Diseño de grisines a partir quinoa blanca Regalona (Chenopodium quinoa Willd).
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Date
2021
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Publisher
Universidad de Concepción
Abstract
El objetivo del presente trabajo fue diseñar grisines con harina integral de quinoa blanca var. Regalona obtenida a nivel de planta piloto. La empresa Orafti proporcionó el grano de quinoa blanca Regalona, luego fue procesado en la Planta de Granos Ancestrales en la Universidad de Concepción, Campus Chillán. Para el diseño de los grisines se realizaron dos métodos fermentativos, masa madre de quinoa y polvos de hornear, para efecto de comparación se utilizó como estándar un grisín comercial. Se realizaron evaluaciones de contenido de humedad, actividad de agua (aw), color, evaluación sensorial y análisis proximal, aplicado a los grisines y al estándar. Debido a la pandemia que afecta a nivel mundial (Covid-19), y no permitirse el uso en las dependencias de la Universidad, se realizó la evaluación sensorial en la comuna de Pucón, con personas no entrenadas, donde fue necesario realizar una prueba de identificación de los gustos básicos, previo a la prueba de evaluación sensorial. Los análisis del grisín desarrollado y estándar, mostraron contenido de humedad de 18,68% para el grisín de masa madre, 11,36 % grisín polvo de hornear y 5,37% para grisín estándar. La evaluación sensorial muestra una aceptación global superior para grisín a partir de masa madre, obteniendo 65% en el nivel 6 de la escala hedónica (de 1 a 7), 47% para grisín estándar y 30% grisín polvo de hornear, considerando el mismo nivel de escala hedónica. Se logró establecer el diseño para un producto horneado (grisín) de harina integral de quinoa blanca var. Regalona, a nivel de planta piloto, para la elaboración de grisines con los métodos fermentativos correspondientes, resultando el grisín con dos sellos en relación a la legislación chilena de ingredientes críticos.
The objective of this work was to design breadsticks using whole flour of white quinoa cv. Regalona obtained at a pilot plant level. The Orafti company provided the white Regalona quinoa grain, which was processed at the Ancestral Grains Pilot Plant at the University of Concepción, Campus Chillán. For the design of the breadsticks, two fermentative methods were used, namely quinoa sourdough and baking powder, while for comparison purposes a commercial breadstick was used as a standard. Analysis of moisture content, water activity (aw), color, sensory evaluation and proximal analysis were carried out, applied to the breadsticks and the standard. Due to the Covid-19 pandemic that affects the world, university facilities were not able to be used, the sensory evaluation was carried out in the town of Pucón, with untrained people, where it was necessary to carry out an identification test of basic tastes, prior to the sensory evaluation test. The analyses of the developed design trials and standard breadstick showed a moisture content of 18.68% for sourdough breadsticks, 11.36% for baking powder breadsticks and 5.37% for commercial breadsticks. The sensory evaluation shows a higher global acceptance for sourdough breadsticks, obtaining 65% at level 6 of the hedonic scale (ranging from 1 to 7), 47% for commercial breadsticks and 30% for baking powder breadsticks scale at the same level. As a conclusion it was possible to establish a design of breadsticks based on whole wheat flour from white quinoa, obtained at a pilot plant level, for the preparation of breadsticks with the corresponding fermentative methods. According to the results, the breadsticks have two seals in relation to the Chilean legislation for critical ingredients.
The objective of this work was to design breadsticks using whole flour of white quinoa cv. Regalona obtained at a pilot plant level. The Orafti company provided the white Regalona quinoa grain, which was processed at the Ancestral Grains Pilot Plant at the University of Concepción, Campus Chillán. For the design of the breadsticks, two fermentative methods were used, namely quinoa sourdough and baking powder, while for comparison purposes a commercial breadstick was used as a standard. Analysis of moisture content, water activity (aw), color, sensory evaluation and proximal analysis were carried out, applied to the breadsticks and the standard. Due to the Covid-19 pandemic that affects the world, university facilities were not able to be used, the sensory evaluation was carried out in the town of Pucón, with untrained people, where it was necessary to carry out an identification test of basic tastes, prior to the sensory evaluation test. The analyses of the developed design trials and standard breadstick showed a moisture content of 18.68% for sourdough breadsticks, 11.36% for baking powder breadsticks and 5.37% for commercial breadsticks. The sensory evaluation shows a higher global acceptance for sourdough breadsticks, obtaining 65% at level 6 of the hedonic scale (ranging from 1 to 7), 47% for commercial breadsticks and 30% for baking powder breadsticks scale at the same level. As a conclusion it was possible to establish a design of breadsticks based on whole wheat flour from white quinoa, obtained at a pilot plant level, for the preparation of breadsticks with the corresponding fermentative methods. According to the results, the breadsticks have two seals in relation to the Chilean legislation for critical ingredients.
Description
Tesis presentada para optar al título de Ingeniero en Alimentos
Keywords
Quinoa - Chile, Harina de quinoa, Alimentos fermentados, Alimentos indígenas