<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122017000300305</article-id>
<article-id pub-id-type="doi">10.15446/acag.v66n3.56695</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of plantain ( Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la harina de cáscara de plátano ( Musa paradisiaca L. cv. Dominico Harton) como ligador en salchichas tipo frankfurter]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosero-Chasoy]]></surname>
<given-names><![CDATA[Gilver]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Serna-Cock]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia sede Palmira Facultad de Ingeniería y Administración ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2017</year>
</pub-date>
<volume>66</volume>
<numero>3</numero>
<fpage>305</fpage>
<lpage>310</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122017000300305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122017000300305&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122017000300305&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[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, 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, retained the formulation water, which is 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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los residuos agroindustriales como la cáscara de plátano (Musa paradisiaca L. cv. Dominico Harton), presentan propiedades funcionales que los hacen aptos para uso como ingrediente alimentario. El objetivo de la presente investigación fue evaluar la harina de cáscara de plátano (HCP) como ligador en la elaboración de salchichas tipo frankfurter. Se elaboraron cinco formulaciones en la que se sustituyó harina de trigo (HT) por HCP, en las siguientes concentraciones, 25%, 50%, 70% y 100%, respectivamente. Obtenidas las salchichas, se evaluó la capacidad de retención de agua (CRA), estabilidad emulsificante (Ee), y pH. Al comparar los tratamientos con la muestra control se encontró que al reemplazar hasta el 50% de HT por HCP se incrementó significativamente la CRA en 7.5%. Al reemplazar 25%, Ee, no se presentaron cambios estadísticamente significativos entre los tratamientos. Al reemplazar el 100%, se disminuyó el pH del producto en forma significativa. Los resultados indicaron que las salchichas elaboradas con 50% de HCP retienen el agua propia de la formulación, por lo cual la HCP tiene potencial para la fabricación de este tipo de salchichas. La HCP podría reemplazar hasta en 25% la HT en la formulación de salchichas tipo frankfurter, sin afectar la Ee y el pH, y favoreciendo la CRA.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Agroindustrial residues]]></kwd>
<kwd lng="en"><![CDATA[meat emulsion]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
<kwd lng="es"><![CDATA[Emulsión cárnica]]></kwd>
<kwd lng="es"><![CDATA[Propiedades fisicoquímicas]]></kwd>
<kwd lng="es"><![CDATA[Residuos agroindustriales]]></kwd>
</kwd-group>
</article-meta>
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