Resumen

RODRIGUEZ-GONZALEZ, Ibeth et al. Physicochemical, textural and sensory properties in cookies made with wheat, oats and quinoa. Ing. compet. [online]. 2023, vol.25, n.2, e12242.  Epub 05-Mayo-2023. ISSN 0123-3033.  https://doi.org/10.25100/iyc.v25i2.11242.

The objective of this study was to evaluate the addition of quinoa flour (HQ) in wheat flour (HT) cookies with oats, its effect on physicochemical, textural and sensory properties. The properties such as water absorption (CAA) and oil (CAAc) of the flour mixtures for the preparation of cookies were also analyzed. Three treatments with different levels of Oat flakes and HQ were evaluated, T0: 15% and 0%, T1: 10% and 5% and T2: 5% and 10%. It was found that the HQ and Oats affect the CAA of the flours, since T1 (186.62 ± 3.25%) and T2 (184.71 ± 3.62%) decrease with respect to the control sample (194.23 ± 3.57%), while the CAAc benefits, T2 presented the maximum value (169.05 ± 7.84%) with respect to the control sample (147.79 ± 4.68%), and the humidity of the mixtures presented significant differences (5.36 ± 0.38%, 6.42 ± 0.24% and 6.13 ± 0.07%). In the biscuits, differences were found in the moisture content of T0 (0.47 ± 0.03%) and T1 (0.42 ± 0.02%) compared to T2 (0.62 ± 0.05%). evidenced significant differences in water activity for all treatments; No differences were found in the extension ratio and the evaluated textural properties are affected by the addition of HQ, mainly hardness. Significant differences were also found in color, mainly the L* and a* parameters for the T1 and T2 treatments. Finally, in the sensory evaluation carried out by a panel of 56 people, the accepted treatment was T1 (73% preference). The nutritional composition of the cookies demonstrated a high protein content compared to other products, generating possibilities for the development of baked products with high nutritional value.

Palabras clave : Pseudocereal; Hardness; Lightness; Humidity.

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