Citas bibligráficas
Yurivilca, R., (2023). Desarrollo de muffins libres de gluten fortificados con hierro a base de kañiwa (Chenopodium pallidicaule) y tarwi (Lupinus mutabilis) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5906
Yurivilca, R., Desarrollo de muffins libres de gluten fortificados con hierro a base de kañiwa (Chenopodium pallidicaule) y tarwi (Lupinus mutabilis) []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/5906
@misc{renati/499423,
title = "Desarrollo de muffins libres de gluten fortificados con hierro a base de kañiwa (Chenopodium pallidicaule) y tarwi (Lupinus mutabilis)",
author = "Yurivilca Vargas, Robert Junior",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
The objective of this research was to develop a gluten-free muffin fortified with iron using potato starch, tarwi flour, and kañiwa flour, by evaluating the effect of Andean grain flours and the form of iron fortification on the technological quality of the muffins. To determine the best muffin formulation with the optimal rheological and textural characteristics, a completely randomized experimental design (CRD) was employed, with the following treatments: Control (100% potato starch), T50 (50% potato starch and 50% tarwi flour), K50 (50% potato starch and 50% kañiwa flour), and K25 - T25 (50% potato starch, 25% tarwi flour, and 25% kañiwa flour). Fortification with non-microencapsulated ferrous sulfate significantly decreased the paste properties of the control and T50 premixes, which aligns with the textural properties of the batter, where the addition of ferrous sulfate as a salt reduced its firmness and consistency. The gluten-free muffins developed with Andean grain flours showed elevated nutritional values in terms of protein, dietary fiber, and minerals compared to the muffins reported in the literature and the control muffin made solely with potato starch. Fortification with non-microencapsulated or microencapsulated ferrous sulfate significantly increased the iron levels in the muffins. The formulation of the K25-T25 muffin exhibited attractive physical and baking quality characteristics and could be considered for future research aiming to improve the formulation and develop new products.
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