Determinación de los compuestos bioactivos y tiempo de vida útil de una masa para pizza elaborada a partir de cultivos andinos y residuos agroindustriales

Abstract

Currently, the food industry is focusing not only on providing its customers with nutritious, tasty products on the palate, quick and easy-to-prepare foods, where it also seeks to cover the needs of small groups, such as gluten intolerant, this consumer has expressed the difficulty of finding gluten-free bakery products. In this sense, this research work is carried out in order to take advantage of under-utilized Andean crops and the residues generated by the banana industry (reject banana), to generate an alternative for consumption in the bakery sector, providing a dough for gluten-free pre-cooked pizza with achira flour (Canna edulis), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), white carrot (Arracacia xanthorrhiza), Chinese potato (Colocasia esculenta), chocho (Lupinus mutabilis) and flour of banana. Two formulations were abtained, which included flour from Andean crops, banana flour, yeast, water, egg, margarine or oil, salt, sugar and xanthan gum. In pizza dough P1 (pizza dough with flour from Andean crops underused and margarine) and P2 (pizza dough with flour from Andean crops underused and oil), total polyphenol content of 4.6 and 4.8 microgram acid. Gallic equivalents per gram respectively, while the estimated useful life is around 52-70 days according to the mathematical model of Monod - Hinshelwood, with absence in the count of mesophilic, coliform, mold and yeast aerobes was obtained at 30 days freezer storage. The cost for approximate 200g was 2.19 USD and 2.34 USD for P1 and P2 respectively.