Evaluation of emulsion in a vegetable protein based on orellanas (Pleurotus pulmonarius) and lentils (Lens culinaris).

Abstract

The aim of this research was to analyze the stability in an emulsion of vegetable protein based on Orellana (Pleurutus Pulmonarius) and lentil (Lens Culinaris) in order to take advantage of the high protein content present in the mushroom and leguminous, for the development of the study in the first step was proceeded to establish the formulation of the vegetable protein in hamburger presentation so that five trials were made of which the first three did not reach the desired parameters to be tested stability, otherwise, the last two trials were those which were visually accepted and subsequently subjected to laboratory tests such as hardness, pH, cooking performance and diameter reduction, said the investigation was based on a comparison of the properties that provided stability within the emulsion between the two batches with 35 days differentiation in the preparation, the results obtained corresponded to a completely randomized experimental design elaborated in the statistical program minitab 18, with a 95% confidence level where there were significant differences in the means of pH and hardness, however for cooking and diameter tests a good yield was determined and it is concluded that although at structural level the results were acceptable according to statistical studies, vegetable protein has instability at molecular level as well as is evidenced in hardness means being these 1.3667 and 0.2667 from Lot 1 and 2 respectively.