Taiwanese guava flour as a substitute for starch in the production of raw and cooked sausages

Abstract

The research was conducted in the Research Laboratory of the Universidad Católica de El Salvador, Ilobasco, Cabañas, as a result of taking advantage of surplus production of Taiwanese guava. From the harvest surplus, the fruit was collected and classified to establish quality, protecting the safety of the same; then the fruits were sliced without exceeding 5mm in width, since the thicker the less dehydrated, even at 60 ° C and the air speed 3.5m / s. After obtaining guava flour, the percentages to be added to the different formulas were determined. The flour was evaluated and characterized by proximal and texture analysis; after characterization, it was pulverized and sifted for experimenting two percentages of guava flour 1.7% and 3.4% as a substitute of scratch in the preparation of raw and cooked sausages. It can be affirmed by the results of the organoleptic analyses that it is feasible to make raw and cooked sausages with guava flour, since this does not affect any of the organoleptic qualities in their production.