Optimización del uso de la harina de quinua (chenopodiumquinoa) como sustituyente parcial de proteína en la elaboración del chorizo ahumado

Abstract

This previous job has its objetive to develop smoked sausage with some different percentages of flour of quinua (Chenopodium quinoa) like addition to indicate which is the most appropiated count of to let us to increase the protein content without loosing its taste or acceptability of the product.

Four types of tests are made which was about of the preparation of smoked sausage with 0, 2, 4, and 6% of flour of quinua, through previous testings in laboratory checking that in dosages since 6%, the properties experience changes.Afterward, some physico - chemical characteristics and organoleptic were determined of each samples to find any alteration that it could have given in smoked sausages.

We evaluate which was the better percentage of flour of quinua(Chenopodium quinoa) to make this product through applying surveys and tastings of these products to different people from the career of Chemical Engineering of theUniversity of Cuenca, concluding that the product has more acceptance is containing 2 % quinoa flour.