Desarrollo de muffin libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y zanahoria blanca (Arracacia xanthorrhiza Bancroft)

Abstract

The consumption of foods with better nutritional value has experienced great interest from consumers looking for foods rich in fiber, reduced in sugar, fat and salt. The present research work was developed with the purpose of providing an alternative for the use of Andean crops due to disuse and lack of knowledge, which are close to disappear. In this study, a gluten-free muffin was developed using purple sweet potato (Ipomoea batatas (L.) Lam.) and white carrot (Arracacia xanthorrhiza Bancroft) flour. Three formulations were designed based on purple sweet potato flour, white carrot and wheat (control); the ingredients used were eggs, oil, baking powder, sugar, salt and yogurt. Physicochemical parameters, proximal composition, texture and sensory analysis were analyzed during 21 days of storage. The results allowed establishing the best formulation with 65 percent in the liquid phase and 35 percent of flour from Andean crops. The results of the proximal composition showed that the sample with white carrot flour has more protein and fiber, while the purple sweet potato sample has more fat and total carbohydrates. In the texture analysis, the purple sweetpotato sample showed greater hardness, cohesiveness, elasticity and chewiness, while the white carrot sample showed greater adhesiveness. Finally, the sensory analysis established that the muffin based on purple sweetpotato flour was the most acceptable.