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espanolEl objetivo de este trabajo fue desarrollar una mezcla de fibras utilizando cascara de naranja, arveja y almidon de yuca para reemplazar 50% de grasa en salchichas. Se eliminaron sabores amargos, citricos en las cascaras; se obtuvo la fibra de arveja y se mezclo con almidon hasta obtener 18 combinaciones. Se evaluo la capacidad de retencion de agua y parametros reometricos (modulo elastico y viscoso) a las mezclas de fibras; parametros reometricos a la pasta carnica, analisis de perfil de textura y sensoriales de la salchicha. Las combinaciones de (1.0g naranja. 1.0g arveja y 0.25 g almidon), (1.0g naranja. 1.5g arveja y 0.1g almidon), (1.38g naranja. 1.25g arveja y 0.13g almidon), al ser incluidas en la formulacion exhibieron comportamientos similares al patron a nivel sensorial (dureza, cohesividad y masticabilidad) y de textura. Con los resultados obtenidos se concluye que estas combinaciones pueden ser utilizadas para reemplazar la grasa en el producto estudiado. EnglishThe aim of this work was the development of a fiber mixture using orange peel, pea and cassava starch to replace 50% fat in sausages. Bitter citric flavors were removed from the peels; the pea fiber was obtained and was mixed with starch to get 18 combinations. The water retention capacity and rheometric parameters (elastic and viscous modulus) were evaluated for the mixtures of fibers, rheometric parameters for the meat dough and sensory and profile texture analysis for the sausages. Combinations of ( 1.0g orange, 1.0g pea starch and 0.25g ) ( 1.0g orange, 1.5g and 0.1g pea starch), (1.38g orange, peas and 1.25g 0.13g starch), when being included in the formulation exhibited similar behavior pattern for the sensory level (hardness, cohesiveness and chewiness ) and texture. Based on the results it is concluded that these combinations can be used to replace fat in the product studied.

Desarrollo de una Mezcla de Fibras y Almidones como Reemplazante de Grasa para Productos de Pasta Fina tipo Salchicha