Desarrollo de Muffins libres de gluten en base a harina de Oca Amarilla (Oxalis tuberosa Molina) y Zanahoria Blanca (Arracacia xanthorrhiza Bancroft)

Abstract

Today, consumers are looking for foods with better nutritional value and reduced fat, sugar, and salt contents. In this sense, the bakery and confectionery industries have focused their efforts on the development of new, healthier food alternatives that can replace traditionally produced products. In this group, Andean crops such as yellow goose (Oxalis tuberosa) and white carrot (Arracacia xanthorrhiza) stand out for their nutritional properties, such as a high content of fiber, vitamins, and minerals, in addition to be a gluten-free source. In this study, muffins were developed from yellow goose and white carrot flour. Two types of muffins were prepared: the first was made with yellow goose flour and the other with white carrot flour together with a wheat flour control; egg, yogurt, oil, sugar, and baking powder were also used as the liquid phase. Physicochemical and nutritional properties, texture, and sensory properties were also evaluated. Proximal analysis showed significant differences between the samples: the muffins were rich in fiber and total carbohydrates, whereas aw, moisture, and ash were high. It should be noted that the protein content of the muffins was low, possibly because of the nature of the crops. The texture of the muffins was evaluated in terms of hardness, cohesiveness, adhesiveness, mastication, and elasticity, presenting variation due to the presence or absence of gluten. Similarly, the size of the cells showed a direct relationship with these parameters. As for sensory analysis, the tasters expressed a high acceptability of the muffins in appearance, color, flavor, and smell.