Influencia del uso de cultivos andinos Zanahoria blanca (Arracacia xanthorrhiza) y Mashua (Tropaeolum tuberosum) en el desarrollo de galletas dulces

Abstract

Biscuits are one of the most popular baked goods consumed in all its forms and have become one of the products focused on meeting the needs of consumers. Currently, various studies have focused on creating products with unconventional ingredients that provide nutritional, economic, and innovative advantages. Based on this, several studies have evaluated the use of compound or enriched flours that act as the main ingredient, among which are cereal flours, legumes, roots, tubers, among other plant products. In the present study, the use of mashua (Tropaeolum tuberosum) and white carrot (Arracacia xanthorrhiza) is proposed as the main ingredient for the preparation of sweet cookies. From these Andean crops, flours were obtained that in an addition percentage of 100 percent formed stable doughs, with no formation of lumps and with good texture, and after the baking process, cookies with good acceptability and colour attributes were obtained. The proximal composition and physicochemical parameters of the cookies allowed us to establish that mashua cookies have 5.10 percent moisture, 12.3 percent fat, 6.10 percent total dietary fibber, 2.51 ash and an acidity of 1 .25 percent; while white carrot cookies stand out for their carbohydrate content and pH. Based on the results obtained, the ability of mashua and white carrot to obtain products with good sensory and nutritional attributes stands out.