Efecto de la sustitución de carne de cerdo (sus scrofa domestica) y grasa por harina de tarwi (lupinus mutabilis s.) y maltodextrina en la aceptabilidad general del chorizo parrillero

Abstract

The current pace of life is increasingly driven to consume processed foods like meats including sausage, which is a product of high demand. Also knowledge of the relationship between diet and health is causing changes in eating habits so it is necessary to find components that have less negative impact on health and in turn maintain or increase the acceptability of consumers. That is why this research was conducted and its main objective was to determine the effect and the optimal range of pork substitution by lupine flour and maltodextrin by fat in the overall acceptability of sausage barbecue. For this purpose we used rotational Central Composite Design (DCCR), totaling 12 trials with lupine flour (7.9% relative humidity) in the range of 0 to 30% and diluted (1:1) maltodextrin in the range from 0 to 50 %. Sensory analysis was performed of 12 treatments to determine the overall acceptability using a semi-structured linear scale of 15 cm with the participation of a panel of 50 judges untrained consumers. The control treatment was located in the middle of the scale (point corresponding to 7.5), getting on the scale the qualifier "Like as the control"; at the point of 0, "Like a lot less than the control"; while to 15 corresponds to "Like a lot more than the control”. It was concluded that sausages made with pork substitution for flour Tarwi (0 - 30%) and fat with maltodextrin (0 - 50%) showed statistically significant influence (p <0.05) on the overall acceptability. It was determined that the optimum ranges of pork substitution by lupine flour were 5 to 24% and fat by maltodextrin were 10 to 32% because in these ranges are achieved the highest overall acceptability in sausages with a score of about 8.