Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller)

Sobrinho S. S., . and Costa L. L., . and Gonçalves C. A. A., . and Campagnol P. C. B., . Emulsified cooked sausages enriched with flour from ora-pro-nobis leaves (Pereskia aculeata Miller). pp. 318-323. ISSN 22317546

The ora-pro-nobis (Pereskia aculeata Miller) is a plant of tropical origin belonging to the family of Cactaceae. It is a perennial climbing plant with too many thorns on its branches fleshy leaves and presence of mucilage. Once its leaves have high protein content it is so-called meat of the poor�. Furthermore the leaves are also rich in fiber and minerals especially iron calcium magnesium and manganese. In this study a flour from ora-pro-nobis leaves was produced and used in sausage formulations at concentrations of 1 and 2. The flour was characterized for its chemical composition color and pH. The flour from ora-pro-nobis leaves presented a high content of fiber (11.130.05) and protein (40.681.61) thus it can be considered as an excellent source to nutritionally enhance the products in which it is added. The sausages were evaluated by both physicochemical (chemical composition color and texture) and sensory analyses. Although it has caused important changes in color and texture of the sausages these changes have not depreciated the sensory acceptance. Therefore it can be concluded that the flour from ora-pro-nobis leaves can be used at a level of 2 to increase the nutritional quality of sausages.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(46).pdf

Abstract

The ora-pro-nobis (Pereskia aculeata Miller) is a plant of tropical origin belonging to the family of Cactaceae. It is a perennial climbing plant with too many thorns on its branches fleshy leaves and presence of mucilage. Once its leaves have high protein content it is so-called meat of the poor�. Furthermore the leaves are also rich in fiber and minerals especially iron calcium magnesium and manganese. In this study a flour from ora-pro-nobis leaves was produced and used in sausage formulations at concentrations of 1 and 2. The flour was characterized for its chemical composition color and pH. The flour from ora-pro-nobis leaves presented a high content of fiber (11.130.05) and protein (40.681.61) thus it can be considered as an excellent source to nutritionally enhance the products in which it is added. The sausages were evaluated by both physicochemical (chemical composition color and texture) and sensory analyses. Although it has caused important changes in color and texture of the sausages these changes have not depreciated the sensory acceptance. Therefore it can be concluded that the flour from ora-pro-nobis leaves can be used at a level of 2 to increase the nutritional quality of sausages.

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Item Type:	Article
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Meat products
AGROVOC Term:	Sausages
AGROVOC Term:	Flours
AGROVOC Term:	Cactaceae
AGROVOC Term:	Nutritional status
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22017

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