Desarrollo de muffins libres de gluten en base a harina de oca amarilla (Oxalis tuberosa Molina) y papa china (Colocasia esculenta (L.) Schott)

Abstract

In the last decade, industries have actively sought new raw materials, especially low in gluten, rich in nutrients, fiber and antioxidants. Andean crops have emerged as exceptional options due to their high nutritional and functional value. The demand for healthy and sustainable alternatives is driving the exploration of underutilized resources such as Yellow Goose and Chinese Potato, offering opportunities for innovation in food products. This research project focused on developing a gluten-free muffin-type pastry product using underutilized Andean crops. The proximate composition, physicochemical and sensory attributes of muffins made with yellow goose and Chinese potato flours were evaluated. The optimum proportion for the preparation was 65 and 35 percent of liquid and solid phase (flour) respectively, achieving good homogenization, baking, sweetness, elevation and honeycomb formation. The yellow goose muffin was slightly more acidic with a pH of (6.90) and an acidity of (0.048 percent), noted for its low moisture content, higher fiber and carbohydrate content. The Chinese potato muffin showed higher protein and ash values, with lower fat and energy content. In coloring, they presented luminosities higher than 50 with red and yellow shades. In texture, the yellow goose muffin was firmer, harder and more adhesive, while the Chinese potato muffin was more cohesive, resistant to deformation and chewy. In the sensory evaluation, the yellow goose muffin was the most acceptable.