ALMIDON DE YUCA ( Manihot esculenta Crantz ) COMO AGENTE LIGANTE EN LA PRODUCCIÓN DE MORTADELA TIPO BOLOGNA.

Abstract

In the food industry, the use of native starches for their various processes is increasing, including those used in meat products, this is due to the binding capacity they present to retain moisture, improve the texture of the product and its yields. Therefore, the effect of cassava starch as a binding agent on the production of bologna-type mortadella was evaluated. A completely randomized experimental design was applied, with a factorial arrangement where A: represented the concentrations of cassava starch at 60 % 80 % and 100 % plus a Control. Variables of texture profile were analyzed by instrumental method and sensory analysis by hedonic scale. It was determined that the variables hardness, elasticity and rubberiness did not present significant differences, on the contrary, the adhesiveness, cohesiveness and chewiness if they were statistically different between the treatments. The color and flavor variables presented a p> 0.05 while the odor, chewiness, guminess and general quality showed a p <0.05. In conclusion, treatment T3 (100% cassava starch) presented better textural characteristics in, adhesiveness -0.01 N, and chewiness 16.56 N, on the contrary, the Control showed better cohesiveness. The semi-trained tasters manifested a greater acceptance of the T3 formulation, which was framed within the category of moderately likes in all attributes and presented ideal values of loss on heating 60.27%; fat 12.81%; and ash 3.18%; less protein 11.82% and pH 6.73. Native cassava starch can be considered as a possible binding agent in meat emulsions