Bibliographic citations
Rodríguez, J., (2018). Utilización de papa, kiwicha (Amaranthus caudatus) y carne de llama en la elaboración de longaniza [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3679
Rodríguez, J., Utilización de papa, kiwicha (Amaranthus caudatus) y carne de llama en la elaboración de longaniza [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3679
@misc{sunedu/3276853,
title = "Utilización de papa, kiwicha (Amaranthus caudatus) y carne de llama en la elaboración de longaniza",
author = "Rodríguez Sánchez, Jhoanna Estela",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The objective of the present investigation was to determine the optimal formulation for the elaboration of a longaniza of llama meat, yellow potato and kiwicha flour, applying the design of mixtures with restrictions in its components and determine how they affect the proportions of these components in the yield, hardness and color of the final product. For the purposes of this investigation, in a first stage, the proximal composition of the ingredients that make up the main dough, llama meat, yellow potato and kiwicha flour were evaluated, to which the Optimal-D type mix design was applied, minimum and maximum restrictions on the percentages of them. As a second stage, the design produced 19 formulations. For each formulation the mentioned variables were evaluated (yield, hardness and «Chroma» color), and with the results the mathematical models to which the answer variable was adjusted were determined, besides analyzing the influence of the components of the mixture by means of contour graphics and Cox Traces. In a third stage, the response variables were optimized using the desirability criteria of formulations that comply with the following restrictions: maximum yield, hardness in range and maximum color (Chroma). The optimal formulation presented 86 percent of llama meat, 10 percent of yellow potatoes and 4 percent of kiwicha flour. Having a yield of 76,74 percent, a hardness of 4 334,16 g and a color (Chroma) of 21,07. Finally, a sensory evaluation was carried out in which the optimum formulation of llama meat, yellow potato and kiwicha flour was compared with a formulation of llama meat, yellow potato and textured soy (component with greater use in the meat industry). Where, in said evaluation, there were no significant differences between the samples.
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