Bread leaf enriched with extruded cake from sacha inchi (Plukenetia volubilis L.): Chemistry, rheology, texture and acceptability

Abstract

ResumenSe estudió la sustitución parcial de harina de trigo por torta extruida de sacha inchi (SI) en seis diferentes niveles para la elaboración de pan de molde. Evaluándose principalmente la composición química, propiedades reológicas, perfil de ácidos grasos, textura de la miga, color y evaluación sensorial. Se ha determinado que la incorporación de la torta extruida de SI en las formulaciones incrementó significativamente (p < 0,05) los niveles de cenizas, fibra, grasas y proteínas, asimismo disminuyó el contenido de carbohidratos. Las mejores propiedades reologicas de farinografía, amilografía y extensografía fueron obtenidas con la incorporación de 6,3 % de torta extruida de SI (p < 0,05), donde se destaca una retención de 3,33 % de ácido α-linolénico (ω-3), aumento de textura (61,39 mJ) y obscurecimiento en la miga (L* = 73,13, C* = 16,35, h° = 86,70). Finalmente, la evaluación sensorial revela que no existe diferencia significativa entre el control y la incorporación de 6,3% de torta extruida de SI en los panes de molde para los atributos de color, apariencia, aroma, sabor y textura (p < 0,05).Palabras clave: pan; torta extruida de sacha inchi; composición química; atributos sensoriales; propiedades reológicas. AbstractThe partial substitution of wheat flour for extruded cake of sacha inchi (SI) in six different levels for the elaboration of bread leaf was studied. Mainly evaluating the chemical composition, rheological properties, fatty acid profile, crumb texture, color and sensory evaluation. It has been determined that the incorporation of extruded cake of SI in the formulations significantly increased (p < 0.05) levels of ash, fiber, fat and protein, also decreased the carbohydrate content. The best rheological properties of farinography, amylography and extensography were obtained with the incorporation of 6.3% of SI extruded cake (p < 0.05), which highlights a retention of 3.33% of α-linolenic acid (ω-3), texture increase (61.39 mJ) and darkening in the crumb (L* = 73.13, C* = 16.35, h° = 86.70). Finally, the sensory evaluation reveals that there is no significant difference between the control and the incorporation of 6.3% of extruded cake of SI in the mold loaves for the attributes of color, appearance, aroma, flavor and texture (p < 0.05).

Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity

“…The best rheological properties of farinography, amylography and extensography were obtained with the addition of SIOPC at 6.3%, reaching concentrations of protein, fiber, and α-linolenic acid of 10.3, 3.8 and 3.3%, respectively. Moreover, the sensory attributes of color, appearance, aroma, flavor, and texture of breads elaborated with this formulation were similar to those of the control samples [10] . Addition of SIOPC at higher levels (up to 25%) negatively affects the technological properties of the flour blends, batters, and breads, such as water absorption, extensibility, and texture.…”

“…The SIOPC contains important amounts of bioactive compounds, such as proteins, carbohydrates, minerals, and lipids, whose concentration varies, in addition to the intrinsic composition of the kernels, with the oil extraction' process efficiency. The SIOPC has been generally used in animal feeding [9] , as functional ingredient of various food products [10] , and as nonconventional source of proteins, protein isolates and hydrolysates [11] .…”

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

“…In Table 4, the texture analysis was represented by chewiness (mJ) and in all the formulations there were no significant differences (p<0.05) between them nor with respect to the control, which would indicate that the addition of flour of quinoa, cañihua and chia seeds in the added proportions do not increase the hardness of the crumb in a notorious way, so it can be stated that the energy for the loaves to disintegrate is not far from the control bread [20]. Generally, the addition of flours such as chestnut, flaxseed, sacha inchi increases the hardness of the crumb in bread formulations [29,30]. The addition of up to 20% of cañihua flour in wheat flour allows to maintain good properties with respect to texture and nutritional [31].…”

“…Švec et al [44] studied the amylographic properties of wheat flour, quinoa, cañihua, mixture between quinoa / wheat flour and cañihua / wheat flour in proportions of 10/90 and 20/80, determining that the maximum gelatinization temperature was found between 88 -94 ° C for all the samples. Rodriguez et al [30] found significant differences with respect to the maximum gelatinisation for wheat flour (1249 AU) with different levels of substitution of extruded sacha inchi cake (630 -986 AU). Recent studies indicate that one way to improve the rheological properties of breads based on wheat flour substituted with other protein sources such as lentil flour depends on the granulometry, since a coarse fraction can provide higher yields compared to unfractionated flour or to flours with finer fractions [9].…”

“…The results show that for the water absorption parameter (ABS) the substitutions (62.93 -65.5 BU, Brabender Units) presented significant differences (p<0.05) with respect to the control (25.5 BU), the presence of proteins especially quinoa and cañihua could compete for the absorption of available water in the masses [39]. Flours that exhibit ABS values of less than 55% are not recommended for baking since it does not allow the development of essential phenomena to obtain quality products [30].…”