Inclusion of Chenopodium pallidicaule and Lupinus mutabilis on nutritional and technological properties of wheat flour-based biscuits

BRACAMONTE HERRERA, ÁLVARO; CORREA MARÍA JIMENA; CABEZAS, DARIO MARCELINO; ALCAZAR-ALAY SYLVIA; VIDAURRE-RUIZ JULIO; RITVA REPO- CARRASCO -VALENCIA; ENCINA ZELADA, CHRISTIAN

Conferencia; 7th Whole Grain Summit; 2021

ICC

Andean lupine (Lupinus mutabillis), also known as "tarwi", is a leguminous crop and kañiwa (Chenopodium pallidicaule), also called ?baby quinoa? is a pseudocereal. They are cultivated in the Andes in South America. Lupine has high protein content (above 40%), and kañiwa is rich in carbohydrates and dietary fiber. Tarwi and kañiwa present essential amino acids with an excellent nutritional profile and a good balance of fatty acids, minerals, and vitamins. Besides, they present a high content of antioxidant components. The tarwi and kañiwa whole flours are obtained by milling of grains. They have all the grain components and in the same proportion. All these nutritional properties made them suitable to supplement wheat flour products improving their nutritional profile respect to the same product elaborated with refined or whole wheat flour. The main objective of this research work was to determine the effect of the inclusion of kañiwa and tarwi flours on the nutritional and technological properties of wheat flour biscuits. The wheat flour (WF) substitution with kañiwa (KF) and tarwi (TF) flours was carried out by applying the mixture design method. The following minimum and maximum levels (restrictions) of flours were used: wheat flour 40-70%, kañiwa flour 20-40 %, and tarwi flour 10-20%. The dependent factors analyzed on biscuits were: spread factor (SF), moisture, luminosity (L*), protein content (PC), and hardness. In general terms, the linear equations explain properly (p-value