Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

Abstract

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one. Textural properties declined from day 0; from day 3 onwards, they remained constant in all chorizos and properties, except for BC lot in cohesiveness. Mesophilic aerobic bacteria, as well as mold and yeast counts, were predominantly high in the WC during chilled storage. Moreover, the sensory analysis indicated high acceptability of the formulated with wheat or whole banana flour, although those with banana peel flour scored slightly lower. This study shows that incorporating banana flours into the formulation successfully reduced the incorporation of pork back-fat, resulting in excellent quality sensorial characteristics due to the technological parameters and sensory acceptance.

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

“…However, tarwi flour values are much lower than those observed by the aforementioned authors. A total phenol content higher than that found in the present work was reported (110 µg GAE/mg extract) in water extract of achira (Canna indica) dried (45 • C) rhizomes from the banks of Cauvery River (Mysore, India), [32], and in camote flour (values ranged from 28 to 1228 mg GAE/100 g) from 19 Philippine varieties, grown in the same area and under similar conditions as to avoid possible differences due to these factors [15]. In lupinus grains from Ecuador (varieties INIAP-450, INIAP-451 and Criollo), Villacrés, et al [26] observed a significant decrease in some compounds (96.83% for phenols and 49.42% for carotenoids) during debittering and fermentation.…”

“…The determination of pH and acidity were carried out following the method of Salazar, et al [19]. All tests were carried out in triplicate.…”

Functional, thermal and structural properties of fractionated protein from waste banana peel

“…Recently, various plant proteins like protein isolate from quinoa; album seeds came up with a better nutritional profile and biological values and replacing meat proteins ( Mir, Riar, & Singh, 2018 ). Similarly, banana peel which is treated as a waste can be a promising alternative because of its high nutritious value and protein occurrence ( Salazar et al, 2021 , Torres-León et al, 2018 ). Though the extraction of protein from various underutilized and agricultural waste products like winged bean seed ( Makeri, Mohamed, Karim, Ramakrishnan, & Muhammad, 2017 ), prickly pear seed cake ( Borchani et al, 2021 ), jackfruit seed ( Ulloa et al, 2017 ) have been reported in recent years, the studies on physicochemical, structural, and thermal properties are still limited.…”

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

“…Banana peel flour's high fiber content encourages water retention, increasing the product's hardness. Similar to this, the resistant starch present in banana flour could aid in the sausage's ability to hold onto moisture and impart a superior texture (Salazar et al., 2021 ).…”