Effect of the banana flour on the quality of a mortadella type sausages

Abstract

Effects of total and partial substitution of wheat flour by banana flour (25, 50, 75 and 100%) in a sausage type mortadella were studied. Percentage of proteins, humidity, fat, ash, chloride of sodium and pH in the products were measured and a double compression test in the instrom was carried out to measure the texture profile. Also, the sensorial evaluation of the products was analyzed by 12 experienced judges, using a quality scale of 7 points and the aspect attributes, texture, flavor and color were determinate. Sensory evaluation and texture profile were examined using ANOVA and comparison test of Duncan multiple ranges.

The banana flour produces a significant increase of mortadella hardness, independently of percentage used. With the substitution of banana flour until 4% is possible to obtain type mortadella sausage with good sensorial and textural quality.