Bibliographic citations
Carhuancho, K., (2024). Efecto de la harina de garbanzo, albúmina y proteína de soya en las propiedades fisicoquímicas de una salchicha ovovegetariana [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6443
Carhuancho, K., Efecto de la harina de garbanzo, albúmina y proteína de soya en las propiedades fisicoquímicas de una salchicha ovovegetariana []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6443
@misc{sunedu/3952786,
title = "Efecto de la harina de garbanzo, albúmina y proteína de soya en las propiedades fisicoquímicas de una salchicha ovovegetariana",
author = "Carhuancho Colca, Karen Pamela",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
The objective of this research was to determine the effect of the ingredients: chickpea flour (HG), egg albumin (AH) and soy protein concentrate (CPS), on the cooking yield, emulsion stability, physicochemical properties and texture of an ovovegetarian sausage (SO) obtained using the Mixture Design program with a D-Optimal design (Design Expert version 9.0.6.2.). The results showed that the incorporation of HG increased (p < 0.05) the cooking yield and the a* and b* values; reduced the pH, aw and lightness values, and improved the hardness and chewiness of the developed sausages. On the other hand, the addition of AH decreased the percentage of total expressible fluid and water released (p < 0.05). The incorporation of CPS reduced the percentage of fat released (p < 0.05). The optimal formula (FO) was obtained by applying the “desirability” technique (score = 0.83) considering the response variables with high adjusted R2: cooking yield (99.8 %), color (a* = 17.9), emulsion stability (0.26 % total expressible fluid) and hardness (19.5 N). There were no significant differences between the theoretical and experimental values in the validation stage (p < 0.05). The FO obtained higher acceptability (5.65/9.00) and purchase intention (3.43/5.00) than commercial vegan sausages.
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