Abstract

HUAYHUA, Lissete Lourdes Aguirre; ARECHE, Franklin Ore; YAPIAS, Rafael Julian Malpartida  and  RODRIGUEZ, Alfonso Ruiz. Pasta formulation for celiacs with pregelatinized flour of Chenopodium quinoa Willd and Oryza sativa. Rev. Inv. Cs. Agro. y Vet. [online]. 2022, vol.6, n.16, pp.20-32.  Epub Mar 30, 2022. ISSN 2664-0902.  https://doi.org/10.33996/revistaalfa.v6i16.147.

The objective of the study was to obtain the acceptable formulation, perform proximal chemical, microbiological and rheological analysis of the pasta made from pregelatinized quinoa flour (Chenopodium quinoa Will) and rice (Oryza sativa). For the formulation, pregelatinized quinoa and rice flour was used, for which 3 formulations were made: Q / A1 (50:50), Q / A2 (60:40) and Q / A3 (70:30), in each formulation 40% of water was added at the rate of the weight of the flours; The sensory evaluation was carried out with a trained panel of 20 panelists, an assessment test from 1 to 5 was executed, resulting in the formulation Q / A2 (60:40) with greater acceptability, in which the proximal chemical and microbiological characteristics were determined. The proximal chemical analysis showed the following results: carbohydrates 74.8%, total energy 350.9%, humidity 11.9%, proteins 10.9%, total ash 1.5%, fat 0.9%, and acidity 0, 08%; in the microbiological analysis of the accepted paste, the following was obtained: viable mesophilic aerobes 74.8 CFU / g, total coliforms 350.9 MPN / g, these results are within the permissible limit, which indicates that it is suitable for consumption human, according to the NTS N ° 071-MINSA / DIGESA-V.01. In conclusion, the nutritional property of pregelatinized quinoa and rice flour pasta is similar to that of commercial pasta, while the fat content is lower in relation to commercial pasta.

Keywords : Celiac; Paste; Acceptability; Chenopodium quinoa Willd; Oryza sativa.

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