Simultaneous optimization for the elaboration of a low-fat panettone with wheat and quinoa flour
Elissa Huánuco-Azabache
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Investigation, Methodology, Resources, Writing - original draft
Search for more papers by this authorCorresponding Author
Silvia Melgarejo-Cabello
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Correspondence
Silvia Melgarejo-Cabello, Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorJulio Vidaurre-Ruiz
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Methodology, Software, Supervision, Writing - review & editing
Search for more papers by this authorRitva Repo-Carrasco-Valencia
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Conceptualization, Formal analysis, Supervision, Validation, Writing - review & editing
Search for more papers by this authorElissa Huánuco-Azabache
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Investigation, Methodology, Resources, Writing - original draft
Search for more papers by this authorCorresponding Author
Silvia Melgarejo-Cabello
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Correspondence
Silvia Melgarejo-Cabello, Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru.
Email: [email protected]
Contribution: Conceptualization, Formal analysis, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorJulio Vidaurre-Ruiz
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Methodology, Software, Supervision, Writing - review & editing
Search for more papers by this authorRitva Repo-Carrasco-Valencia
Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru
Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru
Contribution: Conceptualization, Formal analysis, Supervision, Validation, Writing - review & editing
Search for more papers by this authorAbstract
This research aimed to elaborate a panettone with wheat flour and quinoa flour. Using the response surface methodology (RSM), the effect of quinoa flour (10% and 30%), powder gluten (2% and 4.8%), lecithin (0.2% and 0.5%), and water (35% and 50%) was studied through the application of a factorial design 24 that allowed to identify that lecithin was a non-significant factor (p > 0.05). A central composite rotational design (CCRD) was used to get polynomial models of second order, for the variable responses: specific volume, toughness, cohesiveness, and gumminess, which were simultaneously optimized, based on the maximization of desirability functions (0.94). The optimal formulation contained 26.23% quinoa flour, 4.8% gluten, and 50% water and stood out for its low-fat content: 7.6%. With the optimized formulation, it is possible to produce panettones with a significant percentage of quinoa flour. Thus, this formulation becomes an alternative for the elaboration of low-fat and nutritious products.
Novelty impact statement
An optimal formulation of panettone with a lower fat content (7.6%) was obtained using the response surface methodology (SRM), where the relevant response variables were simultaneously optimized according to the maximization of the desirability function (0.94).
CONFLICT OF INTEREST
The authors have declared no conflict of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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| jfpp17199-sup-0001-FigureS1.docxWord 2007 document , 984.6 KB |
Figure S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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