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vol.17 issue3CONSERVATION OF STRAWBERRY (Fragaria x ananassa Duch cv. Camarosa) BY EDIBLE COATING APPLICATION OF SABILA GEL MUCILAGE (Aloe barbadensis Miller) AND CARNAUBA WAXPRODUCTION OF 2-PHENYLETHANOL IN THE BIOTRANSFORMATION OF CINNAMYL ALCOHOL BY THE PLANT PATHOGENIC FUNGUS Colletotrichum acutatum author indexsubject indexarticles search
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Vitae

Print version ISSN 0121-4004

Abstract

ALBARRACIN H, William; ACOSTA A, Luisa F  and  SANCHEZ B, Iván C. ELABORATION OF A SCALDED SAUSAGE USING COMMON BEAN FLOUR (Phaseolus spp.) AS EXTENDER. Vitae [online]. 2010, vol.17, n.3, pp.264-271. ISSN 0121-4004.

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.

Keywords : Phaseolus; extender; sausage; texture; color.

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