Sustitución de harina de trigo por harina de amaranto en salchicha de ternera

Abstract

This research aimed to substitute wheat flour (Triticum aestivum) with amaranth flour (Amaranthus caudatus L) in the production of beef sausages. A Completely Randomized Design and Tukey's significance test (P < 0.05) were employed. Four amaranth flour treatments (1.6 – 3.2 – 4.8 %) were used and evaluated against a control, with four replications per treatment and 16 experimental units, each weighing 500 g. Statistical differences (P < 0.01) in protein content among the several levels of amaranth flour were noticeable, with the highest value recorded in T3. A similar trend was evident in moisture content, where an increase in amaranth flour led to a decrease in moisture to 55.5% in T3. Additionally, as the percentage of amaranth flour increased, the pH rose to 6.55. Microbiological analysis revealed the absence of Salmonella, while Mesophilic aerobes, Escherichia coli, and Staphylococcus aureus were present in minimal quantities in the limits specified by the NTE INEN 1338:12 standard. Organoleptic analysis, encompassing appearance, color, flavor, odor, and texture, yielded a "Very Good" rating for all treatments. The cost/benefit indicator was $1.20 for all treatments. In conclusion, amaranth flour can effectively substitute wheat flour, demonstrating satisfactory outcomes in bromatological, microbiological, and economic analyses, particularly in organoleptic assessments.