Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
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Fecha
2024-05-11
Autores
Luque Vilca, Olivia M.
Paredes Erquinigo, Jover Y.
Quille Quille, Lenin
Choque Rivera, Tania J.
Cabel Moscoso, Domingo J.
Rivera Ashqui, Thalía A.
Silva Paz, Reynaldo J.
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Revista ISSN
Título del volumen
Editor
MDPI. Foods
Resumen
In recent years, the consumption of gluten-free products has increased due to the increasing
prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to
make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box–Behnken
design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and
acceptability). The results highlighted significant variations in physicochemical data, composition,
color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey,
25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder,
0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted
excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical
quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free
option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions.
Future research could explore the commercial viability of producing these cookies on a larger scale,
as well as investigating the potential health benefits of these ingredients.
Descripción
Palabras clave
Cookies, Sensory, Whey, Andean grain, Celiac
Citación
Luque-Vilca, O.M.; Paredes-Erquinigo, J.Y.; Quille-Quille, L.; Choque-Rivera, T.J.; Cabel-Moscoso, D.J.; Rivera-Ashqui, T.A.; Silva-Paz, R.J. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Foods 2024, 13, 1491.