Avaliação das características físico-químicas e aceitação sensorial de “mortadela” com maca peruana (Lepidium meyenii)

Abstract

Mortadella is a cooked meat inlay, which contains animal and vegetable proteins, fat, carbohydrates, condiments and additives. Peruvian maca is a tuber, which has been researched due to its antioxidant, functional and nutritional properties, highlighting its high content of proteins, fatty acids and minerals. This study optimized by means of an experimental design of mixture for two components a mortadela formulation, from 7 experiments. The physicochemical characteristics of pH (hydrogenation potential), Water Retention Capacity (CRA), objective color (L *, a * and b *) and the physical and chemical characteristics of the blend were starch and Peruvian maca flour. acceptance. Regarding the physical-chemical characteristics, there was statistical variation (p <0.05), and the mean pH values were 6.08 to 6.11, for CRA the values ranged from 93.54 g / 100g to 95, 42 g / 100g; and the values for the objective color were from 64.11 to 67.11 for L *; 11.36 to 11.77 for component a * and 10.05 to 11.62 for b *. There was no significant difference between the mortadella formulations in the acceptance test in any of the attributes investigated, demonstrated that the maca flour did not interfere sensorially in the characteristics studied, presenting similarity with the standard sample. It was possible to optimize an ideal mortadella formulation equivalent to 25% starch and 75% Peruvian maca flour.