Elaboración de Mortadela con Inclusión de Tres Niveles de Harina de Quinua (2, 4, 6 %) . 2011

Abstract

The investigation was carried out for Elaboration of mortadella with inclusion of three levels from quinoa flour. The investigation was analytic-descriptive type with the method that experimental to 2, 4, 6%; by means of analysis bromatological and microbiologist, surveys applied to a sample 50 students, they evaluated them to organoleptic states, the data were tabulated and program Microsoft Excel. The traditional mortadella with the analysis bromatological made up protein to 15,17%, fat to 20,46% humidity 61,02% and ash to 2,75%. Analysis microbiologic coliformes fecal unit formatters of colonia (UFC/g) <1, molds and yasts UFC/g <1, total coliformes UFC/g <1, aerobics mesophilics UFC/g 1. The mortadella of composition from quinoa flour was 2%; protein to 15,18%, fat to 19,90%, humidity 60,21% and ash to 3,01%. Analysis microbiological fecal coliformes UFC/g <1, molds and yeasts UFC/g <1, total coliformes UFC/g <1, aerobics mesophilics UFC/g 3. The mortadella to 4%, protein to 15,27%, fat to 19,77%, humidity 59,78%, ash to 3,35%. Analysis microbiological fecal coliformes UFC/g <1, molds and yeasts UFC/g <1 total coliformes UFC/g <1, aerobic mesophilic UFC/g 10. The mortadella to 6%, protein to 15,54%, fat at the 17,40%, humidity 59,39%, ash to 3,75%. Analysis microbiologic fecal coliformes UFC/g <1, molds and yeasts UFC/g <1, total coliformes UFC/g <1, aerobics mesophilic UFC/g <1. Finally, in the organoleptic states the acceptability grade was given in traditional mortadella by it is recommended to continue making this type of investigations to enter to promote of competition.