Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage

Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC.Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC

Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage

Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, the water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes among treatments. When replacing 100%, the product pH, was significantly decreased. The results indicated, the sausages made with 50% of PPF, retain the formulation water, which is why the PPF has potential for this type of sausage manufacture. PPF could replace WF up to 25% in the frankfurter formulation, without affecting ES and pH and favoring WRC

Energy Assessment of Second-Generation (2G) Bioethanol Production from Sweet Sorghum (<i>Sorghum bicolor</i> (L.) Moench) Bagasse

Sweet sorghum bagasse (SSB) provides a raw material rich in polysaccharides that can be converted into biofuel and other high-value-added bioproducts under the biorefinery concept. The aim of this study was to evaluate the effect of hydrothermal pretreatment on the availability of SSB fermentable sugars for bioethanol production, considering the energy balance of the process. For this, the biomass was subjected to one process, pre-saccharification simultaneous and fermentation (PSSF). Previously, the temperature, time, and particle size effect were determined, as well as the enzymatic load for the more significant release of monomeric sugars. It was observed that the increase in the pretreatment severity, defined by the severity factor [log(Ro)], resulted in a more significant release of sugar and energy consumption. In the PSSF, bioethanol production was 22.17 g/L, with a total energy consumption of 2.46 MJ/g of processed biomass, of which 79.14% was by concept of electricity