Elaboración de una goma comestible mediante sustitución parcial de harina de trigo (Triticum Aestivum) por harina de mashua (Tropaeolum Tuberosum).

Abstract

The present research work was to industrialize the mashua for the elaboration of edible gummies by partial substitution of mashua and wheat flour with levels of 0%, 25%, 50%, and 75% of mashua flour. Experimental measurements were carried out using a completely randomized design (CRD) of 4 treatments and four replicates. The physical-chemical analysis of the product was carried out using the Ecuadorian technical standard NTE INEN 2217: 2012. The rheological properties of the mashua and wheat flour were characterized using MIXOLAB STANDARD, i.e., physicochemical characteristics such as moisture, sucrose, and fiber, microbiological analyses such as molds and yeasts, and finally, the cost-benefit analysis. The experimental results were subjected to Analysis of Variance (ADEVA) and separation of means by Tukey (P<0.05). In the physicochemical parameters, highly significant differences (P<0.01) were found in sucrose and fiber, while statistical differences (P<0.05) were found in moisture. The treatment with 75% mashua flour was the one that obtained the best characteristics since it fulfills the standard for the elaboration of edible gummies (INEN 2217:2012). In the microbiological analysis, all samples were within the lower range of 101 CFU / g the established requirements. The amount of fiber in the edible gummies was 0.7 due to the content of mashua flour. As for the sensory analysis, the treatment that used 0% and 75% mashua flour had greater consumer acceptance because it presented better organoleptic characteristics. Therefore, it is recommended to use 75% mashua flour percentages in elaborating edible gummies since it presents the best physicochemical parameters (fiber, moisture, and sucrose) and great sensory acceptance.