Study of vegetable oils of sacha inchi (Plukenetia huayllabambana), sesamum indicum and peanuts (Arachis hypogaea) and their influence on making vegetable sausages type “Frankfurt” considering bromatological and organoleptic characteristics

Abstract

The present research was carried out as part of the “FOCICYT PROJECT PFOC 5- 28-2017 U.T.E.Q” and obtained oils from sacha inchi, sesame and peanut oilseeds extracted by cold pressing. Subsequently, the application of these oils in the elaboration of “Frankfurt” type vegetable sausages was studied, including the application of vegetable proteins from Quinoa and Soybean. The research was carried out using an experimental design with a factorial model (AxB). Considering the fatty acid profile, sacha inchi and sesame oils showed ideal characteristics for both saturated and poly-unsaturated, and in monounsaturated, the optimal estimation of the results was notable in peanut oil. As for the proximate variables, sesame and peanut oils obtained notable scores in pH and peroxide index, while in acidity and relative density, all oils had outstanding values. For the Frankfurt-type vegetable sausage process, the best results were obtained for protein, fat, moisture and pH in the treatments: Sesame + Soybean, Sacha inchi + Quinoa, Sesame + Quinoa and Sesame + Soybean, placing them within the national and international standards, for blanched sausages. For the organoleptic study of the product, the treatments with the best acceptance were: Sesame + Quinoa, Peanut + Quinoa and Peanut + Soybean. Considering yields, the sausages made by including quinoa protein had a higher value (83.41 %).