Optimizar la formulación de un queque tipo ingles a base de harinas de granos andinos germinados y la adición de hidrocoloides

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Resumen

The objective of this research was to optimize the formulation of an English-style cake using germinated Andean grain flours and the addition of hydrocolloids to achieve the best functional and sensory properties. Germinated quinoa flour (HQG), germinated amaranth flour (HKG), and germinated cañihua flour (HCG) were used. The methodology employed was a quantitative, experimental approach, using a Central Composite Design (CCD) with a two-level response surface methodology and three factors (HQG, HKG, and HCG), with six center points and a total of 20 treatments. The levels were 30-40g (HQG), 10-20g (HKG), and 20-30g (HQG). The results obtained demonstrate that it is possible to obtain a functional cake using germinated flour from Andean grains. Formulation 4, with the proportion of germinated flour containing 40g quinoa, 20g amaranth, and 30g cañihua, achieved the highest desirability score (0.857). Its proximate analysis revealed protein (11.98%), fat (22.47%), moisture (21.1%), and ash (5.35%), with a DDPH value of
431.32 µmol Trolox/mg and polyphenols of 26.83 mg GAE/100g. Therefore, it is concluded that it is possible to obtain a cake with maximum sensory desirability and high nutritional and functional value.

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Palabras clave

Cakesprouted floursAndean grainssensoryfunctionalQuequeharinas germinadassensorialfuncional