| Summary: | The substitution effect of carrageenan, soy protein and potato starch by orange bagasse on physico-chemical characteristics of cooked ham was evaluated. A 33 factorial design was used, with substitution levels of 0, 50 and 100%. The results indicate that the substitution of potato starch for orange bagasse results in increase in the ham yield, but to replace the carrageenan and/or soy protein by orange bagasse, cause decrease in yield below that non-substituted ham. Moreover, if even yields increase with substitution of potato starch by orange bagasse, however, the textural characteristics of the product obtained showed deficiency in comparison with thenon-substituted ham. Apparently orange bagasse substitution does not alter the matrix stability formation in ham, so there was no significant difference in expressible moisture. Substitution of carrageenan, soy protein and potato starch by orange bagasse in ham has highest influence on pH and color parameters, this due probably to compounds presents in the fruit (citric acid and carotenoids). Orange bagasse has high potential as a novel source of dietary fiber in food industry.
|
|---|
