Elaboración de salchichas tipo viena enriquecidas con harina de garbanzo (cicer arietinum L) de la variedad kabuli

Abstract

The present titling work was intended to obtain flour, from the chickpea (Cicer arietinum L) of the Kabuli variety, in its solid form (dry grain), which is governed under the NTE INEN 2051 regulation, intended for cereals and legumes (ground corn, semolina, flour, gritz), since there is no current regulations for chickpea flour, so it was used a MESH 50 sieve, to comply with it, after that the analysis was continued microbiological and bromatological, to ensure that the flour complies with the parameters required by the standard, once this aspect was resolved, continuous procedures (drying, dilution, centrifugation and weighing) were applied, to the legume sifted on a dry basis, for the determination of water retention capacity in order to know its retention values and apply them for the corresponding dosage of ice and water in the elaboration of Vienna-type sausages while the residues generated from screening (bran) were used as an additive for the formulation of feed for guinea pigs. Once the Viennese was made with different concentrations (3, 6, 9, 12 and 15 %) of flour from said legume, the tasting of the finished product was continued and organoleptic results were received for analysis of these, in addition to defined by these sensory parameters which is the best sausage. Microbiological tests were also performed on this meat product with the aim of complying with the INEN 1338 standard, and determining the type of meat product in question, based on the amount of protein, as well as the sausage stability tab selected by The tasters, through the gradual measurement of the pH and its physical characteristics (taste, color, aroma, appearance and texture), subsequently analyzed the different values obtained to write both the report and the nutritional traffic light of the product required by the ARCSA.