Elaboración de mortadela vegetariana a base de leguminosas y cereales para mejorar la calidad de proteína vegetal 2013

Abstract

In this research, a new formula for the preparation of vegetarian bologna with the combination of soy, chickpeas and seasoned rice in various percentages for each treatment was designed. Legumes 70% - 30% cereal (T1), 60% legumes- cereal 40% (T2) and 50% legumes – 50% cereal (T3) respectively, andpermitted additives and condiments needed that were important to establish the desired taste color, odor and texture of the bologna. By using inquiry, practical and technical knowledge, product appropriate techniques, including molecular cooking techniques for the use and management of agar for emulsion; I was able to obtain similar characteristics and conditions of bologna that one finds for sale. Acceptability surveys were taken with students in 4thsemester from Section “B” in Gastronomy School of the Escuela Superior Politecnica de Chimborazo. These surveys demonstrated that treatment 2 with 60% legumes and 40% cereals had the highest approval ratings with “I like it a lot” and “I like it” in most of the qualified parameters. From a physical – chemical analysis perspective, this bologna is an ideal product for all consumers having a fat content of 0,61%, a protein content of 4,53% and a fiber content of 19.%; unlike common bologna that is high in fat and has no fiber. In addition, the production cost was determined using the standard recipe and was $2, 40 for the cost of raw materials while $6,40 is current market price of vegetarianbologna.