Evaluación del Potencial Nutritivo y Nutracéutico de Donas Elaboradas con una Mezcla de Harina de Quinua ( Chenopodium quinoa Willd ) y Harina de Trigo (Triticum vulgare)

Abstract

The nutritional and nutraceutical potential of donuts (bread with topping) made with quinoa flour versus one made with quinoa flour (control) was determined as an incentive for consumption. The experimental method was used, applying different techniques such as: physical and microbiological determinations, bromatological composition, and sensory evaluation. Doughnuts were made with quinoa and wheat flour in a 40:60, 30:70 and 20:80 ratio, respectively, observing that the 30:70 ratio sample obtained greater acceptance. Subsequently, nutritional and nutraceutical evaluation of the control doughnut (wheat flour) and the 30:70 ratio sample (quinoa:wheat) was carried out, obtaining in the 30:70 ratio (quinoa:wheat) higher nutritional components: 11.56% protein, 16.03% moisture, 2.9% ash, 2.36% fiber, 28.73% ethereal extract, 38.4% non-nitrogenous free extract and nutraceuticals: 77.8 mg/100g Calcium and 3.8 mg/100g Zinc. In the microbiological analysis it was observed that during the preparation process, microbial growth is limited or annulled, and the stability analysis shows that it remains unalterable for 14 days during which it can be consumed. It was determined that the donut with 30% quinoa content has greater nutritional and nutraceutical value than one made only with wheat flour, so it is recommended to quantify other parameters such as phytoestrogens, in order to have more information about the product. The nutritional and nutraceutical potential of donuts (bread with topping) made with quinoa flour versus one made with quinoa flour (control) was determined as an incentive for its consumption. The experimental method was used, applying different techniques such as: physical and microbiological determinations, bromatological composition, and sensory evaluation. Doughnuts were prepared with quinoa and wheat flour in a 40:60, 30:70 and 20:80 ratio, respectively, observing that ...