Background and objectives Kañiwa is a little‐known Andean native grain with excellent nutritional value. It contains no gluten and, therefore, has potential as a raw material for gluten‐free products. The aim of this study was to evaluate techno‐functional, thermo‐mechanical, and physicochemical properties of two kañiwa varieties (Cupi and Illpa Inia), in order to assess their potential as ingredients in gluten‐free bakery products. Findings The Illpa Inia variety presented superior thermo‐mechanical properties, such as greater mechanical resistance and stability, as well as less protein weakening and starch retrogradation, which were related to the quantity of its proteins, fiber content, and strong associations between lipid and starch. Conclusion Similarities in starch characteristics and differences in fiber, fat, and protein quality and quantity between kañiwa varieties were found. This resulted in higher resistance to withstand mechanical and thermal stress for the Illpa Inia variety. The small size of the starch granules in kañiwa contributed to further improvement in its resistance against mechanical and thermal stress. This variety of kañiwa represents a promising ingredient for the food industry. Significance and Novelty The physicochemical, techno‐functional, and thermo‐mechanical characterization of flours of two Peruvian kañiwa varieties provided new information on the suitability of kañiwa for use in gluten‐free baking. Kañiwa is an interesting and novel ingredient to be used in gluten‐free products, enhancing the nutritional value of these products.
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.
Quinoa, kañiwa, kiwicha and tarwi are ancient native crops from the Andes highlands of South America. Due to their remarkably high nutritional value, they offer major promise as ingredients in various food products. The aims of this study were to determine the nutritional value of certain varieties of quinoa, kañiwa, kiwicha and tarwi and to use these grains to develop novel, nutritious prototypes of products such as a malted beverage, extruded porridge, gluten-free bread and culinary dishes. The proximate, mineral and phenolic compound contents were evaluated in the Andean grains and final products. Two gluten-free breads were prepared, one made with quinoa and another made with kañiwa. An instant porridge prototype for child nutrition was developed. It had a protein content of 16% and it could, therefore, be considered to be a source of protein. The protein had a high in vitro digestibility (96.3%) and the chemical score was 0.92. The malted beverage prepared with quinoa and kiwicha had a protein content of 7.7%, which represents a value of 1.5 to 2 times more protein than dairy milk. The quinoa-amaranth beverage developed in this study is an excellent locally grown alternative to commercially available plant-based beverages usually made with soy, almond or oat, all of which are imported into Peru. Quinoa, kañiwa, kiwicha and tarwi are innovative, nutritious and tasty alternatives for restaurants seeking new ingredients for their recipes.
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