Desarrollo y caracterización de galletas elaboradas a partir de harina de camote (Ipomoea batatas), harina de zapallo (Curcubita maxima) y harina de oca (Oxalis tuberosa)

Abstract

Currently, the food industry has focused on taking advantage of crops which have been forgotten, and at the same time offering consumers innovative products, gluten-free and low in sugar. In this sense, the present research was developed with the purpose to generate an alternative of consumption in the biscuit sector using Andean crops. The study allowed to develop and characterize cookies made with sweet potato flour (Ipomoea batatas), squash (Curcubita maxima) and goose (Oxalis tuberosa). Six formulations were developed, flour from the Andean crops, margarine, sugar, stevia, eggs, and baking powder were included. The results allowed to establish that the flour in the formulations affected the physicochemical, texture, rheological, sensory, and microbiological characteristics of the cookies. The results allowed to establish that the pumpkin flour presented humidity values higher than the others. The substitution of sucrose with stevia sweetener does not affect the texture of the cookie. Likewise, a significant effect on the viscosity properties was observed, the modules of storage and loss allowed to establish a visco-elastic behavior of the cookie dough. Finally, the sensory evaluation allowed us to establish that the cookies with the best acceptability were those containing goose flour, sweet potato, pumpkin, and sugar. Finally, the shelf life of the cookies was two months and nine days established by the mesophilic aerobic count as an indicator of quality.