Influencia del uso de harina de achira (Canna indica) y papa china (Colocasia esculenta) en la producción de salchicha tipo Frankfurt

Abstract

The consumption trends demanded by the population have generated interest in the development of foods with better nutritional value, reduced in fat, sugars, salt and enriched in fibre. The use of flours from Andean crops represents an opportunity to take advantage of the technological and nutritional properties that these crops can offer in the development of new foods. The objective of this research was to evaluate the use of achira (Canna indica) and Chinese potato (Colocasia esculenta) flours in the production of frankfurters. Two formulations were developed including the Andean crop flours at a concentration of 7 percent and a formulation with wheat flour as a control sample. The sausages were evaluated for proximal composition, physicochemical properties, texture parameters, colour and sensory attributes. The results showed that based on the proximal composition, the sample with the highest percentage of protein was the sample with Chinese potato flour. The physicochemical properties showed that the addition of these flours resulted in a decrease in the brightness values of the sausages. On the other hand, texture analysis established that the addition of flour produced changes in chewiness, hardness and stickiness. Finally, sensory analysis showed better acceptability of the sausages with Chinese potato flour. The use of Andean crop flours for the development of emulsified gel type products is possible due to the properties that the flours provide.