Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (<em>Chenopodium quinoa</em>) Pasankalla variety, kiwicha (<em>Amaranthus caudatus</em>) Centenario variety, kañiwa (<em>Cheop...
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MDPI AG
2020-08-01
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| Online Access: | https://www.mdpi.com/2504-3900/53/1/15 |
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| author | Ritva Repo-Carrasco-Valencia Julio Vidaurre-Ruiz Genny Isabel Luna-Mercado |
| author_facet | Ritva Repo-Carrasco-Valencia Julio Vidaurre-Ruiz Genny Isabel Luna-Mercado |
| author_sort | Ritva Repo-Carrasco-Valencia |
| collection | DOAJ |
| description | The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (<em>Chenopodium quinoa</em>) Pasankalla variety, kiwicha (<em>Amaranthus caudatus</em>) Centenario variety, kañiwa (<em>Cheopodium pallidicaule</em>) Illpa Inia variety and tarwi (<em>Lupinus mutabilis</em>) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients. |
| first_indexed | 2024-03-10T16:49:11Z |
| format | Article |
| id | doaj.art-da08991344dc4178a08b4b46f9a099c6 |
| institution | Directory Open Access Journal |
| issn | 2504-3900 |
| language | English |
| last_indexed | 2024-03-10T16:49:11Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Proceedings |
| spelling | doaj.art-da08991344dc4178a08b4b46f9a099c62023-11-20T11:23:41ZengMDPI AGProceedings2504-39002020-08-015311510.3390/proceedings2020053015Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and TarwiRitva Repo-Carrasco-Valencia0Julio Vidaurre-Ruiz1Genny Isabel Luna-Mercado2Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina UNALM, Avenida La Molina s/n, Lima 12, PeruCentro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina UNALM, Avenida La Molina s/n, Lima 12, PeruFacultad de Ciencias Agrarias, Escuela profesional de Ingeniería Agroindustrial, Universidad Nacional del Altiplano, Puno 21001, PeruThe aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (<em>Chenopodium quinoa</em>) Pasankalla variety, kiwicha (<em>Amaranthus caudatus</em>) Centenario variety, kañiwa (<em>Cheopodium pallidicaule</em>) Illpa Inia variety and tarwi (<em>Lupinus mutabilis</em>) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.https://www.mdpi.com/2504-3900/53/1/15quinoakiwichakañiwatarwigluten-free bread |
| spellingShingle | Ritva Repo-Carrasco-Valencia Julio Vidaurre-Ruiz Genny Isabel Luna-Mercado Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi Proceedings quinoa kiwicha kañiwa tarwi gluten-free bread |
| title | Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi |
| title_full | Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi |
| title_fullStr | Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi |
| title_full_unstemmed | Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi |
| title_short | Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi |
| title_sort | development of gluten free breads using andean native grains quinoa kaniwa kiwicha and tarwi |
| topic | quinoa kiwicha kañiwa tarwi gluten-free bread |
| url | https://www.mdpi.com/2504-3900/53/1/15 |
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