Elaboración de salchicha escaldada con sustitución parcial de harina de trigo por harina de amaranto

Abstract

Scalded sausage meat products are important in the human diet, because it contains protein and fat which are basic sources of energy. Research focused on the use of amaranth (Amaranthus caudatus L.) flour INIAP Alegría, as an alternative nutritional enrichment in this type of sausages aiming to reduce the dependence of imported wheat from international markets. Study three factors arose: amaranth flour, meat type and percentage of soy protein. The best treatment was composed by amaranth flour (50 %), wheat flour (50 %), chicken meat and soy protein (3 %). It was noteworthy that the percentage of amaranth flour reflected no major importance in terms of physicochemical and sensory characteristics of the scalded sausage. The proximal analysis of the treatment performed better the following results: 3,82 % ash, 11,3 % protein, 62,3 % moisture and 9,56 %, fat the same that are within the ranges established by the Ecuadorian standards INEN, obtaining a high quality-low fat sausage with an estimated shelf life based on microbiological criteria of 5 days at 4 ºC.