EVALUACIÓN DE LA SUSTITUCIÓN PARCIAL DE HARINA DE TRIGO CON HARINA DE MASHUA (Tropaeolum tuberosum) Y CAÑIHUA (Chenopodium pallidicaule) EN GALLETAS TRADICIONALES TIPO CONDESA

• DOI: 10.22533/at.ed.1012320128

• Palavras-chave: Cañihua, color, galletas, mashua, y textura.

• Keywords: Cañihua, color, cookies, mashua, and texture.

• Abstract: The food industry is constantly seeking to innovate and diversify its products to meet the demand of consumers seeking healthy and nutritious foods. In this context, mashua and cañihua flour have gained interest for their nutritional and functional properties. For this reason, this research evaluated the partial substitution of wheat flour with mashua and cañihua flour in traditional cookies, for this purpose, four formulations were elaborated in which the percentages of mashua flour (8%, 10%), cañihua flour (1%, 2%) were varied, and the texture and color were evaluated. The results were statistically analyzed by analysis of variance (ANOVA) and difference of means; finding that the partial substitution of mashua and cañihua influence the texture and color in each of the formulations compared to the standard formulation. The traditional cookie formulation containing 8% of mashua flour and 1% of cañihua flour, presented 3256.57±557.18 gf of hardness, which is lower than the other formulations. Results revealed that the partial substitution of wheat flour with mashua and cañihua flour can be feasible in the production of traditional cookies, with nutritional benefits.