Desarrollo de un producto vegetal tipo salchicha a partir de fréjol panamito (Phaseolus Vulgaris L.) y quinoa (Chenopodium quinoa Willdenow)
The present research consisted of the development of a sausage-type vegetable product based on panamito beans (Phaseolus Vulgaris L.) and quinoa (Chenopodium quinoa Willdenow), with the purpose of promoting the consumption of vegetable foods in the form of traditional sausages. The study adopted an...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2024
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| Témata: | |
| On-line přístup: | https://dspace.ueb.edu.ec/handle/123456789/6887 |
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Přidat tag | Shrnutí: | The present research consisted of the development of a sausage-type vegetable product based on panamito beans (Phaseolus Vulgaris L.) and quinoa (Chenopodium quinoa Willdenow), with the purpose of promoting the consumption of vegetable foods in the form of traditional sausages. The study adopted an experimental approach using an AxB factorial design, where the factors studied included the combination of legume and pseudocereal with different types of binders. A detailed physicochemical characterization of panamito bean and quinoa was carried out. The optimal percentages of the mixture of panamito bean, quinoa and binder in the sausage-type vegetable product were established, taking the protein content as a reference. Treatment 2, composed of 60% bean, 40% quinoa and the addition of Xanthan gum, proved to be the best because it had the highest protein content, reaching a value of 11,21%. By means of a sensory analysis, the statistical results indicated that the T2 treatment was the most acceptable, with an average score of 3,93 for the attributes of color, odor, flavor, texture and acceptability, which according to the 5 point hedonic scale corresponds to excellent, which indicates a good acceptability of the product. The nutritional analysis of the treatment with the highest protein content and acceptability showed values of 68,18% moisture, 0,29% total fat, 11,21% protein and 93,82% digestibility. These results show the outstanding nutritional value of the vegetable sausage, highlighting its high protein content and good digestibility. These characteristics are strongly influenced by the raw materials used in its formulation. In addition, the sausage presents notable similarities in flavor and texture with a sausage of meat origin, factors that contribute to its sensory acceptance. |
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