Research Article | OPEN ACCESS
Quinoa and Amaranth as Protein Source in the Elaboration of a Cooked Ham-Type Meat Analog
1, 2Ãngela GarcÃa Salcedo, 1Olga LucÃa Torres Vargas and
1, 2Kelly Figueroa López
1Grupo de Investigación en Ciencias Agroindustriales,
2Optoelectronics Group, Interdisciplinary Science Institute, Universidad del QuindÃo, Carrera 15 Calle 12 Norte Armenia, QuindÃo, Colombia
Advance Journal of Food Science and Technology 2018 SPL:273-279
Received: ‎September 14, 2017 | Accepted: December 26, 2017 | Published: November 10, 2018
Abstract
The aim of the research was to obtain a meat analog by using a flour mixture composed of quinoa and amaranthas protein source of plant origin. For this purpose, an optimal mixture was formulated of flours composed of quinoa and amaranth, which was texturized in an extruder to form an emulsion. To optimize the emulsion, the study used a response surface central composite design. The input factors were percentage of mixture, percentage of humidity and percentage of oil and the response variable considered the percentage of protein in the mixtures. The results indicated that the optimal emulsion consisted of 55/100 g of humidity, 3/100 g of oil, 42/100 g of flour mixture and 18/100 g of protein. The optimal mixture showed appropriate viscous-elastic behavior to prepare a cooked ham-type meat analog. The analog obtained complied with the physical-chemical parameters of texture and color established by NTC 1325.
Keywords:
Color, emulsion, response surfaces, texture, texturized flours,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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