Caracterización físico-química y tecnofuncional de pasta tipo spaghetti elaborado a partir de harinas de cultivos andinos infrautilizados y residuos agroindustriales

Abstract

Today, the food industry seeks to offer consumers products that are commonly eaten at home; but with a higher nutritional quality and gluten-free, through the use of underutilized Andean crops and agroindustrial waste. In this sense, the objective of the present research work was to develop a spaghetti noodle, using mashua flour (tropaeolum tuberosum), achira (Canna edulis Cannaceae), oca (Oxalis tuberosa), chinese potato (Colocasia esculenta), white carrot (Arracacia Xanthorrhiza), chocho (Lupinus mutabilis), banana and determine the physicochemical and technofunctional properties. Two formulations were designed which included Andean crop and banana flours, salt, water, eggs and xanthan gum. As for the results, it was observed that the noodles have a pH very close to neutrality with an acidity of 5 percent. With respect to its proximal analysis, formulation 2 was found to be higher in the parameters of moisture, protein, fat and ash and formulation 1 in fiber and total carbohydrates, a difference that is attributed by the nutritional value of chinese potato and carrot flour white The pigments of the flours and their sugars attributed a brown color providing the appearance of an integral paste. On the other hand, the cooking and swelling time of the Andean tube noodles were shorter than the control sample except for the cooking losses. Finally, an ATP texture analysis was performed, where it was observed that the parameters are related to the strength of the product's protein network.