Abstract

ZAPATA, JOSÉ IGOR HLEAP; BURBANO-PORTILLO, MARGOTH YAQUELINE  and  MORA VERA, JENNY MARICEL. PHYSICOCHEMICAL AND SENSORY EVALUATION OF SAUSAGE WITH INCLUSION OF QUINOA FLOUR (Chenopodium quinoa W.). Rev.Bio.Agro [online]. 2017, vol.15, n.spe2, pp.61-71. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(15).594.

The sausages are made with substances rich in protein and carbohydrates called extenders. New alternatives that allow obtaining products with better properties are required. This could be achieved by using certain plant resources. The physico-chemical and sensory properties of sausages of pork with inclusion of quinoa flour (Chenopodium quinoa W-) was evaluated. Five treatments were evaluated: T1: 100% wheat flour, T2: 75% wheat flour and 25% quinoa flour, T3: 50% wheat flour and 50% quinoa flour, T4: 25% wheat flour and 75% quinoa flour and t5: 100% quinoa flour. A completely randomized experimental design with five treatments each in triplicate was used. Proximal chemical analysis, energy value, color, decrease by cooking and sensory analysis, which allowed to evaluate taste, odor, color, texture and acceptability, using a seven-point scale was determined. Between the different treatments there were not appreciated significant differences (p>0.05). T5 presented high content of protein, fiber and ash and low lipids. Sensory differences between formulations were not detected. Quinoa flour can be used as a total substitute for wheat flour in sausages, improves the composition and positively affects acceptance.

Keywords : Processed foods; Sensory analysis; Meat sausage.

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