Evaluación del proceso de obtención de salchicha tipo frankfurt con adición de diferentes niveles de torta de plukenetia volubilis (sacha inchi) y dos tipos de proteína de origen vegetal.

This investigation evaluated the process of obtaining sausage type frankfurt with addition of different levels of cake Plukenetia volubilis (sacha weigh up) and two types of protein from vegetable sources, taking advantage of the agro-industrial by-products of the oil industry, the same as in many cases are abandoned to the elements producing side effects that could cause environmental nuisance and for this is fixed for the assessment of two concentrations of cake, by providing for the use of two proteins of plant origin and determination of the type of fat. This is why I appreciate eight treatments with two replicates giving rise to sixteen experimental units assessed through the Statgraphics Centurion program at the University of Massachusetts with a experimental design randomized complete blocks in a factorial arrangement AxBxC, being the Factors: at concentrations of cake of sacha weigh up (3 %, 5 % ), B protein of plant origin (soy, quinoa) and C type of fat (plant, animal) applied in the sausage type Frankfurt, with a total of 1,135 kg of raw material used for each treatment. Bromatológicos analysis was performed to the final product being the variables evaluated: protein, ash, pH, moisture, grease and performance to determine if there is any difference between their levels. As relevant...

• Egile nagusia: Romo Domínguez, Vanessa Alexandra (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2015
• Gaiak: Evaluación del proceso de obtención de salchicha; Tipo frankfurt adición niveles; Torta de plukenetia volubilis; Tipos proteína de origen vegetal
• Sarrera elektronikoa: http://repositorio.uteq.edu.ec/handle/43000/626