Towards a Sustainable Future: Formulation and Characterization of Vegetable Meat from Chochocho and Soy Beans
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Abstract
This study focuses on the creation of a sustainable and nutritious food alternative, developing a vegetable meat based on chocho and soybean. Through an experimental methodology, detailed bromatological analyses of the raw materials were carried out, evaluating aspects such as pH, humidity, titratable acidity, water retention capacity and protein content. Then, a vegetable hamburger was formulated with different proportions of chocho and soy. Two optimal treatments were identified: one with 88% chochocho, 12% soybean and Xanthan gum, noted for its high protein content; and another with the same proportions but with Guar gum, which obtained the best sensory evaluation. In addition, the shelf life of the refrigerated product was analyzed, and it was found that it can be kept for more than 17 days without the presence of microorganisms indicative of spoilage.
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