Inclusión de albúmina de huevo, goma de tara y concentrado funcional de soya en hot dog de llama (Lama glama)

Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de AlimentosEl objetivo fue estudiar el efecto de la inclusión de albúmina de huevo (AH), goma de tara (GT) y concentrado funcional de soya (CFS) sobre las propiedades fisicoquímicas de hot dog de carne de llama (HDLL), con el programa Design Expert se determinaron dieciséis formulaciones, se quiso optimizar la mezcla de los ingredientes como un tres por ciento de la mezcla total del HDLL aplicándose restricciones (AH:0-2%; GT:0-1% y CFS:0-3%). Se caracterizó la carne de llama (humedad:75,6%; proteína: 22,9%; grasa: 0,28%; ceniza: 1,16%; esfuerzo de corte: 2,07 Kg/cm2; color: L:36,3; a:14,5; b:1,1; C: 14,6; pH: 5,51 y Aw: 0,985). Respecto al efecto de los ingredientes en HDLL, el color no presentó variaciones significativas; sin embargo Aw se vió reducida por CFS y AH; y el pH disminuyó al incrementarse GT. CFS aumentó la adhesividad e influyó marcadamente en la cohesividad; AH y CFS aumentaron la gomosidad y GT la disminuyó. El efecto que tiene la inclusión de GT no favoreció en la dureza y elasticidad del HDLL, sin embargo, respecto a rendimiento y costo si se vieron favorecidos. La inclusión de AH y CFS favorecieron significativamente la dureza y elasticidad, y el aumento de CFS incrementó la dureza y disminuyó el costo. La región óptima considerando valores de dureza, elasticidad, rendimiento y costos, se inclinó a mayores proporciones de AH. La formulación óptima (1,96% de AH, 0,11% de GT y 0,92% de CFS), alcanzó valores de pH: 6,21; Aw: 0,98; color: L:55,07; a:17,57; b:6,88; C:18,87; humedad: 71,34%; proteína: 12,82%; grasa: 9,06%; ceniza: 2,9%; dureza: 74,4N; elasticidad: 11,47cm; gomosidad: 27,25; adhesividad: -0,328N y masticabilidad: 298Nxcm. La formulación óptima alcanzó un 49 por ciento de aceptabilidad (puntaje 6 “Me gusta ligeramente”).The objective was to study the effect of the inclusion of egg albumin (AH), tara gum (GT) and functional soy concentrate (CFS) on the physicochemical properties of hot dog meat (HDLL), with the Design Expert program the sixteen formulations were determined, it wanted to optimize the mixture of the ingredients as three percent of the total HDLL mixture applying restrictions (AH:0-2%, GT:0-1% and CFS:0-3%). The llama meat was characterized (humidity: 75,6%; protein: 22,9%; fat: 0,28%; ash: 1,16%; cutting effort 2,07 Kg/cm2; color L: 36,3; a: 14,5; b: 1,1; C: 14,6; pH: 5,51 and Aw: 0,985). Regarding the effect of the ingredients in HDLL, the color did not show significant variation; however Aw was reduced by CFS and AH; and the pH decreased with increasing GT. In addition CFS increased the adhesiveness and cohesiveness were strongly influenced; AH and CFS increased gumminess and GT decreased it. The effect of the inclusion of GT did not favor the hardness and elasticity of HDLL, however, regarding yield and cost if they are favored. The inclusion of AH and CFS significantly favors hardness and elasticity, and the increase in CFS increased the hardness and decreased the cost. The optimum region considering values of hardness, elasticity, yield and costs, it inclined to higher proportions of AH. The optimal formulation (1,96% AH; 0,11% GT and 0,92% CFS) reached pH values (6.21), water activity (0.98), color (L: 55 , 07; a: 17.57; b: 6.88; C: 18.87), humidity (71.34%), protein (12,82%), fat (9,06%), ash (2,9%), hardness (74,4), elasticity (11,47cm), gumminess (27,25), adhesiveness (-0.328N), chewiness (298Nmm). The optimal formulation reached 49 percent acceptability (score of 6 "I like it slightly").Tesi

Inclusión de albúmina de huevo, goma de tara y concentrado funcional de soya en hot dog de llama (Lama glama)

