Formulación y análisis de un producto tipo cupcake a base de harina de quinua tostada (Chenopodium quinoa will Carl Otto) y harina de trigo (Triticum aestivum Carlos Linneo)

Abstract

The purpose of this research project was to prepare three different formulations of a cupcake-type product based on toasted quinoa flour (Chenopodium quinoa will) and wheat flour (Triticum aestivum), keeping the content of other ingredients constant, and to carry out physicochemical and sensory analyses and determine the nutritional composition in order to determine the most acceptable formulation. Quinoa is a pseudocereal rich in protein and fiber, which includes several important nutrients such as folic acid, magnesium, zinc and iron, this food is gluten-free, ideal for people with celiac disease, it also contains the nine essential amino acids that humans alone cannot produce, it also includes vitamins, minerals and antioxidants, making it an ideal choice for use in pastry and bakery products. An important characteristic of quinoa is its content of anti-nutrients, including saponin, which gives it a bitter taste when used, so the grain was toasted at a controlled temperature and time to counteract the bitter taste and odor that predominate in it. With the results of the sensory evaluation, it was possible to use the INFOSTAT program, which indicated that the ideal formulation and the one most accepted by the evaluators was formulation 1, with 30 percent toasted quinoa flour and 70 percent wheat flour.