Estudio de la capacidad antioxidante de panqueques elaborados a base de harina de chontaduro, amaranto y trigo

Abstract

Chontaduro, a fruit native to tropical areas of Latin America, is of great interest for its nutritional composition, as it has a significant contribution to carbohydrates and lipids, as well as beta carotene, which has antioxidant properties that are related to the prevention of degenerative and cardiovascular diseases. However, the chontaduro in Ecuador is undervalued and little used, both production and consumption is directed to certain localities, several investigations have shown that chontaduro flour has a wide application in the production of bakery products. In this research, chontaduro flour was made from the pulp and peel of the fruit, the freeze-drying and milling process was used to obtain it, the flour was used in the formulation of pancakes together with other ingredients, and the best pancake formulation was determined by means of a sensory evaluation. Finally, the antioxidant capacity of the flour and pancake with the best acceptability was measured using the ABTS method, the results were 56.61 and 99.81 micro mol of trolox equivalent per gram of sample for chontaduro flour and pancake with the best acceptability, respectively. Therefore, chontaduro flour, due to its content of bioactive compounds, could be considered as an ingredient in the development of new food products with functional characteristics.