Propiedades de pasta y texturales de las mezclas de harinas de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus) y tarwi (Lupinus mutabilis) en un sistema acuoso

Vidaurre‐Ruiz, Julio; Salas‐Valerio, Francisco; Repo‐Carrasco‐Valencia, Ritva

doi:10.18271/ria.2019.441

Cited by 5 publications

(10 citation statements)

References 18 publications

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“…These authors point out that the excessive use of water was due to the high protein content of the soybean flour, which had the ability to absorb water, thus reducing free water in the dough system. This might have been the reason why the doughs with 20% and 30% tarwi flour showed the highest firmness values, since it has been reported, that the water absorption capacity of the tarwi flour can be more than 200% (Vidaurre‐Ruiz et al ., 2019b).…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Another Andean grain that originates from Peru and seems promising in the development of gluten‐free products is tarwi ( Lupinus mutabilis ) (Atchison et al ., 2016; Vidaurre‐Ruiz et al ., 2019b). This grain has a higher protein content (57.4–52.9%) than the other European commercial lupine species ( L. angustifolius, L. albus and L. luteus ), which may contain between 33.8–39% protein (Ballester et al ., 1980; Lqari et al ., 2002; Rosell et al ., 2009; Vidaurre‐Ruiz et al ., 2019b). It is known that the techno‐functional properties, such as solubility, water retention capacity and foaming capacity of legume proteins, have significant effects on the properties of the doughs, making them attractive to improve the nutritional and physical quality of gluten‐free bread (Foschia et al ., 2017; Horstmann et al ., 2017; Boukid et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Rheological and textural properties of gluten‐free doughs made from Andean grains

Vidaurre‐Ruiz¹,

Salas‐Valerio²,

Schoenlechner

et al. 2020

Int J of Food Sci Tech

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The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological and textural properties of gluten‐free doughs made from Andean grains

Vidaurre‐Ruiz¹,

Salas‐Valerio²,

Schoenlechner

et al. 2020

Int J of Food Sci Tech

Self Cite

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show abstract

“…The formulation optimized with 100% kañiwa flour demonstrates that the starches of this grain are propitious for baking and that when they are mixed with the appropriate levels of water and xanthan gum, they can produce breads of good physical and nutritional quality. Likewise, tarwi flour can be included in a smaller proportion (12%) due to its high content of proteins, which have a great capacity to absorb water [5].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, tarwi is a legume also known as the Andean soybean because of its high protein and oil content (almost 50% and around 20%, respectively). The oil of tarwi could function as a natural emulsifier to retain the gas produced during the fermentation of glutenfree breads [5]. Quinoa is appreciated because of its high protein quality, having a balanced essential amino acid composition, and it is also considered a source of fiber and minerals [6,7].…”

Section: Introductionmentioning

confidence: 99%

Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Repo‐Carrasco‐Valencia

Vidaurre‐Ruiz

Luna-Mercado

2020

The 2nd International Conference of Ia ValSe-Food Network

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The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

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Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis)

Quineche-Adrian,

Paucar-Menacho

2023

Agroind. sci.

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The objective of this study was to determine the technological and sensory characteristics of sweet biscuits with the addition of tocosh flour and tarwi flour. For which a rotational compound central design (DCCR) 22 was used, giving a total of 11 formulations (4 factorial, 4 axial and 3 central points) where the independent variables were X1 = Tocosh flour and X2 = Tarwi flour with additions of X1 from 2% to 8% and X2 from 2% to 6% replacing the percentage of wheat flour in the base formulation. The results show that the F5 (2% X1 and 4% X2) is the one that presented the highest value in its sensory evaluation. Likewise, it presented a higher percentage of protein (8.48%) in relation to the biscuit without substitution (8.25%). The best formulation was determined by multiple response optimization (desirability), obtaining an optimal sponge cake with 3.22% X1 and 4.55% X2 replacement of wheat flour, resulting in a sponge cake with moisture (23.99 ± 0.16%), protein (8.65 ± 0.18%), fat (6.42 ± 0.70%), ashes (0.51 ± 0.08%), total dietary fiber (6.30 ± 1.70%) and carbohydrates (54.80 ± 1.44%).

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Propiedades de pasta y texturales de las mezclas de harinas de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus) y tarwi (Lupinus mutabilis) en un sistema acuoso

Cited by 5 publications

References 18 publications

Rheological and textural properties of gluten‐free doughs made from Andean grains

Rheological and textural properties of gluten‐free doughs made from Andean grains

Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Technological and sensory characteristics of sweet biscuits with the addition of tocosh flour (Solarium tuberosum) and tarwi flour (Lupinus mutabilis)

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