Desarrollo de una premezcla pastelera con bajo contenido de gluten a base de almendra (Prunus dulcis), nuez (Juglans regia) y amaranto (Amaranthus)

Abstract

The interest in the consumption of healthy, safe, and nutritious foods adapted to consumer needs has driven the development of products with low gluten content. This study contributes to the field of health, innovation, and food safety by developing a product that diversifies the use of underutilized Andean crops. As part of the research, a low-gluten confectionery premix based on almond (Prunus dulcis), nut (Juglans regia) and amaranth (Amaranthus) was developed, allowing people with low tolerance to gluten to enjoy a varied diet without compromising their health. A completely randomized experimental design (CRD) was used to evaluate the effect of amaranth flour on the volume and texture of muffins. Sensory tests were conducted to determine the acceptability of the color, odor, texture, and flavor. In addition, physicochemical and rheological analyses were performed to determine the proximal composition of the product and gluten content. The results indicated that the incorporation of the cake premix improved the nutritional profile of the muffins, increasing the protein content to 14.20 and fat to 17.60 percent. However, this increase negatively affected the volume of the muffins compared to the control sample. Consequently, this research work lays the foundation for further research and applications in the food industry.