Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality

Autores
Bracamonte Herrera, Álvaro; Cabezas, Dario Marcelino; Correa, María Jimena; Alcazar-Alay Sylvia; Vidaurre-Ruiz Julio; Ritva Repo- Carrasco -Valencia; Encina Zelada, Christian
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The global cookie market is in constant reformulation and reassessment. This behavior has primarily been driven by changing consumer expectations. Lupine (Lupinus mutabillis), and kañiwa (Chenopodium pallidicaule) are native food crops grown in the Andean region and used as food by the Incas and previous cultures. The nutritional value of these plants is related to the high protein, dietary fiber, mineral, and vitamin content of the seeds. The main objective of this work was to evaluate the effect of the partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality. A mixture design approach was used to determine the interaction effects of the three flours with the following content restrictions: wheat 40-70% (WF), lupine 10-20% (LF), and kañiwa 20-40% (KF). The response variables were the spread factor (SF, shape characteristic), the fracture point (FP, texture characteristic), and the protein content (PC, nutritional characteristic) of the cookies. Formulations with higher wheat flour content showed greater SF values and resistance to fracture (high FP values). These results are related to gluten proteins and microstructure characteristics that gluten confers to the dough matrix. On the other hand, the formulations with higher content of Andean crops flours generated higher SF values, followed by an increased content of great nutritional value proteins. Cookies showed an adequate shape and nutritional benefits of the Andean flours instead of wheat. The optimum cookie formulation was 40% WF, 20% LF and 40% KF, getting the highest desirability value (0.778). These results show the aptitude of kañiwa and lupine flours to be used to develop cookies with acceptable technological features, high replacement values, and improved nutritional qualities.
Fil: Bracamonte Herrera, Álvaro. Universidad Nacional Agraria La Molina; Perú
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Alcazar-Alay Sylvia. Universidad Nacional Agraria La Molina; Perú
Fil: Vidaurre-Ruiz Julio. Universidad Nacional Agraria La Molina; Perú
Fil: Ritva Repo- Carrasco -Valencia. Universidad Nacional Agraria La Molina; Perú
Fil: Encina Zelada, Christian. Universidad Nacional Agraria La Molina; Perú
16th Agro-Industry and Statistical Methods congress
Francia
Société Française de Statistique
Materia
MIXTURE DESIGN
ANDEAN CROPS
DESIRABILITY
OPTIMIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/193181
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/193181
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie qualityBracamonte Herrera, ÁlvaroCabezas, Dario MarcelinoCorrea, María JimenaAlcazar-Alay SylviaVidaurre-Ruiz JulioRitva Repo- Carrasco -ValenciaEncina Zelada, ChristianMIXTURE DESIGNANDEAN CROPSDESIRABILITYOPTIMIZATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The global cookie market is in constant reformulation and reassessment. This behavior has primarily been driven by changing consumer expectations. Lupine (Lupinus mutabillis), and kañiwa (Chenopodium pallidicaule) are native food crops grown in the Andean region and used as food by the Incas and previous cultures. The nutritional value of these plants is related to the high protein, dietary fiber, mineral, and vitamin content of the seeds. The main objective of this work was to evaluate the effect of the partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality. A mixture design approach was used to determine the interaction effects of the three flours with the following content restrictions: wheat 40-70% (WF), lupine 10-20% (LF), and kañiwa 20-40% (KF). The response variables were the spread factor (SF, shape characteristic), the fracture point (FP, texture characteristic), and the protein content (PC, nutritional characteristic) of the cookies. Formulations with higher wheat flour content showed greater SF values and resistance to fracture (high FP values). These results are related to gluten proteins and microstructure characteristics that gluten confers to the dough matrix. On the other hand, the formulations with higher content of Andean crops flours generated higher SF values, followed by an increased content of great nutritional value proteins. Cookies showed an adequate shape and nutritional benefits of the Andean flours instead of wheat. The optimum cookie formulation was 40% WF, 20% LF and 40% KF, getting the highest desirability value (0.778). These results show the aptitude of kañiwa and lupine flours to be used to develop cookies with acceptable technological features, high replacement values, and improved nutritional qualities.Fil: Bracamonte Herrera, Álvaro. Universidad Nacional Agraria La Molina; PerúFil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Alcazar-Alay Sylvia. Universidad Nacional Agraria La Molina; PerúFil: Vidaurre-Ruiz Julio. Universidad Nacional Agraria La Molina; PerúFil: Ritva Repo- Carrasco -Valencia. Universidad Nacional Agraria La Molina; PerúFil: Encina Zelada, Christian. Universidad Nacional Agraria La Molina; Perú16th Agro-Industry and Statistical Methods congressFranciaSociété Française de StatistiqueSociété Française de Statistique2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/193181Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality; 16th Agro-Industry and Statistical Methods congress; Francia; 2021CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://e-agrostat2021.sciencesconf.org/data/pages/AbstractBookletlast.pdfinfo:eu-repo/semantics/altIdentifier/url/https://e-agrostat2021.sciencesconf.org/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T15:04:23Zoai:ri.conicet.gov.ar:11336/193181instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 15:04:23.974CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
title Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
spellingShingle Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
Bracamonte Herrera, Álvaro
