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Cacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality properties

dc.contributor.authorDelgado-Ospina, Johannes
dc.contributor.otherMartuscelli, Maria
dc.contributor.otherGrande-Tovar, Carlos David
dc.contributor.otherLucas-González, Raquel
dc.contributor.otherMolina-Hernandez, Junior Bernardo
dc.contributor.otherViuda-Martos, Manuel
dc.contributor.otherFernández-López, Juana
dc.contributor.otherPérez-Álvarez, José Ángel
dc.contributor.otherChaves-López, Clemencia
dc.date.accessioned2022-12-19T21:08:12Z
dc.date.available2022-12-19T21:08:12Z
dc.date.issued2021-05-30
dc.date.submitted2021-04-22
dc.identifier.citationDelgado-Ospina, J., Martuscelli, M., Grande-Tovar, C. D., Lucas-González, R., Molina-Hernandez, J. B., Viuda-Martos, M., Fernández-López, J., Pérez-Álvarez, J. Á., & Chaves-López, C. (2021). Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods, 10(6), 1243. https://doi.org/10.3390/foods10061243spa
dc.identifier.urihttps://hdl.handle.net/20.500.12834/1151
dc.description.abstractThe cocoa pod husk is considered a source of dietary fiber with a high content of watersoluble 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 (∆E < 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 stability.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.sourcefoodsspa
dc.titleCacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality propertiesspa
dc.title.alternativeCacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality propertiesspa
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datacite.rightshttp://purl.org/coar/access_right/c_abf2spa
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oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.audiencePúblico generalspa
dc.identifier.doi10.3390/foods10061243
dc.identifier.instnameUniversidad del Atlánticospa
dc.identifier.reponameRepositorio Universidad del Atlánticospa
dc.rights.ccAttribution-NonCommercial 4.0 International*
dc.subject.keywordsby-product; co-product; dietary fibers; functional foods; meat products; cacao pod husk flourspa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersionspa
dc.type.spaArtículospa
dc.publisher.placeBarranquillaspa
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessspa
dc.publisher.disciplineEspecialización Tecnológica en Calidad de la Producción de Alimentosspa
dc.publisher.sedeSede Nortespa


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