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

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 concentrati...

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Autores principales:	William ALBARRACÍN H., Luisa F. ACOSTA A., Iván C. SÁNCHEZ B.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	<I>Phaseolus</I> extender sausage texture color. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/7e4956aeee4845a6bb3fb7b46a693453
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spelling	oai:doaj.org-article:7e4956aeee4845a6bb3fb7b46a6934532021-11-19T04:14:18ZELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER0121-40042145-2660https://doaj.org/article/7e4956aeee4845a6bb3fb7b46a6934532010-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/7431https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The 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.William ALBARRACÍN H.Luisa F. ACOSTA A.Iván C. SÁNCHEZ B.Universidad de Antioquiaarticle<I>Phaseolus</I>extendersausagetexturecolor.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 3 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	<I>Phaseolus</I> extender sausage texture color. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	<I>Phaseolus</I> extender sausage texture color. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 William ALBARRACÍN H. Luisa F. ACOSTA A. Iván C. SÁNCHEZ B. ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
description	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.
format	article
author	William ALBARRACÍN H. Luisa F. ACOSTA A. Iván C. SÁNCHEZ B.
author_facet	William ALBARRACÍN H. Luisa F. ACOSTA A. Iván C. SÁNCHEZ B.
author_sort	William ALBARRACÍN H.
title	ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
title_short	ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
title_full	ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
title_fullStr	ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
title_full_unstemmed	ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER
title_sort	elaboration of a scalded sausage using common bean flour (<i>phaseolus</i> spp.) as extender
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/7e4956aeee4845a6bb3fb7b46a693453
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ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (<I>Phaseolus</I> spp.) AS EXTENDER

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