Pan funcional enriquecido con harina de quinua negra germinada (Chenopodium quinoa) y berries andinos Tarmeños Functional bread enriched with sprouted black quinoa flour (Chenopodium quinoa) and Tarmeños andean berries
Article Sidebar
Main Article Content
Abstract
The purpose of this research work was to prepare multifunctional breads by replacing wheat flour with germinated black quinoa flour (15, 20 and 25%), in turn the bread was enriched with 50% osmotically dehydrated fruits such as aguaymanto and elderberry. In the experimental part, a temperature of 35°C and a time of 60 minutes was used with regard to the fermentation of the dough, in addition, a temperature of 180°C and a time of 10 minutes was used for baking the dough 3 samples.
A sensory evaluation sheet was prepared in order to know which treatment had the best organoleptic characteristics, for which 5 evaluation scales were taken as reference (Excellent, very good, good, average and poor). For this, students from the UNAAT Agroindustrial Engineering program participated. The result was the preference of 11 students for the sample (3), 9 students for the sample (2) and 3 students for the sample (1). In conclusion, it is mentioned that sample 3 (15% substitution) is the one that presented the best organoleptic characteristics in terms of flavor, color, aroma, texture and design of the bread.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Álvarez, Z. F., & Tusa, E. R. (2011). Elaboración de pan dulce pre-cocido enriquecido con harina de quinua (chenopodium quinoa w.) [BachelorThesis]. http://repositorio.utn.edu.ec/handle/123456789/555
Argun, M. Ş., Kılınç, B., Yazıcı, E., Kılınç, S., Yılmaz, Y., & Albayrak, T. (2023). Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties. Journal of Cereal Science, 109, 103626. https://doi.org/10.1016/j.jcs.2022.103626
Belz, M. C. E., Axel, C., Arendt, E. K., Lynch, K. M., Brosnan, B., Sheehan, E. M., Coffey, A., & Zannini, E. (2019). Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. International Journal of Food Microbiology, 302, 69-79. https://doi.org/10.1016/j.ijfoodmicro.2018.07.015
Carrión, C. D. (2019). Desarrollo de un «Levain» alta en nutrientes compuesta por harina de máchica aplicada a productos de panificación para un análisis organoléptico y nutricional en Quito en los meses de marzo a julio de 2019 [Quito: Universidad de Los Hemisferios, 2019]. http://dspace.uhemisferios.edu.ec:8080/xmlui/handle/123456789/925
Díaz, O., & Hernández, S. (2012). PROPIEDADES REOLÓGICAS Y DE TEXTURA DE FORMULACIONES PARA PANIFICACIÓN CON INCLUSIÓN DE QUINUA. https://www.semanticscholar.org/paper/PROPIEDADES-REOL%C3%93GICAS-Y-DE-TEXTURA-DE-PARA-CON-DE-D%C3%ADaz-Hern%C3%A1ndez/b1153bb29375df9b3fdd940822e18ffda860c3e5
Dizlek, H., & Awika, J. M. (2023). Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics. Food Chemistry, 404, 134648. https://doi.org/10.1016/j.foodchem.2022.134648
Đurović, S., Vujanović, M., Radojković, M., Filipović, J., Filipović, V., Gašić, U., Tešić, Ž., Mašković, P., & Zeković, Z. (2020). The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread. Food Chemistry, 312, 126091. https://doi.org/10.1016/j.foodchem.2019.126091
Dziki, D., Cacak-Pietrzak, G., Hassoon, W. H., Gawlik-Dziki, U., Sułek, A., Różyło, R., & Sugier, D. (2021). The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. LWT, 136, 110346. https://doi.org/10.1016/j.lwt.2020.110346
Gaglio, R., Tesoriere, L., Maggio, A., Viola, E., Attanzio, A., Frazzitta, A., Badalamenti, N., Bruno, M., Franciosi, E., Moschetti, G., Sottile, F., Settanni, L., & Francesca, N. (2023). Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin. International Journal of Food Microbiology, 395, 110194. https://doi.org/10.1016/j.ijfoodmicro.2023.110194
Ibidapo, O. P., Henshaw, F. O., Shittu, T. A., & Afolabi, W. A. (2020). Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends. Scientific African, 10, e00622. https://doi.org/10.1016/j.sciaf.2020.e00622
Khuzwayo, T. A., Taylor, J. R. N., & Taylor, J. (2020). Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality. LWT, 121, 108993. https://doi.org/10.1016/j.lwt.2019.108993
Navarro, A. Z. A. (2018). PROCESAMIENTO DE GRANOS PARA LA ELABORACIÓN DE PAN MULTIGRANO Y ESTIMACIÓN DEL ÍNDICE GLUCÉMICO in vitro. http://repositorioslatinoamericanos.uchile.cl/handle/2250/2254162
Nivelle, M. A., Beghin, A. S., Vrinten, P., Nakamura, T., & Delcour, J. A. (2020). Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches. Food Chemistry, 320, 126609. https://doi.org/10.1016/j.foodchem.2020.126609
Piechowiak, T., Grzelak-Błaszczyk, K., Bonikowski, R., & Balawejder, M. (2020). Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production. LWT, 117, 108614. https://doi.org/10.1016/j.lwt.2019.108614
Stern, A., Berstein, J., Jones, S., Blumberg, J., & Griffin, T. (2020). Effects of Germination Duration on the Nutrient Content, and Functional and Sensory Attributes of Whole Wheat Bread Made from Organic Hard Red Wheat. Current Developments in Nutrition, 4, nzaa052_050. https://doi.org/10.1093/cdn/nzaa052_050
Taco, R. E. P., Pando, L. R. G., & Otidiano, A. M. J. (2020). Sostenibilidad ambiental de la producción de quinua (Chenopodium quinoa Willd.) en los valles interandinos del Perú. Ciencia y Tecnología Agropecuaria, 21(3), Art. 3. https://doi.org/10.21930/rcta.vol21_num3_art:1309