MIXTURE DESIGN
ANDEAN CROPS
DESIRABILITY
OPTIMIZATION
title_short Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
title_full Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
title_fullStr Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
title_full_unstemmed Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
title_sort Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality
dc.creator.none.fl_str_mv Bracamonte Herrera, Álvaro
Cabezas, Dario Marcelino
Correa, María Jimena
Alcazar-Alay Sylvia
Vidaurre-Ruiz Julio
Ritva Repo- Carrasco -Valencia
Encina Zelada, Christian
author Bracamonte Herrera, Álvaro
author_facet Bracamonte Herrera, Álvaro
Cabezas, Dario Marcelino
Correa, María Jimena
Alcazar-Alay Sylvia
Vidaurre-Ruiz Julio
Ritva Repo- Carrasco -Valencia
Encina Zelada, Christian
author_role author
author2 Cabezas, Dario Marcelino
Correa, María Jimena
Alcazar-Alay Sylvia
Vidaurre-Ruiz Julio
Ritva Repo- Carrasco -Valencia
Encina Zelada, Christian
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv MIXTURE DESIGN
ANDEAN CROPS
DESIRABILITY
OPTIMIZATION
topic MIXTURE DESIGN
ANDEAN CROPS
DESIRABILITY
OPTIMIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The global cookie market is in constant reformulation and reassessment. This behavior has primarily been driven by changing consumer expectations. Lupine (Lupinus mutabillis), and kañiwa (Chenopodium pallidicaule) are native food crops grown in the Andean region and used as food by the Incas and previous cultures. The nutritional value of these plants is related to the high protein, dietary fiber, mineral, and vitamin content of the seeds. The main objective of this work was to evaluate the effect of the partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality. A mixture design approach was used to determine the interaction effects of the three flours with the following content restrictions: wheat 40-70% (WF), lupine 10-20% (LF), and kañiwa 20-40% (KF). The response variables were the spread factor (SF, shape characteristic), the fracture point (FP, texture characteristic), and the protein content (PC, nutritional characteristic) of the cookies. Formulations with higher wheat flour content showed greater SF values and resistance to fracture (high FP values). These results are related to gluten proteins and microstructure characteristics that gluten confers to the dough matrix. On the other hand, the formulations with higher content of Andean crops flours generated higher SF values, followed by an increased content of great nutritional value proteins. Cookies showed an adequate shape and nutritional benefits of the Andean flours instead of wheat. The optimum cookie formulation was 40% WF, 20% LF and 40% KF, getting the highest desirability value (0.778). These results show the aptitude of kañiwa and lupine flours to be used to develop cookies with acceptable technological features, high replacement values, and improved nutritional qualities.
Fil: Bracamonte Herrera, Álvaro. Universidad Nacional Agraria La Molina; Perú
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Alcazar-Alay Sylvia. Universidad Nacional Agraria La Molina; Perú
Fil: Vidaurre-Ruiz Julio. Universidad Nacional Agraria La Molina; Perú
Fil: Ritva Repo- Carrasco -Valencia. Universidad Nacional Agraria La Molina; Perú
Fil: Encina Zelada, Christian. Universidad Nacional Agraria La Molina; Perú
16th Agro-Industry and Statistical Methods congress
Francia
Société Française de Statistique
description The global cookie market is in constant reformulation and reassessment. This behavior has primarily been driven by changing consumer expectations. Lupine (Lupinus mutabillis), and kañiwa (Chenopodium pallidicaule) are native food crops grown in the Andean region and used as food by the Incas and previous cultures. The nutritional value of these plants is related to the high protein, dietary fiber, mineral, and vitamin content of the seeds. The main objective of this work was to evaluate the effect of the partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality. A mixture design approach was used to determine the interaction effects of the three flours with the following content restrictions: wheat 40-70% (WF), lupine 10-20% (LF), and kañiwa 20-40% (KF). The response variables were the spread factor (SF, shape characteristic), the fracture point (FP, texture characteristic), and the protein content (PC, nutritional characteristic) of the cookies. Formulations with higher wheat flour content showed greater SF values and resistance to fracture (high FP values). These results are related to gluten proteins and microstructure characteristics that gluten confers to the dough matrix. On the other hand, the formulations with higher content of Andean crops flours generated higher SF values, followed by an increased content of great nutritional value proteins. Cookies showed an adequate shape and nutritional benefits of the Andean flours instead of wheat. The optimum cookie formulation was 40% WF, 20% LF and 40% KF, getting the highest desirability value (0.778). These results show the aptitude of kañiwa and lupine flours to be used to develop cookies with acceptable technological features, high replacement values, and improved nutritional qualities.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/193181
Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality; 16th Agro-Industry and Statistical Methods congress; Francia; 2021
CONICET Digital
CONICET
url http://hdl.handle.net/11336/193181
identifier_str_mv Effect of partial substitution of wheat flour with lupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality; 16th Agro-Industry and Statistical Methods congress; Francia; 2021
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://e-agrostat2021.sciencesconf.org/data/pages/AbstractBookletlast.pdf
info:eu-repo/semantics/altIdentifier/url/https://e-agrostat2021.sciencesconf.org/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Société Française de Statistique
publisher.none.fl_str_mv Société Française de Statistique
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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