigación y Desarrollo (DIDE) and the Technical University of Ambato-Ecuador for financing the project Development of active biodegradable films from rejection banana flour (Musa genus) and its application (Project code PFCIAL17) resolution 1313-CU-P-2015, and for the financial support provided by the State Research Agency (AEI) from Spain and the European Regional Development Fund (FEDER), through project NANOALIVAL AGL2017-84161 and by the CSIC through project 202070E218, Spain.Peer reviewedMultidisciplinary Digital Publishing InstituteUniversidad Técnica de AmbatoAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/251720reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-Rhttps://doi.org/10.3390/foods10071486Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2517202026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
title Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
spellingShingle Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
Salazar, Diego
Unripe banana flours
Enriched fiber
Reduced fat
Chorizo
Storage
title_short Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
title_full Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
title_fullStr Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
title_full_unstemmed Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
title_sort Influence of underutilized unripe banana (Cavendish) flour in the formulation of healthier chorizo
dc.creator.none.fl_str_mv Salazar, Diego
Arancibia, Mirari
Raza, Karen
López Caballero, M. Elvira
Montero García, Pilar
author Salazar, Diego
author_facet Salazar, Diego
Arancibia, Mirari
Raza, Karen
López Caballero, M. Elvira
Montero García, Pilar
author_role author
author2 Arancibia, Mirari
Raza, Karen
López Caballero, M. Elvira
Montero García, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Técnica de Ambato
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Unripe banana flours
Enriched fiber
Reduced fat
Chorizo
Storage
topic Unripe banana flours
Enriched fiber
Reduced fat
Chorizo
Storage
description This article belongs to the Special Issue Valorization of Agro-Industrial By-Products by Recovery of Bioactive Compounds: Extraction and Application in the Food Industry.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/251720
url http://hdl.handle.net/10261/251720
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-84161-C2-1-R
https://doi.org/10.3390/foods10071486
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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