Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

Examinar

Filtros

20261

Ajustes

Autor/a: search.filters.author.Perrazo López, Luis AndrésTema: search.filters.subject.SALCHICHAS

Resultados de la búsqueda

Mostrando 1 - 1 de 1
  • Miniatura
    Item type:Ítem,
    Efecto de la inclusión de harina de pulpa de plátano no comercial (Musa acuminata) y harina de col (Brassica oleracea var. capitata) en el desarrollo de un embutido tipo salchicha
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Perrazo López, Luis Andrés
    ;
    Salazar Garcés, Diego Manolo
    The consumption of traditional meat products has generated concern in the industry due to their low nutritional value. Therefore, efforts have been made to develop new, healthier, and more sustainable alternatives using unconventional flours with better nutritional value, such as cabbage flour and plantain flour. Three formulations were developed with total wheat flour substitution, using 8 percent and 12 percent substitution levels of the cabbage and plantain mixture, in addition to a control using wheat flour. Proximate, physicochemical, texture, and sensory quality parameters were determined. The results showed a decrease in moisture and protein content, along with an increase in fiber, ash, and carbohydrates. Physicochemical analyses showed stability in pH, acidity, and water activity throughout the 21-day storage period, while the color exhibited a slight decrease in brightness and an increase in the b parameter. Texture showed increased hardness and chewiness due to the increased fiber content from the cabbage and plantain flour blend; no cooking losses were observed. Sensory evaluation indicated that the formulation with 8 percent cabbage and plantain flour was more readily accepted in terms of color, texture, and flavor, exceeding the 70 percent acceptance threshold. The inclusion of cabbage and plantain flour results in a sausage with an improved nutritional profile and good technological stability.