Optimización experimental para la elaboración de muffins de alto valor tecnológico y nutricional utilizando harinas integrales de arroz, sorgo rojo y frijol
DOI:
https://doi.org/10.33448/rsd-v11i11.33337Palabras clave:
Torta; Deseabilidad; Enteropatías; Fibras dietéticas; Legumbres; Deseño de mezcla simplex-centroide; Proteinas.Resumen
Las enteropatías asociadas al gluten han estado hoy en la agenda. Con ello, la industria alimentaria muestra interés en adaptar alimentos elaborados convencionalmente con harina de trigo a harinas sin gluten para atender este nicho de mercado. Así, este trabajo evaluó las características fisicoquímicas y centesimal de la masa y torta tipo muffin utilizando harinas integrales de arroz, sorgo rojo y frijol carioca. El comportamiento de estas materias primas se exploró mediante un Diseño de Mezcla Simplex-Centroide de tres variables independientes: harina integral de arroz (x1), harina integral de sorgo rojo (x2) y harina integral de frijol carioca (x3). Las variables dependientes evaluadas fueron las propiedades fisicoquímicas y tecnológicas de la masa y muffins. Los resultados se evaluaron utilizando la Metodología de Superficie de Respuesta como estrategia experimental (R2 > 0.80 y p-valor < 0.10). Observando los parámetros que resultaron significativos y evaluando la conveniencia de los parámetros en la torta, se obtuvo un punto optimizado en una formulación compuesta por 91 % harina integral de sorgo rojo y 9 % harina integral de frijol carioca, con el 75 % de los modelos matemáticos validados directamente y un grado de deseabilidad de 0,8784. El muffin optimizado presentó un alto contenido de fibra dietética, proteína y ceniza, sugiriendo un producto con características nutricionales adecuadas y potencialmente aplicable al mercado consumidor.
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