In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.

Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain heme iron. The objective of this research was to evaluate the physical, chemical, mechanical and sensory characteristics of petipan produced with Andean grain flours and heme iron concentrate. A completely randomized design (CRD) with five experimental treatments was used with different levels of heme iron. The results show the direct influence of the heme concentration level on the chromatic, mechanical and textural characteristics of petipan. As the heme concentrate increases, its mechanical properties are considerably affected, with there being a correlation between the color intensity and a considerable reduction in its porosity. Samples without heme iron (T0) and 1% heme iron concentrate (T1) present the best mechanical and sensory characteristics; however, the incorporation of heme concentrate directly influences its nutritional, textural, and mainly chromatic components.