Desarrollo de formulaciones de masa para pizza con la inclusión de harina de quinua y diferentes aglutinantes.

Abstract

The objective of the research was to develop a pizza dough with the inclusion of quinoa flour at 20, 40 and 60% with the enzyme transglutaminase, xanthan gum and guar gum. A design with factorial arrangement was applied, obtaining a total of nine treatments and a control being 100% wheat flour without binder. In the first stage, the two best treatments were determined according to their sensory characteristics, and a flash profile and ranking test was applied. Eight semi-trained panelists participated, who determined the relevant sensory descriptors, then ranked the treatments according to the intensity of each descriptor. The data obtained were subjected to an analysis of variance and Duncan's test, determining that the best treatments were T1 with 20% quinoa flour and transglutaminase enzyme and T2 with 20% quinoa flour and xanthan gum. In the next stage, these two treatments were subjected to proximate analysis of moisture, protein, fat, ash, fiber and carbohydrates, physical analysis of aw, pH, thickness and color, microbiological analysis of molds/yeasts and mesophilic aerobes, and a sensory analysis of acceptability with a seven-point hedonic scale. The result of this stage indicated that the most acceptable treatment was T2, whose macronutrient values averaged 14.49% protein, 8.59% fat and 4.05% fiber. Based on the present study, the optimal and viable flour mixture was established, achieving a texture and appearance acceptable to consumers, with a production price of $2.13 cents per kg of pizza base. It was possible to obtain a high percentage of quinoa flour inclusion compared to other publications. The promotion of products made with ingredients of high nutritional value and national production is recommended.