Influence of Underutilized Unripe Banana (<i>Cavendish</i>) Flour in the Formulation of Healthier <i>Chorizo</i>

Influence of Underutilized Unripe Banana (<i>Cavendish</i>) Flour in the Formulation of Healthier <i>Chorizo</i>

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These <i>chorizos</i> were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% whea...

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Bibliographic Details
Main Authors: Diego Salazar, Mirari Arancibia, Karen Raza, María Elvira López-Caballero, Maria Pilar Montero
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
unripe banana flours
enriched fiber
reduced fat
<i>chorizo</i>
storage
Online Access:https://www.mdpi.com/2304-8158/10/7/1486

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