Optimización de la formulación de tallarines libres de gluten enriquecidos con pulpa de zapallo deshidratada empleando el método de diseño de mezclas

Abstract

Resumen La pulpa de zapallo deshidratada (Cucurbita máxima) ha sido empleada para enriquecer pastas libres de gluten, debido a su alto contenido nutricional; sin embargo, no se han llevado a cabo estudios donde se logre identificar la mejor formulación a partir de diseños experimentales de optimización. Por lo tanto, el objetivo principal de este trabajo fue evaluar la calidad de los tallarines libres de gluten de cada uno tratamientos desarrollados y utilizar el diseño de mezclas simplex para la obtención de la formulación óptima. Para ello, además de pulpa de zapallo deshidratada dos materias primas fueron consideradas: harina de arroz y harina de maíz. Como variables de respuesta se contemplaron: análisis proximal (contenido de proteína, almidón, cenizas y fibra dietaria), esfuerzo a la fractura, calidad de cocción, color CIEL*a*b*, aceptación sensorial y la microestructura del tallarín seco. Se realizaron análisis de varianza ANOVA y se obtuvieron los modelos de regresión (lineal, cuadrático, cúbico especial y cúbico completo), los cuales se emplearon para explicar cada una de las variables de respuesta mencionadas, siendo las de mayor significancia y mayor R2 y R2 ajustados la adhesividad sensorial, masticabilidad sensorial y ganancia de peso. Finalmente, la formulación que presentó valores óptimos en dichas variables fue aquella con 0,10 g de pulpa de zapallo deshidratada/g harina; 0,3859 g de harina de arroz/g harina y 0,5141 g de harina de maíz/g harina (valores predichos).

Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

“…Bakery goods usually encompass the majority of products with pumpkin flour inclusion. Nevertheless, pumpkin flours have also been included in several yogurts, beverages, crackers, pasta and even meatballs (AlJahani and Cheikhousman, 2017; Atuonwu and Akobundu, 2010; Dabija et al , 2018a; Jukić et al , 2019; Konrade et al , 2018; López-Mejía and Morales Posada, 2020; Öztürk and Turhan, 2020; Tarek-Tilistyák et al , 2014). This represents an alternative utilization of pumpkin waste in the context of eco-consumption and green economy.…”

“…When fortifying products like pasta or meatballs with PPF and PSF, sensory acceptance tends to be the most challenging to preserve. Pasta and meatballs with PPF and/or PSK flour inclusion are an innovation in the market of gluten-free and low-fat products, respectively (López-Mejía and Morales Posada, 2020; Minarovičová et al , 2017; Mirhosseini et al , 2015; Öztürk and Turhan, 2020).…”

“…López-Mejía and Morales Posada (2020) developed pasta with 10%, 14%, 18%, 21% and 25% of PPF inclusion and compared them to pasta made from rice flour and corn flour in different proportions. PPF was the highest in protein (9.31%) and dietary fiber (30.51%) and the lowest in fat content (2.18%).…”

“…The biggest challenge in the making of PPF pasta was replacing the viscoelasticity of the gluten. The combination of PPF with rice and corn flour showed greater amounts of starch, higher viscoelasticity and an inversely proportional relationship between PPF and hardness (López-Mejía and Morales Posada, 2020). These were similar to the results of Minarovičová et al (2017) who formulated pasta with 5%, 7.5% and 10% PPF inclusion and determined that this flour had 8.2% of protein and 27.4% of dietary fiber.…”

“…Mirhosseini et al (2015), who analyzed an inclusion of 25% and 50% of PPF into pasta formulations, concluded that a higher pumpkin inclusion resulted in greater hardness, probably due to the lower fat and moisture content of these samples of pasta, and the natural polysaccharide gums present in PPF. When the moisture content is lower, there is greater strength in the dough, and when fat is present, there is a softening effect, providing lubrication and promoting easier breakage (López-Mejía and Morales Posada, 2020). Also, the samples of pasta with PPF had an increase in a* color, which correspond to the red tonality attributed to carotenoids present in PPF.…”