El objetivo fue estudiar el efecto de la inclusión de albúmina de huevo (AH), goma de tara (GT) y concentrado funcional de soya (CFS) sobre las propiedades fisicoquímicas de hot dog de carne de llama (HDLL), con el programa Design Expert se determinaron dieciséis formulaciones, se quiso optimizar la mezcla de los ingredientes como un tres por ciento de la mezcla total del HDLL aplicándose restricciones (AH:0-2%; GT:0-1% y CFS:0-3%). Se caracterizó la carne de llama (humedad:75,6%; proteína: 22,9%; grasa: 0,28%; ceniza: 1,16%; esfuerzo de corte: 2,07 Kg/cm2; color: L:36,3; a:14,5; b:1,1; C: 14,6; pH: 5,51 y Aw: 0,985). Respecto al efecto de los ingredientes en HDLL, el color no presentó variaciones significativas; sin embargo Aw se vió reducida por CFS y AH; y el pH disminuyó al incrementarse GT. CFS aumentó la adhesividad e influyó marcadamente en la cohesividad; AH y CFS aumentaron la gomosidad y GT la disminuyó. El efecto que tiene la inclusión de GT no favoreció en la dureza y elasticidad del HDLL, sin embargo, respecto a rendimiento y costo si se vieron favorecidos. La inclusión de AH y CFS favorecieron significativamente la dureza y elasticidad, y el aumento de CFS incrementó la dureza y disminuyó el costo. La región óptima considerando valores de dureza, elasticidad, rendimiento y costos, se inclinó a mayores proporciones de AH. La formulación óptima (1,96% de AH, 0,11% de GT y 0,92% de CFS), alcanzó valores de pH: 6,21; Aw: 0,98; color: L:55,07; a:17,57; b:6,88; C:18,87; humedad: 71,34%; proteína: 12,82%; grasa: 9,06%; ceniza: 2,9%; dureza: 74,4N; elasticidad: 11,47cm; gomosidad: 27,25; adhesividad: -0,328N y masticabilidad: 298Nxcm. La formulación óptima alcanzó un 49 por ciento de aceptabilidad (puntaje 6 “Me gusta ligeramente”).The objective was to study the effect of the inclusion of egg albumin (AH), tara gum (GT) and functional soy concentrate (CFS) on the physicochemical properties of hot dog meat (HDLL), with the Design Expert program the sixteen formulations were determined, it wanted to optimize the mixture of the ingredients as three percent of the total HDLL mixture applying restrictions (AH:0-2%, GT:0-1% and CFS:0-3%). The llama meat was characterized (humidity: 75,6%; protein: 22,9%; fat: 0,28%; ash: 1,16%; cutting effort 2,07 Kg/cm2; color L: 36,3; a: 14,5; b: 1,1; C: 14,6; pH: 5,51 and Aw: 0,985). Regarding the effect of the ingredients in HDLL, the color did not show significant variation; however Aw was reduced by CFS and AH; and the pH decreased with increasing GT. In addition CFS increased the adhesiveness and cohesiveness were strongly influenced; AH and CFS increased gumminess and GT decreased it. The effect of the inclusion of GT did not favor the hardness and elasticity of HDLL, however, regarding yield and cost if they are favored. The inclusion of AH and CFS significantly favors hardness and elasticity, and the increase in CFS increased the hardness and decreased the cost. The optimum region considering values of hardness, elasticity, yield and costs, it inclined to higher proportions of AH. The optimal formulation (1,96% AH; 0,11% GT and 0,92% CFS) reached pH values (6.21), water activity (0.98), color (L: 55 , 07; a: 17.57; b: 6.88; C: 18.87), humidity (71.34%), protein (12,82%), fat (9,06%), ash (2,9%), hardness (74,4), elasticity (11,47cm), gumminess (27,25), adhesiveness (-0.328N), chewiness (298Nmm). The optimal formulation reached 49 percent acceptability (score of 6 "I like it slightly").TesisUniversidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Tecnología de Alimento

Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer

Evaluation of the effect of quinoa germ on the chromatic properties of tomato sauce

Tomato sauce is one of the most consumed dish components in the world; and, for this reason, it is one of the most studied in the food industry. The objective of this research was to evaluate the effect of quinoa germ on the chromatic properties of tomato sauce. Tomato paste was prepared with additions of powdered quinoa germ using an analysis of variance of a single factor where the percentage of quinoa germ was the independent variable and water content, water activity (aw), and chromatic properties were the response variables. The results showed that as the percentage of germ increased, values of water content and water activity lowered. However, the chromatic properties showed values with a tendency to increase. In conclusion, the quinoa germ directly impacted the variables studied