Publicado

2020-07-01

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

Efecto del remplazo parcial de harina de trigo por harina de cúrcuma (Curcuma longa) sobre las propiedades fisicoquimicas y sensoriales de un chorizo común

Palabras clave:

color, meat, meat industry, protein content, sensory evaluation, texture (en)
color, carne, industria cárnica, contenido proteico, evaluación sensorial, textura (es)

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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.

Se evaluó el Efecto del remplazo parcial de la harina de trigo por harina de cúrcuma (Curcuma longa) sobre las propiedades fisicoquímicas y sensoriales de chorizos hechos con carne de cerdo. Se propusieron tres niveles de sustitución de harina de cúrcuma 0,8%, 1,4% y 2,1%, correspondientes a una sustitución de 19,04%, 31,33% y 50,00%. Respectivamente y un chorizo control sin adición de dicha harina. Se midieron el pH, la capacidad de retención de humedad, el color, la textura y la evaluación sensorial. El pH mostró una tendencia a la acidez en el tratamiento con una mayor inclusión de harina de cúrcuma. La evaluación sensorial se trabajó con 70 panelistas no entrenados que determinaron el chorizo con la mayor aceptabilidad. En cuanto, a los parámetros sensoriales, no hubo diferencias significativas, excepto para el color. Por lo tanto, se puede concluir que la harina de cúrcuma se puede usar como un sustituto parcial de la harina de trigo en la producción de chorizo común, sin afectar sus propiedades fisicoquímicas y sensoriales.

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