Evaluación física y sensorial de la compactación y determinación del contenido proteínico de un embutido tipo chorizo vegano.
In the present investigation, three samples of vegan inlay sausage type were created, with the purpose of finding alternatives of protein sources that can replace traditional sources such as meats. For this, the investigation began with the choice of appropriate vegetables (legumes, cereals an...
| Autor Principal: | Pinto Lima, Aurora Dulce Nereyda |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/17309/ http://www.repositorio.usac.edu.gt/17309/1/2014%2044%20691.pdf |
| Sumario: |
In the present investigation, three samples of vegan inlay sausage type were created, with the
purpose of finding alternatives of protein sources that can replace traditional sources such as
meats. For this, the investigation began with the choice of appropriate vegetables (legumes,
cereals and spices), the appropriate methodology for the production of flour in the case of
sunflower and chickpea, the treatment that would take the quinoa and rice seeds, the adequate
proportion of ingredients, how to prepare the marinade, as well as the mixture, inlay and final
preparation, to obtain a vegan sausage type product with physical and sensory characteristics
similar to a sausage based on pork meat. With all this, it was possible to obtain three
standardized formulations that allowed the elaboration of sausages vegan type sausages that
were evaluated in terms of their sensory and compaction characteristics by a panel of evaluators
and protein content through a bromatological analysis that was carried out conducted at the
Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics, of the
University of San Carlos de Guatemala. |
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