OPTIMIZACION DE UNA FORMULACIÓN DE BUTIFARRA DULCE SECA CON CARNE DE LLAMA, PECANAS Y KAÑIWA

In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) kañiwa (Chenopodium pallidicaule); well llama (Lama glama) that is low in cholesterol. For this reason, present investigation aimed to optimize a sausage considering three main components: meat, flour pecans. The D-Optimal mixture design method Design-Expert®7 program was applied, obtaining fourteen formulations. each formulation, color, water activity texture profile were evaluated. Only cohesiveness fit meaningful mathematical model. Subsequently, optimization variable response carried out, using desirability function "objective value" type, so product could resemble target (sausage made with fat). sensory analysis optimal four attributes evaluated: odor, taste texture, Z test demonstrate whether sample mean degree satisfaction for attribute acceptable or not. All these believed above population taken target. conclusion, formula composed 80% 20% pecans, observing did not improve color sausage.