Effect of the use of Lens culinaris flour as an extender in the physical characteristics and acceptability of a sausage

Abstract

Objective: The objective of this research was to use Lens culinaris flour, verdina variety, as a meat extender, and to analyze its effect on the physical characteristics and acceptability of a sausage. Methodology: The flour was obtained and its qualitative characteristics, its oil absorption index (OAI) and its water holding capacity (WHC) were analyzed. The sausage was prepared, it was added 5% of flour to it; then, the bromatological, microbiological, textural, and sensory parameters per triplicate of the finished product were evaluated. Statistical Analysis: An experimental design was used completely at random, making three replicates of the formulation, and analysis of variances was performed to find statistical differences. Results: The protein content of the flour was 35.89 % while the fiber was 11.82%. The water holding capacity and the lipid index absorption were 3.87 mL water/ g sample, and 2.01 ml of oil/g sample. The final product showed that microbial counts were within the provisions of the Colombian Technical Standards. Flour positively influenced the acceptability of sausages and was favorable in all texture parameters, which were similar to those obtained in commercial sausages. Conclusions: L. culinaris flour represents a non-meat alternative raw material in the manufacture of products with interesting protein values. These results may encourage the use of Lentil flour with verdina variety of food products consumers.

Keywords

• Alimento, funcionalidad, nutrición, proteína