Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages

Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages

The objective of this study was to evaluate the physicochemical properties of Frankfurt sausages made with pumpkin flour (Cucurbita moschata Duch.) (PF), as an extender substance and a partial replacement for wheat flour (Triticum aestivum L.) (WF). Three formulations with PF substitutions were...

Full description

Bibliographic Details
Main Authors: José Igor Hleap-Zapata, Jherlyn Daniela Cruz-Rosero, Lady Tatiana Durán-Rojas, Daniela Hernández-Trujillo, Luis David Reina-Aguirre, Natalia Tilano-Pemberthy
Format: Article
Language:English
Published: Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo 2020-12-01
Series:Revista de la Facultad de Ciencias Agrarias
Subjects:
Meat extender
meat products
proximal composition
sausage
texture profile
Online Access:https://revistas.uncu.edu.ar/ojs/index.php/RFCA/article/view/4016

Internet

https://revistas.uncu.edu.ar/ojs/index.php/RFCA/article/view/4016

Similar Items