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

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

Congreso; 16th Agro-Industry and Statistical Methods congress (e-Agrostat 2021); 2021

French Statistical Society (SFdS)

The global cookie market is in constant reformulation and reassessment. This behaviorhas primarily been driven by changing consumer expectations. Lupine (Lupinus mutabillis),and kañiwa (Chenopodium pallidicaule) are native food crops grown in the Andean regionand used as food by the Incas and previous cultures. The nutritional value of these plants isrelated to the high protein, dietary fiber, mineral, and vitamin content of the seeds. The mainobjective of this work was to evaluate the effect of the partial substitution of wheat flour withlupine (Lupinus mutabillis) and kañiwa (Chenopodium pallidicaule) flours on cookie quality.A mixture design approach was used to determine the interaction effects of the three flourswith the following content restrictions: wheat 40-70% (WF), lupine 10-20% (LF), and kañiwa20-40% (KF). The response variables were the spread factor (SF, shape characteristic), thefracture point (FP, texture characteristic), and the protein content (PC, nutritional characteristic)of the cookies. Formulations with higher wheat flour content showed greater SFvalues and resistance to fracture (high FP values). These results are related to gluten proteinsand microstructure characteristics that gluten confers to the dough matrix. On theother hand, the formulations with higher content of Andean crops flours generated higherSF 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 highestdesirability value (0.778). These results show the aptitude of ka?niwa and lupine flours to beused to develop cookies with acceptable technological features, high replacement values, andimproved nutritional qualities.