Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages

Currently, consumers are in search for food that provides good sensory experience, nutritional benefit, and aid health. The plantain industry has an enormous output of discarded peel that usually ends as animal feed or deposited in landfills without considering its nutritional characteristics. The...

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Bibliographic Details
Main Authors:	Castillo L., Ana F., Soler S., Andrea G.
Other Authors:	Acosta, Adela
Format:	Tesis
Language:	Inglés
Published:	Zamorano: Escuela Agrícola Panamericana, 2022 2022
Subjects:	Coliform bacteria Diet Escherichia coli Filler Formulations Molds Pulp Salmonella, and yeast
Online Access:	https://bdigital.zamorano.edu/handle/11036/7330

id	ZAMORANO7330
record_format	dspace
spelling	ZAMORANO73302023-03-24T15:04:32Z Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages Castillo L., Ana F. Soler S., Andrea G. Acosta, Adela Espinoza, Sandra Coliform bacteria Diet Escherichia coli Filler Formulations Molds Pulp Salmonella, and yeast Currently, consumers are in search for food that provides good sensory experience, nutritional benefit, and aid health. The plantain industry has an enormous output of discarded peel that usually ends as animal feed or deposited in landfills without considering its nutritional characteristics. The main purpose of this research was to evaluate the elaboration of Plantain Peel Flour (PPF) as a source of dietary fiber in the production of cooked sausages. In the first phase, plantain peel flour was processed and its nutritional composition and the presence of Salmonella, Escherichia coli, molds, and yeast evaluated. The amount of dietary fiber present was determined to be 26.13 ± 1.42%. In the second phase, the cooked sausages were prepared in the Meat Plant Zamorano with three different formulations, in which potato starch (PS) and water was replace by PPF in this manner: T1:3.50% PPF 8% water added (WA), T2:6.32% PPF 5.28% WA, and T3:9.02% PPF 2.48% WA; being the plant’s standard cooked sausage, the control. Total coliforms and aerobic mesophilic bacteria were under the limit of regulations. A Complete Randomized Blocks Design was used for the sensory evaluations, it showed that the consumers preferred the plant’s cooked sausage over the other treatments. The physicochemical properties like pH, texture profile and color were different between the plant´s cooked sausage compared to the treatments with addition of PPF. T3 had 1.58 ± 0.14% of dietary fiber, considered a source of it. Further studies on meat replacement for PPF in the cooked sausages is proposed. 2022-09-08T15:18:15Z 2022-09-08T15:18:15Z 2022 Thesis https://bdigital.zamorano.edu/handle/11036/7330 eng 55 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2022 https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana, 2022
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Coliform bacteria Diet Escherichia coli Filler Formulations Molds Pulp Salmonella, and yeast
spellingShingle	Coliform bacteria Diet Escherichia coli Filler Formulations Molds Pulp Salmonella, and yeast Castillo L., Ana F. Soler S., Andrea G. Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
description	Currently, consumers are in search for food that provides good sensory experience, nutritional benefit, and aid health. The plantain industry has an enormous output of discarded peel that usually ends as animal feed or deposited in landfills without considering its nutritional characteristics. The main purpose of this research was to evaluate the elaboration of Plantain Peel Flour (PPF) as a source of dietary fiber in the production of cooked sausages. In the first phase, plantain peel flour was processed and its nutritional composition and the presence of Salmonella, Escherichia coli, molds, and yeast evaluated. The amount of dietary fiber present was determined to be 26.13 ± 1.42%. In the second phase, the cooked sausages were prepared in the Meat Plant Zamorano with three different formulations, in which potato starch (PS) and water was replace by PPF in this manner: T1:3.50% PPF 8% water added (WA), T2:6.32% PPF 5.28% WA, and T3:9.02% PPF 2.48% WA; being the plant’s standard cooked sausage, the control. Total coliforms and aerobic mesophilic bacteria were under the limit of regulations. A Complete Randomized Blocks Design was used for the sensory evaluations, it showed that the consumers preferred the plant’s cooked sausage over the other treatments. The physicochemical properties like pH, texture profile and color were different between the plant´s cooked sausage compared to the treatments with addition of PPF. T3 had 1.58 ± 0.14% of dietary fiber, considered a source of it. Further studies on meat replacement for PPF in the cooked sausages is proposed.
author2	Acosta, Adela
author_facet	Acosta, Adela Castillo L., Ana F. Soler S., Andrea G.
format	Tesis
author	Castillo L., Ana F. Soler S., Andrea G.
author_sort	Castillo L., Ana F.
title	Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
title_short	Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
title_full	Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
title_fullStr	Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
title_full_unstemmed	Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
title_sort	evaluation of plantain peel flour (musa paradisiaca (l.) aab cv. curare enano) as a sustainable source of dietary fiber in the elaboration of cooked pork and beef sausages
publisher	Zamorano: Escuela Agrícola Panamericana, 2022
publishDate	2022
url	https://bdigital.zamorano.edu/handle/11036/7330
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Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages

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