Sustitución de grasa por harina de quinchoncho (Cajanus cajan) en carnes para hamburguesas como alternativa para la elaboración de un alimento funcional.
Description
La presente investigación tuvo la finalidad en desarrollar carnes para hamburguesa hamburguesas con incorporación de harina de quinchoncho (Cajanus cajan) por grasa para desarrollar un alimento funcional, nutritivo y estable. Y como afecta su inclusión en las características físico, químicas y sensoriales. Se elaboraron carnes para hamburguesas con 4 niveles de sustitución de grasa por adición de harina, posteriormente se hizo un diseño de mezcla carne (66,66; 70,66; 74,66 y 78,66%), de grasas (20, 16, 12 y 8%) por 5 niveles de adición de harina de Cajanus cajan (0, 25, 50, 75 y 100%), obteniendo 20 tratamientos por triplicado, se evaluaron los análisis físicos, y se obtuvo un diseño de optimización. Se observó, que a medida que se incorpora harina a las carnes en diferentes niveles de grasa, aumentó capacidad de retención de humedad (RH), Retención de grasa (RG) y color (L*, b*). la formulación óptima de Carne fue de 76,72%, Grasa 7,99% y Harina C. cajan 1,94% con deseabilidad de 89,73% y en las formulaciones optimizadas se observaron diferencias significativas en las inclusiones con harina, aumentó de la proteína y carbohidrato, disminución de grasas. Sensorialmente tuvo aceptación por los consumidores con respecto a carnes para hamburguesas de marcas comerciales. La harina de inclusión es una estrategia de derivados cárnicos saludables.
Abstract
This research was intended to develop beef patties incorporating pigeon pea meal (Cajanus cajan) grease to develop a functional, stable and nutritious food. And how it affects their inclusion in the physical, chemical, microbiological and sensory characteristics. A flours quinchoncho obtained in different processing, it is determined functional and physic-chemical properties, selecting the HCC3 process (flour subjected to soak for 12h, cooking at 98 ° C for 2h and dried at 40 ° C for 48h). Beef patties were produced with 4 levels of fat replacement by adding flour. Physics-chemical analyzes were realized by determining that 40 to 60% fat was adequate, subsequently became mix design a meat (66.66; 70.66; 74.66 and 78.66%), fat (20, 16, 12 and 8%) for 5 levels of addition of flour Cajanus cajan (0, 25, 50, 75 and 100%) to get 20 treatments triplicate physical analyzes were assessed, and a design optimization was obtained and sensorial analysis. It was observed, as flour was incorporated into different levels of fat, increased moisture retention capacity (RH), Retention fat (RG) and color (L *, b *). The optimal formulation of Meat 76.72%, 7.99% fat and 1.94% Flour C. cajan 89.73% with desirability and the optimized formulations significant differences in flour were observed inclusions, increased protein was obtained, carbohydrate, low fat, saturated fatty acids, polyunsaturated, cis, trans. In the microbiological analysis it confirmed formulation 3 with 66.66% meat, 10% fat and 10% flour as ideal. Sensuously he had acceptance by consumers regarding beef patties trademarks. This flour is a reformulation strategy for the production of healthy meat products.
Files
GCV ART 2 VOL 27 1 2022 ZENODO.pdf
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Additional details
Additional titles
- Alternative title (English)
- Substitution of fat for quinchoncho (Cajanus cajan) flour in meat for hamburgers as an alternative for the elaboration of a functional food.