Uso de la harina de quinua en productos cárnicos de pasta fina.

Abstract

The objective of this investigation was to compile information on the use of quinoa flour to make fine pasta meat products. Various sources such as university repositories, scientific articles, books, and others, were reviewed. According to the NTE INEN 3042: 2016 regulation, the physical-chemical characteristics of quinoa flour must be: the maximum values; moisture 13.5%, ash 3% and the minimum values: protein 10% and fat 4%. Studies cited in this paper reported values that meet the requirements of this standard. There are average data of the functional characteristics cited by some authors, for instance water absorption rates between 2.35 and 4.72%, water solubility index ranges between 7.65 and 14.66% and the swelling power between 2.57% and 6.87%. The benefits provided by quinoa flour in fine pasta products such as sausages and mortadella are: replaces wheat flour as a meat extender, increases protein content, decreases the amount of fat, retains water, improves the microbiological quality, prolongs shelf life, and reduces the production costs as flour levels are increased. In conclusion, the sensory evaluation of products such as sausage and mortadella determine that the taste, smell, color and texture obtained good acceptability through tests on the hedonic scale, personal-subjective criteria, descriptive and subjective analytical or tasting.