Aprovechamiento de cultivos andinos tradicionales infrautilizados para el desarrollo de un producto de pastelería tipo muffin

Abstract

The research work was developed in order to provide an effective alternative for the use of underutilized Andean crops, the study allowed to develop a muffin pastry product using sweet potato flour (Ipomea Batatas), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), and achira (Canna indica). The total solids of the sweet potato and oca flour measured were 8.7 and 7.8 Brix degrees respectively, values that allowed to standardize the formulations at 30 Brix degrees with the addition of sucrose or sucralose according to the formulation. Four types of mixtures were designed that included: Andean crop flours, yogurt, eggs, sugar or sucralose and vegetable oil; the results allowed to establish that the components of the formulations affected the sensory, nutritional, rheological and muffin useful physicochemical characteristics. The oca flour presented higher moisture values in the raw dough, while also affecting the loss of moisture during baking and loss of moisture during the storage time. Sucralose as a sweetening agent showed an incidence on the protein and fiber content that could be attributed to the ability of the chloro-deoxy derivatives to be coupled with the amino acid residues present in the samples, in addition, a significant effect was observed on the storage and loss of viscosity. The sensory evaluation allowed to establish that the formulation containing oca flour and sucralose was the one that received the highest acceptability from the evaluators.