Efecto del uso de harina de Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) y Mashua (Tropaeolum tuberosum Ruiz & Pav.) en la producción de salchichas tipo Frankfurt

Abstract

Consumers currently express their preference for less processed products with greater nutritional value and that provide health benefits. The food production industries seek to take advantage of new raw materials and that allow satisfying the needs of consumers, in this sense products such as Andean crops that have been consumed since our ancestors, show a trend in the use, consumption, exploitation and recovery. The present research intends the use of flours of Zanahoria Blanca (Arracacia xanthorrhiza Bancr.) and Mashua (Tropaeolum tuberosum Ruiz & Pav.) for develop Frankfurt sausages. Two formulations were designed, sausages with inclusion of white carrot flour and with Mashua flour, likewise a formulation with wheat flour was developed as a control. Parameters such as protein, fat, dietary fiber, moisture, ash, carbohydrate, and energy content were evaluated. Physicochemical properties such as pH, acidity and water activity, texture parameters, color and sensory characteristics of the products developed. The sample that included mashua flour shown higher protein content (17 percent), fiber (8.40 percent) and low-fat content (6.84 per cent). The textural properties allowed to establish that the addition of flour produced changes in chewiness, hardness, and adhesion. Finally, the sensorial analysis showed better acceptability in the sausages with white carrot flour.