Elaboración de hamburguesas vegetarianas con diferentes productos naturales (avena, lenteja) empacadas al vacío. Riobamba 2013

Abstract

This research is experimental because a veggie burger formula was known base on lentil and oats, which can supplement the protein on a vegetarian diet. This vegetarian meat doesn´t contain toxins which has the meat beef such as purines, hormones, etc. On the other hand, the vegetable proteins contain unsaturated fats and fiber which are easier to digest for our body. The level of acceptability was determined, the formula H002 (70% lentils and 30% oats) was accepted by 88% of tasters because of their characteristics, flavored taste with different natural spices used in the elaboration, crunchy, aromatic odor and dark brown color, were the most eaten by the panel of tasters. Microbiological analysis of beef and veggie burger H002 were performed in order to verify the food safety determining that it does not contain pathogens on limits established. Bromatological analyzes determined the nutritional value, compared with a beef burger proved that it has more health benefits, the results are: veggie burger is 11.4% of protein while beef burger is 14%, in addition the amount of fat is lower because veggie burger is 3.62% and beef burger is 8.3% of saturated fat, fiber contributed is very high 4.97% in veggie burger while beef burger does not have any benefits of fiber. Furthermore, the shelf life of the H002 formula was determined and it was possible to know that the product lasts nine days vacuum packing refrigerated at 4°C, the food was vacuum packed for the longer life and hygiene.