14F-35 |
Sausage of gluten with jalapeño |
M. V. Fernandez Ramírez1, N. E. BUITIMEA CANTUA1, M. I. Tapia López1, R. Ramirez Olivas1, J. S. Felix Ibarra1, K. L. Galaviz Barreras2, E. Valenzuela Zazueta2, and G. Cumplido Barbeitia2. (1) chemistry biological science, universidad de sonora, Dr. N. Bourlang no. 81, Hermosillo, 83260, Mexico, (2) Mexico Gluten, that was used to elaborate sausage with chile jalapeño, is found in wheat which is considered one of the largest crops of cereals in the State of Sonora. This cereal is economical and high in easy to digest proteins; it is also rich in the lysine amino acid. To make the sausage; first the gluten was obtained from the weath flour, then some artificial beef flavor was added to the humid gluten mixing to obtain a homogeneous mixture to form a thick dough. Later it was milled and blended and the following ingredients were added: Ice 1 kg., phosphates 0.4%, sausage seasoning 0.6%, sorbato 0.1%, salt 1.2%, vegetal oil 335 ml., artificial color 118 mg. After the mixture was homogenized, the stuffing was done, followed by a two-hour smoking process. When the product was ready, a proximal chemical analysis was carried out obtaining the following results: moisture 21%, ashes 10%, protein 29%, fat 13%, fiber 27%. To determine the degree of acceptance of the final product, a sensorial evaluation was made using 75 panelists, who were not trained to evaluate color, scent and flavor. The following percentages were obtained for each one of them: 89%, 85%, 65% respectively.
Session 14F, Product Development: General
|