Luque-Vilca Olivia M, Paredes-Erquinigo Jover Y, Quille-Quille Lenin, Choque-Rivera Tania J, Cabel-Moscoso Domingo J, Rivera-Ashqui Thalía A, Silva-Paz Reynaldo J
Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru.
Ingeniería Ambiental, Universidad Nacional San Luis Gonzaga, Ica 11001, Peru.
Foods. 2024 May 11;13(10):1491. doi: 10.3390/foods13101491.
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box-Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
近年来，由于乳糜泻患病率上升以及人们对无麸质饮食的偏好增加，无麸质产品的消费量有所增长。本研究旨在使用藜麦粉、乳清和马铃薯淀粉的混合物制作饼干。采用Box-Behnken设计能够灵活调整配料比例，并通过消费者测试（分类和可接受性）评估其物理化学性质、百分组成、颜色、质地和感官属性。结果表明，不同配方的物理化学数据、组成、颜色和质地存在显著差异。含有38.51%藜麦粉、10.91%甜乳清、25.69%马铃薯淀粉、8.34%人造黄油、11.10%糖、0.19%氯化钠、0.51%泡打粉、0.51%香草精和4.24%鸡蛋的混合物具有卓越的感官吸引力。该配方的质地、香气、风味、颜色和外观都非常出色，表明其具有较高的感官和物理化学品质。使用藜麦粉、甜乳清和马铃薯淀粉不仅提供了一种无麸质选择，还为有饮食限制的人提供了一种营养丰富且口感宜人的选择。未来的研究可以探索大规模生产这些饼干的商业可行性，以及研究这些成分的潜在健康益处。
