Browsing by Author "Ríos Jadan, Jonnathan Fernando"

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    Elaboración de un embutido vegano a base del hongo ostra (Pleurotus ostreatus).
    (Ecuador: Latacunga: Universidad Técnica de Cotopaxi (UTC), 2024-08) Carrera Chicaiza, Jefferson Fabricio; Ríos Jadan, Jonnathan Fernando; Arias Palma, Gabriela Beatriz
    The main objective of the study is to produce a vegetable sausage from a combination of blanched mushrooms and mushroom flour. The food sector is constantly changing and evolving. Currently, a large percentage of the world's population is inclined towards a vegetarian diet or, in many cases, a vegan diet, either for ethical reasons or to respect animal rights and to seek healthier alternatives to animal protein. In the present investigation, the oyster mushroom was characterized in its physicochemical parameters which were used in the different treatments to determine the adequate formulation and by means of a DBCA design with factorial arrangement A * B * C (2 * 2 * 2), the best treatment was identified, where different states of the fungus, cooking time and temperature were evaluated, in the treatments physicochemical and sensory parameters such as color, flavor, aroma and texture were measured, subsequently the best treatment was chosen which was t8 (blanched mushroom 55 % + mushroom flour 5 % + 80 °C + 20 min). The bromatological and microbiological analyses required by the (ECUADORIAN TECHNICAL STANDARD NTE INEN 1 338:96, 2010) were carried out, where the following results were obtained: 0.24% titratable acidity, 4.28% ash, 57.95 % humidity, 6.05 % pH, 14.51 % protein, 5.22 % fiber, 8.98 % fat, 42.05 % dry matter and 95.72 % organic matter. The microbiological analysis showed the absence of Escherichia coli and Salmonella, which are within the parameters required by the regulations, ensuring the quality and safety of the finished product. Finally, the cost of production of the best treatment was calculated, resulting in a P.V.P of $3.53 for a 250 g presentation, which has an affordable price compared to other similar vegan products on the market.