Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31817
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dc.contributor.authorDelgado Ospina, Johannes-
dc.contributor.authorMartuscelli, Maria-
dc.contributor.authorGrande Tovar, Carlos David-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorMolina Hernandez , Junior Bernardo -
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorChaves Lopez, Clemencia-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T13:10:01Z-
dc.date.available2024-03-22T13:10:01Z-
dc.date.created2021-05-30-
dc.identifier.citationFoods 2021, 10(6), 1243es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/31817-
dc.description.abstractThe cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stabilityes_ES
dc.formatapplication/pdfes_ES
dc.format.extent14es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBy-productes_ES
dc.subjectCo-productes_ES
dc.subjectDietary fiberses_ES
dc.subjectFunctional foodses_ES
dc.subjectMeat productses_ES
dc.subjectCacao pod husk floures_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleCacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Propertieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods10061243es_ES
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Artículos Tecnología Agroalimentaria


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