Andean crops: kañiwa and tarwi flours applied to the development of gluten-free muffins

YURIVILCA VARGAS, R. ; CORREA, M.J.; CABEZAS, D.M.; ENCINA-ZELADA, C.R.; ALCÁZAR-ALAY, S.; VIDAURRE-RUIZ, J.; REPO-CARRASCO-VALENCIA, R.

Congreso; ICBC 2021 - 16th ICC Cereal and Bread Congress; 2021

International Association for Cereal Science and Technology

Tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule) are Andean crops that have taken importance due to their nutritional properties. Tarwi is leguminous with exceptionally high protein and fat content. The proteins are rich in lysine and the oil is an excellent source of unsaturated fatty acids. Kañiwa has a balanced essential amino acid profile. On the other hand, gluten-free products are usually rich in carbohydrates and fats but poor in good quality proteins, dietary fiber, and micronutrients. Thus, the use of ingredients of high nutritional value could transform gluten-free food matrices into healthier ones. The objective of this research was to evaluate the effect of tarwi and kañiwa flours in a gluten-free muffin formulation. Control muffin (C) formulation consisted in: potato starch (100%), sugar (40%), butter (8%), dry yeast (3%), xanthan gum (1%), salt 1% and water 110%. Potato starch was substituted at 50% by a) kañiwa flour (K50), b) tarwi flour (T50), and c) a blend form by 50 % of both flours (K25T25). The proximal composition and water (WA) and oil absorption (OA) of flours were determined. Besides, the pasting behavior of formulations were performed in a rapid viscoanalyzer (RVA 4500). Muffin quality was measured by moisture content, specific volume, and crumb porosity using the ImageJ 1.52a software. The crumb parameters determined were crumb density, air fraction, and the fractal dimension (D). The tarwi flour had a very high protein (51.51%) and lipid content (20.67%) and 11.3% and 3.25% of insoluble and soluble fiber, respectively. The content of carbohydrates, proteins, insoluble and soluble fiber in kañiwa was 50.74%, 21.76%, and 11.58 and 2.59%, respectively. Concerning WA and OA, tarwi presented the highest values (WA: 276%; OA:149%), followed by kañiwa flour (WA:174%; OA:136%) and finally, starch (WA:74%; OA:93%). These compositional and absorption characteristics lead to considerable modifications in the RVA profile by adding tarwi and kañiwa flours, leading to lower viscosity values during the whole run. The value of breakdown decreased with Andean flours showing a higher pasting stability. In the same sense, a decrease in the setback (tendency to retrograde) in these samples was observed. Concerning muffin quality, K50 presented similar specific volume to control (2.39 cm3/gr), while the lowest value was obtained by T50 (1.64 cm3/gr). With respect to crumb porosity, K50 exhibited the highest crumb density (45.57 alveoli/cm2) and the control sample the lowest one (29.82 alveoli/cm2). Finally, D ranged from 1.66 to 1.77 for T50 and control sample, showing a higher matrix complexity in the control sample. Results show the aptitude of these Andean flours to be used in high levels in the development of gluten-free muffins. Remarkably, the addition of kañiwa flour at 50% led to products with improved nutritional profile, maintaining the technological quality.