Utilización de diferentes porcentajes de harina de oca y su efecto en la calidad del espagueti.

Abstract

The objective was to use different levels of oca-root flour as a substitute for wheat flour in the preparation of spaghetti. A completely randomized CRD design with four repetitions was applied and the experimental unit size was 1kg. In the farinography simulator they showed highly significant differences; water absorption max 62.7% - min 62.18%, stability max 34.08 min - min 8.33 min, development time max 4.85 min - min 2.48 min. There were no significant differences in the weakening process. For Rheological Characterization, they presented highly significant differences in mass development with a max 1.14 Nm - min 1.07 Nm, Protein weakening max 0.54 Nm - 0.37 Nm, amylase activity max 1.53 Nm - 1.31 Nm, retrogradation of starch max 2.67 Nm - min 1.92 Nm with the exception of gelatinization of starch which did not present significant differences. It was concluded that through the sensory analysis, the most accepted product is the 10% oca-root flour and 90% of wheat flour which reports values of protein 18%, humidity 10%, ashes 0.7% in the physical-chemical analysis. The microbiological analysis determined the absence of molds and yeasts. The cost benefit was $ 1.94 US dollars. It is recommended to use the oca-root flour in other bakery and pastry products and to carry out studies on it since nutritionally it is very beneficial for health, in this way it would increase the use of this tuber, which is currently little used.