Open AccessEffect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo
Author(s) -
José Igor Hleap Zapata,
Luiza Romero-Quintana,
Jheny Botina-Cárdenas,
Carlos Andrés Martínez-Martínez,
Yenifer Valenciano-Pulido,
Karen Higuita-Diaz
Publication year - 2020
Publication title -
dyna
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.164
H-Index - 18
eISSN - 2346-2183
pISSN - 0012-7353
DOI - 10.15446/dyna.v87n214.83722
Subject(s) - curcuma , food science , chemistry , sensory system , wheat flour , botany , psychology , biology , cognitive psychology
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.