Desarrollo y evaluación de jamón vegetal con adición de chontacuro (Rhynchophorus palmarum).

The objective of this research was to develop a vegetable ham with the addition of chontacuro (Rhynchophorus palmarum), in order to improve its nutritional profile and evaluate its sensory acceptability. The methodology applied was experimental, with a mixture design in which three versions of vegetable ham were formulated with different proportions of chontacuro: A (12.71%), B (19.53%) and C (25.36%). Sensory analysis with a panel of tasters, physicochemical, microbiological and stability tests were used to evaluate product quality. Statistical tests such as ANOVA, Friedman and Basker were applied to determine significant differences between formulations. The results indicated that formulation A, with 12.71% chontacuro, obtained the highest sensory acceptance due to its flavor and texture similar to those of a traditional meat ham. In nutritional terms, the product had a high protein content (20.27%), ash (4.48%), fat (10.98%), fiber (3.87%) and moisture (49.60%). In addition, it maintained its microbiological and physicochemical stability for 24 days under refrigeration, complying with food safety regulations. In conclusion, the preparation of a vegetable ham with the incorporation of chontacuro is viable and significantly improves its nutritional value without affecting consumer acceptance. This study opens up new possibilities for the development of insect-based products, promoting innovative and nutritious alternatives in the food industry.

• প্রধান লেখক: Gil Placencio, Pamela Esperanza (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2025
• বিষয়গুলি: Jamón vegetal; Chontacuro; Entomofagia; Proteínas alternativas
• অনলাইন ব্যবহার করুন: http://dspace.unach.edu.ec/handle/51000/15442