Desarrollo de muffins libres de gluten en base a harina de camote morado (Ipomoea batatas (L.) Lam.) y papa china (Colocasia esculenta (L.) Schott)

Abstract

Changes in the consumption style of the population have resulted in the food industry constantly searching for the development of new and innovative foods based on non-conventional products such as Andean crops. Despite their nutritional value, Andean crops are underutilized, and their nutritional value is not used in food development. In the present work, the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas (L.) Lam.) and Chinese potato (Colocasia esculenta (L.) Schott) to produce gluten-free muffins was evaluated. Three formulations were proposed, with wheat flour as the control sample, Chinese potato flour, and purple sweet potato flour; the liquid ingredients used in the development of the formula were oil, eggs, yogurt, baking powder, and sugar. The results showed that muffins with 35 percent flour and 65 percent liquid phase exhibited the best attributes. The results showed that flour had a significant influence on the physicochemical, textural, sensory, and proximal composition properties. The Chinese potato samples had high values of moisture, protein, and dietary fiber. In contrast, the purple sweet potato sample had a higher carbohydrate and fat content, with greater hardness and chewiness. Sensory evaluation established that the formulation developed with Chinese potato flour presented the best acceptability among the tasters.