Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de brócoli (Brassica oleracea var. Italica) en el desarrollo de un embutido tipo salchicha

Abstract

In response to increasing consumer demand for healthier food products, the food industry has focused its efforts on developing products with improved nutritional profiles, characterized by reduced fat, sugar, and salt content and increased fiber content. In this regard, the use of non-conventional flour derived from agro-industrial waste represents a promising alternative, offering both technological properties and nutritional benefits. In this study, sausages were formulated using blends of non-commercial broccoli and plantain flour at concentrations of 8 and 12 percent, compared with controlled samples made with wheat flour. The formulations were evaluated for their proximate composition, physicochemical, textural, and sensory properties, and stability over 30 days of storage. The results indicated that the highest concentration of broccoli flour plus banana (12 percent) improved the protein and fiber content of 15.47 and 3.16 percent respectively, in the color analysis showed alterations attributed to the nature of the pigments of the mixture of broccoli flour and banana specific by chlorophyll and compounds such as beta carotenes and lutein, in addition, parameters were observed in the hardness of the sausages, in this sense, the greater the amount of flour, the greater its hardness due to the fiber content, the sensory analysis revealed a low acceptance of the formulations with broccoli and banana, however, the flours constitute an alternative to improve the nutritional profile of processed meat products.