Diseño de un proceso industrial para la obtención de un embutido vegetal a base de Quinua (Chenopodium quinoa) en COPROBICH.

Abstract

The current technical Project is aimed to design an industrial process to the production of vegetarian frankfurters based on quinoa (Chenopodium quinoa) in the Bio Taita Chimborazo Organic Farmers Corporation (COPROBICH) located in Colta parish, Chimborazo province. A series of suitable formulations were proposed to this product with different quinoa flour concentrations and the best concentration was chosen. A sensory and statistical analysis was carried out in which the data obtained in terms of taste, appearance, color and texture were acceptable. First, the quinoa as raw material was selected in order to perform the physical-chemical and microbiological analyzes, this allowed us to determine the quality of the raw material and the product, as well as to obtain the design conditions, the necessary calculations and the process variables determination. The quinoa was correctly analyzed according to NTP 205062: 2009 Quinoa (Chenopodium quinoa) where the following results were shown: 12.45% humidity; 13.47% protein; 2.73% ash; 7.91% fat; 2.49% fiber; 63% carbohydrates; mesophilic aerobic of 11x101, Molds 80, Total coliforms <10, Bacillus cereus <10, absence of Salmonella. In the same way, the analyzes were carried out in order to validate the product having optimal results according to the 1338:96 NTE INEN standard Meat and Meat Products. Sausages. Requirements: where it was obtained: 63.28% humidity; 13.80% protein; 0.54% fat; 2.53% ash; 19.01% carbohydrates; absence of molds and yeasts; absence of total coliforms. The physical-chemical and microbiological analysis results of the vegetarian frankfurters based on quinoa determined that they were suitable for human consumption.