Bibliographic citations
Linares, L., (2020). Obtención de fideos sin gluten utilizando harinas de quinua (Chenopodium quinoa Willd.) y lupino (Lupinus spp) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4312
Linares, L., Obtención de fideos sin gluten utilizando harinas de quinua (Chenopodium quinoa Willd.) y lupino (Lupinus spp) []. PE: Universidad Nacional Agraria La Molina; 2020. https://hdl.handle.net/20.500.12996/4312
@phdthesis{sunedu/3286726,
title = "Obtención de fideos sin gluten utilizando harinas de quinua (Chenopodium quinoa Willd.) y lupino (Lupinus spp)",
author = "Linares García, Laura del Rosario",
publisher = "Universidad Nacional Agraria La Molina",
year = "2020"
}
Due to the increase in celiac disease and various food allergies, there is a need to develop products of high nutritional value, such as gluten-free and egg-free pasta based on quinoa, the objective of this research, for which it was first studied in the gluten-free pasta, the effect, of the incorporation of lupine flour (Lupinus albus), vegetable proteins (peas, potatoes and rice), and the oxidizing enzyme POx (pyranose-2-oxidase). Once a basic gluten-free and egg-free formulation was identified, the improving effect of the addition of chia and pea protein was investigated, there by obtaining the best formulation maximizing pasta firmness, which was improved by replacing chia by partially defatted chia, to finally replace in that formulation the Lupinus albus with an Andean grain, such as Lupinus mutabilis. The results showed that extruded quinoa flour and potato starch decreased firmness and cooking quality in pasta. The addition of L. albus flour at concentrations of at least 12 percent improved the firmness of the pasta. Of the three protein isolates studied, pea protein was superior to potato and rice protein, and the addition of the oxidizing enzyme POx improved the firmness of the pasta. Ground chia seeds significantly improved the firmness of the paste with respect to whole chia seeds, guar gum, locust bean gum and tara gum. The best pasta formulation was obtained by maximizing firmness: 70 percent quinoa, 30 percent L. albus, 4 percent pea protein and 5 percent ground chia seeds. By replacing the latter with chia by partially defatted chia, the firmness of the pasta made based on quinoa and L albus was significantly improved. Finally, the replacement of L. albus with L. mutabilis (Andean grain) was possible and the gluten-free and egg-free pasta obtained from Andean grains: quinoa and Lupinus mutabilis (tarwi) can be considered of satisfactory quality and high nutritional value, due to its high protein content and good source of dietary fiber, making it a good alternative for human consumption
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