The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG-0.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G′>G″) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.

El objetivo de la investigación fue determinar el contenido de compuestos fenólicos totales (CFT), flavonoides (F), pigmentos betalámicos (PB) y capacidad antioxidante de granos de quinua (Chenopodium quinoa W.), después del proceso de lavado, secado y cocción. Se evaluaron dos variedades de quinua (Pasankalla y Negra Collana), las cuales fueron proporcionadas por la Dirección Regional de Agricultura de Cajamarca, Perú. El contenido inicial de CFT, F y PB fue mayor en la variedad Negra Collana que en la variedad Pasankalla y el comportamiento fue similar después de todas las etapas de procesamiento, con excepción de la capacidad antioxidante, la cual se incrementó después del proceso de secado y cocción. Los PB de las dos variedades de quinuas en estudio se degradaron y difundieron en el agua de acción siguiendo una cinética de primer orden. Aunque hubo pérdidas significativas de CFT, F y PB (p<0,05) después del proceso de cocción, las dos variedades de quinuas siguen siendo excelentes fuentes funcionales por su elevada capacidad antioxidante.

BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa (Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in vegan gluten‐free muffin formulations. In this study, the proximal composition and techno‐functional properties of tarwi and kañiwa flours, and the technological quality of batters and muffins (potato starch‐based) formulated with 50% of these flours were evaluated. RESULTS Andean flours have high protein, fiber, and fat content, and display high water and oil absorption. In premixes formulated with potato starch and Andean flours, a reduction in paste viscosity was observed due to starch dilution and lower water availability. Depending on their ability to interact with water, the batters formulated with these flours had a higher consistency. Confocal laser scanning micrographs showed that batters with Andean flours presented a complex matrix with dispersed starch granules surrounded by proteins and fiber fragments. Muffins made with Andean flours had a slightly lower specific volume than the control, but crumb hardness was not modified by tarwi flour (50%) and a mixture of tarwi (25%) and kañiwa (25%) flours. The intrinsic color of these flours modified crumb color, and their reducing sugar content also favored Maillard reactions in the crust. These color changes are desirable in gluten‐free products because such products are frequently pale due to their high starch content. CONCLUSIONS This study showed that tarwi and kañiwa flours are suitable for developing vegan, gluten‐free muffins of good technological quality and improved nutritional profile, adding value to these underutilized ancestral flours. © 2022 Society of Chemical Industry.

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The objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads.