Elaboración de relleno de pie de maracuyá con el empleo de 10, 20, 30% de harina de quinua (Chenopodium quinoa), soya (Glycine Max) y chocho (Lupinus Mutabilis) como sustitutos parciales de la maicena

Abstract

The maracuya fruit pie filling was prepared by using 0, 10, 20, 30% quinoa flour (Chenopodium quinoa), soybeans (Glycine max) and chocho (Lupinus mutabilis) as a cornstarch replacement; bromatological, microbiological, and sensory analyses were performed on the finished products. In the moisture, there were no statistical differences between treatments in the filling with quinoa and soy flour in chocho flour, the treatment is statistically different, its percentage of moisture is higher. In ash content, fillings with quinoa, soy, and chocho, there were no statistical differences between treatments. In the content of protein filling with quinoa, soy, and chocho, statistical differences were observed as the increase in the amount of flour greater is the protein content. In fat content, the fillings with soy and chocho did not show statistical differences between treatments, and the maracuya fruit pie presents statistical differences, that is, a greater amount of flour, a higher fat content. The fiber count in quinoa and soybean fillings does not show statistical differences, contrary to the filling with chocho, where the greater the increase in flour, the more the final fiber content. The microbiological characteristics, CFU / g of E. Coli, Molds, and yeasts do not show statistical differences in any treatment of each filling, this indicates that the use of flour in the fillings does not modify the microbiological characteristics. In sensory acceptability, the increase in quinoa and soy flour in the fillings does not significantly affect, but in the filling based on the chocho flour, if statistical differences are observed; the best acceptability has the treatment without adding flour. With the exposed above, it is concluded that the addition of flours in the maracuya fruit pie filling, the sensory characteristics are maintained and the microbiological characteristics in the final product are not modified.