Elaboración de un embutido tipo mortadela, utilizando proteína vegetal, (lenteja (lens culinaris) y harina de arroz (oryza sativa)), como una nueva alternativa gastronómica. 2015

Abstract

The present investigation proposes: To elaborate a mortadella-type sausage using vegetable protein, (lentil and rice flour) as a new gastronomic alternative; applying processes, methods and manufacturing techniques to formulate three products with different combinations of base elements, a bromatological, microbiological and acceptance test was also carried out, which allowed to obtain a sausage acceptable acceptable and suitable for consumption. The results showed that the products fulfilled the purpose of the research by creating a gastronomic altemative with a significant contribution of protein. The sausage type mortadella, with lentil and rice flour, which was made in the laboratories of experimental cuisine of the School of Gastronomy of the ESPOCH, lasted 50 days, the results were analyzed by different instruments. It was identified that the control treatment (without animal protein), in the formulation 3, 6 and 9% reached significant values, which are related to the requirements according to the INEN standards. The microbiological analysis allowed to determine that the microbial load of sausage mortadella type with vegetable protein; It is considered the ideal food for human consumption, due to its low microbial content. By using the hedonic scale with a total of 100% of the respondents, it was determined that the product based on lentil 40% and rice flour 40% had an acceptance of 95%. It is recommended to make mortadella type sausages based on 40% lentil vegetable protein and 40% amore sausage for being the one that reached higher nutritional values, very good acceptance by the tasters. Key words: mortadella type sausage, vegetable protein, norms IN vegetarian gastronomy