Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage

Abstract

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.

Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages

“…According to the results, replacing wheat flour with banana peel flour (LF-PEBF) contributes to a higher water content, which may be attributable to its significantly higher fiber content. Rosero-Chasoy and Serna-Cock [8], studying sausages formulated with banana peel flour, suggested that a higher water content may be favored by the greater content of certain hydrophilic amino acids in the composition of the flour, such as valine, methionine, threonine, and cysteine. However, there is a slight decrease in water content when the addition of banana peel flour is accompanied by a marked decrease in fat (12%).…”

“…Likewise, advertising that regular consumption of meat and meat products is associated with a series of diseases such as colon cancer, cardiovascular disease, and obesity contributes to an increase in the number of detractors towards the consumption of this type of foods [4][5][6]. In addition, there is a large sector of the population, especially in the wealthiest countries, which frequently consume meat and meat products, and have a poorly balanced diet [7,8]. Hence, there is a double interest, from the industry and from the consumer in the need to develop healthier meat products.…”

“…Banana is usually exported; however, around 25% of the total production is rejected, mainly because it does not meet class "A" quality requirements: variety, number and size of fingers per hand, color, appearance, caliber, packaging, and phytosanitary conditions [16,17], although that does not mean it should not be consumed [18]. In this sense, banana flours stand out as one of the best options considering their health and nutritional properties [8,19], and their low cost. Researchers and the food industry have been interested in banana flours for their potential techno-functional properties.…”

“…Banana flours are a low-cost ingredient that, instead of being discarded, can be used as an alternative to traditional flours and starches [12,20,21]. In this connection, green banana is characterized by being rich in resistant starch and fiber, phenolic compounds, tannins, and certain minerals as phosphorous, magnesium, copper, and iron [8,19]. Resistant starch is associated with promoting beneficial physiological effects that include blood glucose attenuation and improvement of the gastrointestinal system, thus reducing the food glycemic index [22].…”

Aprovechamiento De Las Propiedades Nutricionales Y Tecnológicas De La Fibra Dietética De Residuos Agroindustriales De Ecuador en La Industria Alimentaria

“…El estudio de Santana et al (2018), evidenció el aumento de proteína y fibra dietética en galletas con cascarilla de cacao, que duplicó y triplicó respecti vamente su concentración inicial y aumentó la capacidad antioxidante, mien tras que Zaini et al (2019), reportó el aumento del rendimiento de cocción, dureza, retención de agua y enrojecimiento en salchichas. La fibra puede afectar las propie dades reológicas de la masa y au mentar su contenido nutricional (Gddoa y Salih, 2018), mejorar la retención de agua en productos cár nicos y estabilidad de emulsionante (Chasoy y Cock, 2017), entre otros efectos, lo que hace de la fibra dietética un ingrediente valioso para el desarrollo de productos más salu dables con alto contenido en fibra.…”