EFECTO DE LA HARINA DEL BLEDO ( Amaranthus caudatus ) EN LAS CARACTERÍSTICAS BROMATOLÓGICAS Y ORGANOLÉPTICAS EN MORTADELA DE PAVO ( Meleagris gallipavo )

Abstract

Today the meat industry has fostered food innovation by conducting experiments with natural antioxidants in order to provide nutritious and healthy food. The objective of this investigation was to evaluate the effect of the flour of the bledo (Amaranthus caudatus) in the bromatological and organoleptic characteristics in the turkey mortadella, for this experimental studies were developed, also a sensory analysis was carried out to evaluate the acceptability of the treatments For this, a hedonic test was used according to the Likert scale and data analysis using an InfoStat 2017 computer system, applying descriptive statistics. Three treatments with different proportions of bledo corresponding to 100%, 50% and 30% and soybeans of 50% and 70% were formulated in three repetitions for the elaboration of the product. Therefore, the meal of bledo was analyzed bromatologically having humidity 11.83%, ashes 2.75% and dry matter 88.17% which, when compared with the current norms NTE INEN-ISO 712 and 2171, comply with the regulatory standards, Subsequently, the different experiments were carried out, where the best treatment was the one containing 100% flour, using sensorial analysis considering the six organoleptic attributes: color, flavor, odor, chewiness, guminess and quality. To ratify the statistical data, they were processed in the system by carrying out a Kruskal Wallis analysis that confirmed what the tasters had stated, in order to know the effect of this type of flour on the production of this sausage, and later a bromatological analysis was performed showing what following: 14.38% protein, 7.63 fat, 0.16% fiber, 4.45% ash, 68.11% humidity, 5.27% carbohydrates and 1459.53% energy, complying with the provisions of the NTE INEN 1338 and 1340 standards.