Utilización de harina Plukenetia volubilis (Sacha inchi) para la elaboración de chorizo especial

Abstract

The effect of the use of three levels (SI) (2, 4 and 6%) on the elaboration of special chorizo was evaluated using a control treatment (0% SI), three replicates per treatment were used, the size of each experimental unit was 5 kg mass, if were performed under a completely random design. The present research was done at the Polytechnic School of Chimborazo. The protein contents presented significant differences, the highest contents were found in the chorizo of the control group and 6% of the flour that presented 18.22 and 18.35% of protein. In the sensory analysis, the texture varied statistically, since the best scores received at 4 and 6% of flour, with scores of 7.93 and 8.00 points on 10 of reference, nevertheless the total evaluation, was of the control group (39.60 points), in which 4 and 6% of flour were used (38.67 and 38.53 points in their order); on the other hand, the one made with 2% sacha inchi flour was the least desirable because it reached 34.07 points out of 50. Microbiological analysis helped to reduce the presence of total coliforms, since 20.33 CFU / g of the control group sausages were reduced to 7.67 CFU / g when 2 and 6% of flour was used. The costs of production were raised according to the level of sacha inchi flour used, from 5.49 USD of the control group, it was raised to 5.83 USD, for this reason why its selling price increased one dollar with respect to the chorizos from the control group and B / C was obtained from 1.55 to 1.61 when 6 and 2% flour was used