Elaboración de pasta alimenticia con incorporación parcial de harina de quinua.

Abstract

The objective of this research was to prepare a food paste with quinoa flour as part of it. Physical-chemical and microbiological analyses of the four treatments and the control were carried out. This paste was processed in the Food Processing laboratory and its analysis in the Laboratory of Bromatology, Toxicology and Animal Nutrition and in the Laboratory of Food Microbiology of the Faculty of Animal Sciences at ESPOCH. Four treatments with different quinoa flour substitutions with 10, 20, 30 and 40% and a control treatment (100% wheat semolina) were analyzed. Statistical tests were applied using the analysis of variance (ADEVA) and the separation of means using the Tukey statistical test at 5%. For the sensory analysis, two sensory tests were carried out: a descriptive test with semi-trained panelists and an affective sensory analysis of product acceptance with untrained panelists. When comparing the results with the Ecuadorian Technical Standard NTE INEN 1375 for pasta, the physical-chemical and microbiological analyses comply with the parameters established by the standard. It is concluded that the treatment with 10% quinoa flour showed the highest scores of similarities to the control treatment. The cost benefit was $1.20. The use of quinoa flour in the elaboration of products is recommended since it is a rich source of protein and fiber.