Sustitución parcial de harina de trigo por harina de chontaduro (Bactris gasipaes) en la elaboración de pastas compuestas tipo spaghetti

Abstract

Gluten sensitivity affects 1 in 10 people, limiting its consumption to foods such as pasta, breads, and desserts, because they are made from wheat flour. This, in turn, results in a high gluten content. Currently, there are several gluten-free flour alternatives, including Chontaduro flour. The objective of this study was to develop a spaghetti with low gluten content that is ideal for people sensitive to this protein by substituting wheat flour with chontaduro flour. The physical, functional, and bromatological properties of spaghetti were evaluated after three treatments of 10, 25, and 40 percent. The results indicated a pH of 5.68 to 5.71, acidity of 0.156 to 0.254. However, in the case of IAA, it decreased from 116.8 to 29.7 percent. The same was true for the cooking time, which decreases from 8.50 to 5.50 minutes. In contrast, protein increased from 11.93 to 16.675 percent and carbohydrates from 68.87 to 72.78 percent. Therefore, 10 percent substitution of wheat flour with chontaduro flour had the best physical and functional properties. However, 40 percent substitution of wheat flour with chontaduro flour was better in terms of bromatological properties. The results presented in this work demonstrate that it is possible to make healthy foods with dietary inclusion for gluten-sensitive people.