Estudio de la factibilidad en la elaboración de sucedáneos de salchichas vegetarianas artesanales con base en hongos de pino (Suillus Luteus)

Abstract

In the following research work, a feasibility study was carried out on the elaboration of substitutes for artisanal vegetarian sausages based on pine mushrooms (Suillus Luteus). The purpose is to generate a vegetarian meat substitute and in turn publicize this product so that more people can use it in everyday kitchens and also so that restaurants can develop new gastronomic proposals. Using a mixed methodology, which includes a quantitative part for the formulations of the products to obtain different flavors and a qualitative part where acceptance was verified through a focus group made up of teachers and students belonging to the Faculty of Hospitality Sciences of the University of Cuenca. The acceptance of the product was made through a qualification obtained by an analysis of different parameters of the sausages, such as flavor, color, aroma and consistency. As a result, and conclusion, it was possible to demonstrate the degree of acceptance obtained, in addition to achieving the feasibility in two of the three products presented and the importance it could have. Keywords: pine mushrooms, sausages, vegetarianism