Vol. 21 Núm. 1 (2019)
Artículo original

Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas

Miriam Ramos Ramírez
Universidad Nacional Hermilio Valdizán Huánuco Perú, Facultad de Ciencias Agrarias
Marcial Silva Jaimes
Universidad Le Cordon Bleu - Perú, Facultad de Ciencia de Alimentos

Publicado 2019-01-30

Palabras clave

  • Llama,
  • sustitución de grasa,
  • análisis perfil de textura,
  • iseño de mezclas,
  • salchichas secas fermentadas

Cómo citar

Ramos Ramírez, M., Jordán Suárez, O., Silva Jaimes, M., & Salvá Ruiz, B. (2019). Optimización de la formulación de cabanossi con carne de llama (Lama glama) y papa (Solanum tuberosum) mediante el diseño de mezclas. Revista De Investigaciones Altoandinas, 21(1), 15–28. https://doi.org/10.18271/ria.2019.442

Resumen

El estudio tuvo como objetivo optimizar la formulación de cabanossi bajo en grasa, empleando el método de Diseño de Mezclas (D-Optimal) a partir de 16 formulaciones de cabanossi compuestas por carne de llama (60-80%), grasa de cerdo (10-20%) y pulpa de papa cocida (10-20%). Las variables respuestas fueron: el perfil de textura (cohesividad, masticabilidad, dureza, gomosidad y elasticidad), croma (C*), humedad, rendimiento, actividad de agua y pH. Para la optimización de la formulación se consideró minimizar la grasa de cerdo, manteniendo la dureza y humedad semejantes a un cabanossi comercial. El análisis del diseño de mezclas planteó la formulación con las siguientes proporciones: carne de llama (72.41%), grasa de cerdo (10.78%) y pulpa de papa cocida (16.81%), con una deseabilidad de 0.84; formulación que fue validada a través de un proceso experimental, y contrastada por la prueba t de Student, confirmando la efectividad en la predicción del modelo matemático obtenido

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