Elaboración de galletas laminadas incorporando harina de quinua en la formulación básica.

Abstract

The objective of this research was to elaborate laminated cookies with the incorporation of quinoa flour in the basic formulation (10%, 20%, and 30%), obtaining three treatments and a control (100% wheat flour). The first stage involved elaborating the treatments and sensory analysis of acceptability with a seven-point hedonic scale, with the participation of 50 untrained judges. As a result, the treatment with the highest acceptability in all the parameters evaluated was the one using 20% quinoa flour and 80% wheat flour, scoring 6 out of 7 points. In the next stage, the treatments were subjected to proximate (moisture, ash, protein, fat, and fiber), physical (Aw), and microbiological (mesophilic aerobes, molds/yeasts, and total coliforms) analysis. According to the results, the treatment with the highest nutritional value was 30% quinoa flour, and the microbiological analyses were within the range established in the NTE INEN 2085 standard. This study determined that the optimal inclusion of quinoa flour to achieve the parameters acceptable to consumers is 20%, with a price of $3.42 per kilogram and a benefit/cost of 1.25. It is recommended to investigate and discover products with greater inclusion of quinoa flour and raw materials with high nutritional values, adding additives if necessary.