Elaboración de embutidos vegetarianos con base en zanahoria blanca (Arracacia xanthorrhiza) y enriquecidos con quinoa (Chenopodium quinoa), amaranto (Amaranthus), chocho (Lupinus mutabilis) y camote (Ipomoea batatas)

Abstract

In the following thesis degree work, new varieties of vegetarian sausages are presented, having white carrots as the main ingredient and enriched with native products. For this we have carried out the investigation of the properties and flavors of each of our ingredients and how they contribute to the formation of a complete protein, we have also investigated the different methods of elaboration and cooking of sausages. We developed several experiments to obtain a recipe enriched in protein and that presents high quality organoleptic characteristics that meet the needs of vegetarians since many of them do not usually consume the necessary proteins in their daily diet, which can generate health complications in the future. When making these sausages we can realize that there is a wide variety of protein options for vegetarians that are very profitable since we rescue the use of native products not widely used and that do not represent a great cost when acquiring them, in turn we can motivate these people to try to generate more and more combinations according to the taste of each of them. Keywords: vegetarian sausage, white carrot