Use of the flour of sweet potato in the development of a meat product

Abstract

The aim of this work was to evaluate the effect of the sweet potato flour on the physical-chemical and sensory characteristics of a sausage type mortadella. In it was carried out a D-ptimun mixtures design, with two components, wheat flour and sweet potato flour both in proportions between 25 and 75 % and also was elaborated a pattern with 100 % wheat flour. The results were processed using the of methodology of answer surface. The variants were evaluated from the physical-chemical and sensory point of view. The conclutions were that there is a significant effect (p ≤0,05) of the combination of the mixture of the sweet potato flour and wheat flour for the physical chemical parameters: humidity, protein and texture, and also for the sensory parameters: flavor and texture. All the analyzed parameters shown values that comply with the specifications of quality specifications for this product type, independently of the percentage of studied mixture.