Browsing by Author "Quinzo Parra, Jéssica Marcela"

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    Efecto de la inclusión de harina de yuca amarilla (Manihot esculenta) y plátano no comercial (Mussa acuminata) en el desarrollo de un embutido tipo salchicha Frankfurt
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Quinzo Parra, Jéssica Marcela; Salazar Garcés, Diego Manolo
    improved nutritional profile, characterized by reduced fat, sugar, and salt content, as well as higher fiber content. In this context, the use of flours derived from Andean crops presents an opportunity to leverage both the technological properties and the nutritional benefits these crops offer in the formulation and development of new food products. Two formulations were developed, incorporating a mixture of yellow cassava flour and green plantain flour at concentrations of 5 and 12 percent, along with two control formulations using wheat flour at the same concentrations. In Frankfurt-type sausages, proximal composition, physicochemical properties, texture parameters, color, and sensory attributes were evaluated. The results showed that, based on the proximal composition, the sample with the highest protein and fiber content was the one with a 12 percent concentration of yellow cassava and green plantain flour. The physicochemical properties demonstrated that the addition of these flours resulted in increased yellowness values in the sausages. Texture analysis revealed that the inclusion of these two types of flours caused changes in chewiness and hardness. Finally, the sensory analysis indicated greater acceptability for the sausages prepared with an 8 percent concentration of yellow cassava and green plantain flour.