Hamburguesa vegetariana a base de Plukenetia volubilis, sacha inchi

Abstract

La presente investigación fue para obtener parámetros tecnológicos para la elaboración de carne y hamburguesa a partir de la torta desengrasada de Plukenetia volúbilis “sacha inchi” para consumo humano. Se elaboró un protocolo para la elaboración de la hamburguesa empleando dos tratamientos: T1 (80g de torta sacha inchi + 20g de gluten) y T2 (75g de torta sacha inchi + 25g de gluten). Al finalizar el proceso de elaboración la hamburguesa se realizaron los análisis bromatológicos, microbiológicos y sensoriales de los productos finales. Las hamburguesas presentaron alto contenido de proteínas, vitamina A y E, se observó una pérdida considerable de ácidos grasos; además las hamburguesas cumplen con los criterios microbiológicos establecidos por el Ministerio de Salud. Sensorialmente no se observan diferencias en color, olor y sabor, pero la hamburguesa T1 presentó un mejor promedio de valoración general que la hamburguesa T2.

The present investigation was done to obtain the best technological process to create a hamburger suitable for human consumption using as the main ingredient the plant Plukenetia volubilis (sacha inchi), utilizing the nutritional characteristics of this plant. The investigation was done completely by experiment, using two factors, F1 the type of patty and F2 the percentage of gluten, with them was created a protocol for the creation of the hamburger, employing two treatments: treatment 1 (80 grams of “sacha inchi” flour + 20 grams of gluten) and treatment 2 (75 grams of “sacha inchi” flour + 25 grams of gluten). After finishing the creation process of the hamburger, microbiologic and sensory tests were done on the final product. The hamburgers had high amounts of protein and vitamin A and E. The hamburgers were found to have a considerably less amount of fatty acids; also, the hamburgers fit the microbiologic criteria established by the health ministry. No differences can be told in color, smell, or taste, but the T2 hamburger present a better average in general evaluation than T1.