Efecto de hidrocoloides en producto análogo de carne elaborado con diferentes concentraciones de champiñón Portobello (Agaricus brunnescens) y quinua (Chenopodium quinoa)
Hydrocolloids play an important role in the new products development, as they provide stabilizing and thickener characteristics that offer technological and sensory benefits for a wide range of products that currently seek to simulate characteristics of the traditional products. In this research, is...
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| Formato: | masterThesis |
| Lenguaje: | spa |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://dspace.udla.edu.ec/handle/33000/11573 |
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Agregar Etiqueta | Sumario: | Hydrocolloids play an important role in the new products development, as they provide stabilizing and thickener characteristics that offer technological and sensory benefits for a wide range of products that currently seek to simulate characteristics of the traditional products. In this research, is analyzed the texture of an analogous meat product, made with the same concentration of xanthan gum and CMC, with three different concentrations of Portobello mushroom and quinoa mixtures. This analysis was performed by ANOVA analysis, using Fisher's LSD test with a significance level of 0.05; the best treatments were determined, which were considered for their higher protein content, and better texture in the product, from these, the best treatment was obtained (33 percent mushroom + 50 percent quinoa + 0.7 percent CMC) in which was made the sensory profile. No significant difference between the protein contents, were shown, through statistical results. However, this study identified the treatment with the highest average protein intake of 4.0 percent (33 percent mushroom + 50 percent quinoa + 0.7 percent xanthan gum) and better average texture of 0.10 kg given by the treatment (33 percent mushroom + 50 percent quinoa + 0.7 percent CMC). As for the sensory profile, it was identified that the product is characterized by the taste and odor given by the mushroom and the seasonings used, nevertheless, for certain panelists the product does contain notes ground beef flavor. The product received good comments about its sensory characteristics and to be promoted as an entrepreneurship is recommended, to satisfy the palates of consumers seeking to replace animal protein foods. |
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