Pedro Romero Barragan ¹, Armando Alvis Bermudez ¹, Elvis Judith Hernandez ²

Affiliations
1 Research Processes and Vegetable Agroindustry Group, University of Cordoba, Cordoba, CO
2 Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, CO

Abstract

Objective: The objective of this study was to analyze the effect of the substitution of pork dorsal fat by a pre-emulsion of soybean isolate and palm olein on the textural, functional, physicochemical, and sensory properties of a sausage. Methods/ Analysis: Four formulations were elaborated, only the fat substitution by pre-emulsion of soybean isolate and olein (1: 7: 7) varies as follows: T1: 25%, T2: 50%, T3: 75% and T4: 100%. Subsequently, they underwent: proximal analysis, Texture Profile Analysis (TPA), instrumental color, pH, Water Retention Capacity (CRA). Findings: The results show that there were significant differences (P≤0.05) in the proximal analysis with respect to the control and the treatments regarding the fat content, in the T4, there was a decrease of 74.46%. Regarding color, there were significant differences (P≤0.05) in the parameters L* and a* between samples. For the texture profile analysis the properties: cohesiveness, hardness, chewiness, gumminess and elasticity, the samples presented significant differences (P≤0.05). In the sensory characteristics, the T4 treatment presented greater acceptance. Improvement: It is possible to replace the pork dorsal fat with a pre-emulsion of soybean and palm olein in a sausage, without affecting the quality.

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Armando Alvis Bermudez ¹, Guillermo Arrazola Paternina ¹, Elvis J. Hernandez ²

Affiliations
1 Department of Engineering, Food Engineering Program, Vegetable Processes and Agroindustry Research Group, University of Cordoba, Carrera 6 N° 76-103, Cordoba, CO
2 Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, 70001, CO

Abstract

Objective: This study aimed at determining color, texture and sensorial acceptance degree of cowpea bean bunuelos under deep frying. Materials/Methods: Frying stage of the bunuelos was 480 seconds, and soybean oil was used, heating up to 150, 160 and 170° C. Color measurement was made both to crust and crumb of bunuelos, after 2 hours of frying. Textural Procedural Analysis test (TPA) was performed. A sensory evaluation was carried out with 60 untrained tasters. Findings: Crust and crumb color varied with formulation and temperature increase, becoming less bright, less red and less yellow. All texture variables varied according to the process temperature and formulation. Sensory analysis determined that formulations studied are pleasant for consumers in terms of the studied attributes. Improvements: Fried small bunuelos with superior quality attributes such as color, texture and sensory can be made with cowpea beans.

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