Abstract

VILLARROEL, Mario; REYES, Carla; HAZBUN, Julia  and  KARMELIC, Julia. Optimización de una formulación de queques (cakes) con características funcionales a partir de almidones resistentes, Sphagnum magellanicum y harina desgrasada de avellana (Gevuina avellana Mol). ALAN [online]. 2007, vol.57, n.1, pp.56-63. ISSN 0004-0622.

Optimization of a cake formulation with functional characteristics using resistant starch, Sphagnum magellanicum moss and deffated hazel nut flour (Gevuina avellana, Mol). Resistant starch (RS) Hi Maize 260, Sphagnum magellanicum Moss (SM) both natural resources rich in total dietary fiber, and defatted hazel nut flour (DHN) as protein resource were used in the development of a pastry product (queque) with functional characteristics. Taguchi methodology was utilized in the optimization process using the orthogonal array L₉3⁴ with four control factors: RS, SM. DHN and Master Gluten 4000 (MG), 3 factor levels and 9 experimental trials. The best result of Sensory Quality (SQ) and signal to noise ratio (S/N) was obtained combining the minor levels of the independent variables. Main effect (average effects of factor) analysis and anova analysis showed that SM and DHN were the control factors with a significant influence (p<0.05) on the CS with a relative contribution of 83%. It is important to emphasize the total dietary fiber (8.7%) and protein (7.2%) values, the formers due to the presence of RS and SM. Shelf life study showed that the sensory characteristics flavour, appearance and texture were not affected when samples were stored at refrigerated temperatures but not at 20ºC, specifically flavour always kept a good preference during the whole period of time. Samples of optimized cakes showed very good results when they were submitted to hedonic test with 100% of favorable consumer’s opinions.

Keywords : Fiber,; resistant starch; optimization; Taguchi; sensory quality.