Evaluación del efecto de la incorporación de Quinoa (Chenopodium quinoa) y soja (Glycine Max) en harina, sobre las características fisicoquímicas, organolépticas y microbiológicas en la elaboración de la salchicha de pollo
The aim of the present research work, the total and partial substitution of two types of flours was evaluated HQ: quinoa (Chenopodium quinoa) and HS: soja (Glycine max), in different concentrations for the production of fine-grained sausages (chicken sausage), considering two types of wrapping and t...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2021
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| Subjects: | |
| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/6480 |
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Add Tag | Summary: | The aim of the present research work, the total and partial substitution of two types of flours was evaluated HQ: quinoa (Chenopodium quinoa) and HS: soja (Glycine max), in different concentrations for the production of fine-grained sausages (chicken sausage), considering two types of wrapping and two storage periods. For the development of research, the product was elaborated to determine the difference between physical - chemical and sensory characteristics. A trifactorial AxBxC design was applied, with 20 treatments and 2 repetitions obtaining a total of 40 experimental units, where the study factors were, Factor A: Percentage of the two flours Factor B: wrapping type and Factor C: storage time. The Tukey significance test was applied (p > 0.05). The results analysis was performed with Statistica, Statgraphics and InfoStat statistical packages. Applying the above tests, the best physical chemical treatment could not be established, so the test of the Kolmogorov-Smirnov and Shapiro-Wilk test was applied with a 5% error and the Freedman and Hold test determining a3boc1 (100% HQ; 0% HS Natural Gut 20 days of storage), presenting best results in pH, ash, moistur, fat and protein. With regard to sensory analyses during the aforementioned tests it was obtained that treatment a0b1c0 (25% HQ; 75% HS Synthetic gut 10 days of storage) that showed better intensity in the profiles: appearance, smell, texture, retrogust, and quality, as well as in the flavor and color aob1c1 treatment, Freedman and Hold test determines the same treatments. Complying with the limits allowed by INEN 1338:96 is a recommended treatment, beinga safe product and suitable for consumption. Keywords: Treatment, Quality, Evaluation, Flour, Sausage |
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