Quality and Technological Properties of Gluten-Free Biscuits Made with <i>Pachyrhizus ahipa</i> Flour as a Novel Ingredient

VIÑA, SONIA Z.; GARCÍA, M. ALEJANDRA; SACCO, FERNANDA; CECILIA DOPORTO, MARÍA

Food and Nutrition Sciences

Scientific Research Publishing (SCIRP)

Año: 2017 vol. 08 p. 70 - 83

2157-944X

The development of gluten-free foodstuffs with high nutritional quality componentsis an important objective to achieve. Pachyrhizus ahipa is one of the few leguminousspecies that produce edible tuberous roots with high nutritional value. Thus, the aimof this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 ofP. ahipa flour (AF) and to study the main physicochemical properties related to theirnutritional and technological quality as well as their sensory acceptability. The formulationcontaining 250 g of AF kg−1 was selected for improving the product nutritionalquality (i.e. higher protein content) without an extensive modification of texturalproperties. A formulation replacing corn starch by cassava flour (250 g·kg−1)was also analyzed. In this case, ahipa and cassava biscuits showed maximum forceand energy required to bite twice and three times higher than the control, respectively.Slight variations were observed in color (∆E and browning index). The overallacceptability of biscuits formulated with both flours was better scored than the controlby a sensory panel. Principal component analysis allowed to relate qualityattributes, chemical composition, and sensory characteristics of biscuits containingcassava or ahipa flours. The results indicated that ahipa flour could satisfactorilysubstitute part of the corn starch used in the formulations of gluten-free biscuits.