The aim of the research was to obtain a meat analog by using a flour mixture composed of quinoa and amaranthas protein source of plant origin. For this purpose, an optimal mixture was formulated of flours composed of quinoa and amaranth, which was texturized in an extruder to form an emulsion. To optimize the emulsion, the study used a response surface central composite design. The input factors were percentage of mixture, percentage of humidity and percentage of oil and the response variable considered the percentage of protein in the mixtures. The results indicated that the optimal emulsion consisted of 55/100 g of humidity, 3/100 g of oil, 42/100 g of flour mixture and 18/100 g of protein. The optimal mixture showed appropriate viscous-elastic behavior to prepare a cooked ham-type meat analog. The analog obtained complied with the physical-chemical parameters of texture and color established by NTC 1325.
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