Elaboración de chorizo parrillero con harina de garbanzo (Cicer arietinum L.) como extensor cárnico

Abstract

The present study aimed to analyze the influence of using chickpea flour (Cicer arietinum L.) as a meat extender in the preparation of parrillero chorizo. Chickpeas, pork and beef, and various seasonings were used to make parrillero chorizos with 5 percent and 10 percent chickpea flour, obtained through a process of milling dry, clean chickpeas. The chorizos were prepared by mixing the ingredients, stuffing the mixture into thin casings, and cooking at 80 degrees celcius for one hour. Sensory analyses were conducted using a ten-point hedonic scale, and textural, proximal, and physicochemical parameters were measured. The results indicated that the chorizos with 10 percent chickpea flour had better texture, aroma, and homogenization, achieving an acceptability index of 80.71 percent. Furthermore, the analyses showed a decrease in protein, fiber, and fat, and an increase in total carbohydrates and moisture in the chorizos with chickpea flour compared to the control. Additionally, a firmer texture and better water retention were observed. It is concluded that chickpea flour is an effective meat extender that improves various qualities of parrillero chorizo without compromising its food safety or quality.