Aplicación de tres niveles de quinua como extensor para elaboración de queso mozzarella.

Abstract

The present research work was carried out with the objective of evaluating the effect of three levels of quinoa in the production of mozzarella cheese. The methodology applied in this project was based on the elaboration of a new product for mass consumption with functional characteristics of high biological value. This work started from the collection of the raw material to its completion with time and temperature control to avoid the degradation of macronutrients, especially the essential amino acids contained in quinoa, which are of great benefit to the consumer. Subsequently, the objectives established for the bromatological, sensory and rheological composition were met. Also, it was found that the product had a shelf life of 30 days, according to the microbiological analysis, establishing an absence of salmonella and <10 CFU/g for coliforms and E. coli. The treatment with the highest acceptability in the sensory evaluation was T3 with values of 4 and 5, where 4 "I like it moderately" and 5 "I like it very much". Likewise, the productive yield was determined when applying the quinoa extract as extender to each of the experimental units; that for T0 was 7.2% extensibility compared to T3, which was the one that showed the greatest extensibility with a 9.8% yield. Once we examined the treatments at the rheological level, it was established that the percentage of elongation, strength and deformation was for treatment 3, which was the one with the greatest amount of quinoa extract, as follows: for elongation 61.87, tensile strength 54.06, and a strength of 8.25 N. Finally, it is recommended to investigate on the generation of new products with quinoa extract and its characterization.