Formulación y elaboración de pasta y polenta a base de harina de quinua (Chenopodium quinoa) y maíz (Zea mays)

Abstract

The main objective of this research study was to formulate and elaborate a food paste and polenta based on quinoa flour-H.Q (Chenopodium quinoa) and maize flour-H.M (Zea mays), for which three formulations were made with different percentages: F1 (60% H. Q, 40% H.M), F2 (70% H. Q, 30% H.M) and F3 (80% H. Q, 20% H.M), which were subjected to experimental design evaluation processes to determine which had the best performance. The parameters to be considered for the polenta included cooking method and cooking time, while for the evaluation of the pasta, cooking time, cooking losses, and cooking weight were considered. According to the analyses, the F1 formulation was found to have the best characteristics. The acceptability test of the products was carried out using the hedonic scale test, where 55% of the tasters found the F1 formulation to be acceptable. In addition, the physicochemical and bromatological analysis of the pasta obtained the following results: moisture 10,864%, ash 2,552%, fat 0,273%, fiber 5,885%, acidity 0,33%, and protein 12,98%; and the polenta had a moisture content of 71,770%, ash 2,262%, fat 0,247%, fiber 4,21% and protein 10,98%. The microbiological analysis for Salmonella, Staphylococcus aureus, coliforms and E. coli showed the absence of these microorganisms and in the case of molds and yeasts, and mesophilic aerobes did not show microbial growth outside the range established by the NTE INEN used for the products analyzed. It was concluded that pasta and polenta have a high nutritional value and are a healthy food option for people with specific dietary requirements. It is recommended to include the use of gluten-free flour to elaborate innovative products that help to satisfy the needs of consumers.