Functional properties optimization of protein mixtures in a model system

Cáñez-Carrasco, María Guadalupe; Cumplido-Barbetia, Luis Germán; Orduño-Fragoza, Oralia; Corella-Madueño, María Alba Guadalupe

doi:10.15174/au.2016.970

Cited by 1 publication

(1 citation statement)

References 11 publications

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“…Consequently, the food industry is currently betting on new ingredients that have a selective effect on certain body functions [7]. In particular, the meat industry has been developing alternatives that decrease the risks associated with meat consumption [8][9][10][11][12]. To achieve this, the inclusion of cereals and legumes that act as binders or extension agents has been studied thanks to their ability to bind water and fat [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Zapata¹,

Romero-Quintana²,

Botina-Cárdenas³

et al. 2020

DYNA

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The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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