Browsing by Author "Calapiña Malliquinga, Jonathan Alexander"

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    Obtención del almidón de papa (solanum tuberosum l.) para la aplicación en un embutido.
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Calapiña Malliquinga, Jonathan Alexander; Cruz Chugchilan, Jessica Paola; Fernández Paredes, Manuel Enrique
    The objective of this research is to obtain starch from three varieties of potato (Solanum Tuberosum L.), using two extraction methods: physical and chemical, and to evaluate its application in the formulation of ham-type sausage. This research seeks to substitute carrageenan which acts as a thickener, stabilizer and emulsifier, which is a chemical product by the time, the starch acts as a binder thickener and natural gelling agent it also helps to retain water in order to maintain the texture of the sausage: Physicochemical (moisture, ash, viscosity) and functional (water absorption capacity, water solubility index, swelling power and gelatinization temperature) analyses of potato starch were carried out in the laboratories of the Technical University of Cotopaxi. To determine the best treatment, an AxB factorial design was carried out and based on the results. The best treatment was selected as t5 (a2 b2) = chemical extraction - Gabriela potato variety, Obtaining final results such as moisture (11.095%), ash (0.215%), viscosity (1565 cp), water absorption index (8.985%), water solubility index (0.215%), swelling power (7.65%), and gelatinization temperature (72.5°C). Therefore, each analysis complies with the NTE INEN regulatory standards and meets the quality standards, which were applied in the production of a ham-type sausage. While the microbiological analyses of the sausage were carried out at the EcuaChemLab laboratory and confirmed that the ham made with potato starch accomplish with the standards of NTE INEN 1339:96. The mesophilic aerobic count was 59 x 10^2 CFU/g, below the allowed limit indicating good microbiological quality. The Escherichia coli count was less than 1.0 CFU/g and the Staphylococcus aureus count was 1.0 x 10^2 CFU/g, both within acceptable limits, On the other hand, Salmonella was not detected, guaranteeing the safety of the product for the consumer. In the bromatological results, the protein content was 21%, exceeding the minimum requirement of 18% according to NTE INEN 783 which ensures a good nutritional quality of the sausage. The pH of 6.1 is within the established range. It was concluded that the extracted potato starch has great potential as a natural filler in sausages maintaining quality and getting the required microbiological and bromatological standards.