Bibliographic citations
Lavy, A., (2016). Utilización de carne de llama (Lama glama) y harina de kiwicha (Amaranthus caudatus) en butifarra dulce [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2653
Lavy, A., Utilización de carne de llama (Lama glama) y harina de kiwicha (Amaranthus caudatus) en butifarra dulce [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2653
@misc{renati/1116424,
title = "Utilización de carne de llama (Lama glama) y harina de kiwicha (Amaranthus caudatus) en butifarra dulce",
author = "Lavy Chocce, Alison Geraldine",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
This research had as objective to determine the optimal formulation for the production of sweet sausage with llama meat and amaranth flour, applying the mixture design and the influence of the proportions of these components on water activity, texture profile and color. In the first stage a mixture design called Optimal-D type was applied to the three components (llama meat, sugar and amaranth flour) obtaining sixteen formulations. For each formulation the response variables mentioned were evaluated and with the results, the mathematical models that each one fit were determined, in addition to analyzing the influence of the components of the mixture. In this stage it was also obtained that for the texture profile, only the adhesiveness could be adjusted to a mathematical model. It was also noted that the proportion of meat and amaranth flour influence the color of the product and the water activity decreases when the proportion of sugar in the mixture is increased and this, along with the meat, increase the property of adhesiveness of the product. In the next stage the response variable optimization was performed taking as reference the results from a standard sample; the aim was to minimize water activity, maintain the color in a range similar to the reference and search for the adhesiveness to tend to a target value, at the end of the analysis the optimum mix with greater desirability was chosen and was composed of 60 percent of llama meat, 38,86 percent of sugar and 1,14 percent of amaranth flour. Finally, the optimal formulation was validated and sensorially evaluated to determine the product’s level of acceptability in consumers, this evaluation obtained that the product is sensorially acceptable.
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