Caracterización de las propiedades bromatológicas y fisicoquímicas de la harina de Verbena (Verbena litoralis K.) para su uso en galletería

Abstract

Verbena (Verbena litoralis K.) is a species of flowering plant belonging to the Verbenaceae family and has been traditionally used in the medicinal field for many years due to its anti-inflammatory, antibacterial, and antioxidant properties, attributed to its bioactive compounds such as flavonoids, essential oils, tannins, and terpenoids. However, there are no scientific studies regarding its use in food products or its level of toxicity. This study aimed to identify the physicochemical, bromatological, and functional properties of verbena for its subsequent conversion into flour and the formulation of cookies with partial substitution of wheat flour (Triticum aestivum L.) in percentages of 0, 10, 15, and 20. The viscous properties of the flours were studied using a rotational viscometer (RVA). The cookies from the best treatment were selected based on sensory analysis. The results indicated that verbena flour is rich in protein (21,20 porcentaje), fat (2,46 porcentaje), and dietary fiber (33,72 porcentaje). Functional properties included bulk density (0,25 g/mL), water absorption capacity (1,65 g water/g sample), oil absorption capacity (1,1 g oil/g sample), emulsifying capacity (20,83 porcentaje), and gelation capacity (14,01 porcentaje). RVA analysis showed that its gelatinization and starch content present favorable properties; however, it will be necessary to complement it with raw material possessing adequate characteristics. Cookies with a 10 porcentaje partial substitution had the highest sensory acceptability in terms of color, flavor, and texture.