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Archivos Latinoamericanos de Nutrición
versión impresa ISSN 0004-0622versión On-line ISSN 2309-5806
Resumen
CRUZ ESCOBEDO, Antis Jesús; VILLAJULCA-CARRION, Johana Ybet y GUILLEN-SANCHEZ, Jhoseline Stayce. Soda-type crackers with partial replacement of wheat flour with nixtamalized corn and chickpea flour. Arch Latinoam Nutr [online]. 2024, vol.74, n.1, pp.1-9. Epub 12-Jun-2024. ISSN 0004-0622. https://doi.org/10.37527/2024.74.1.001.
In Peru, 90% of wheat is imported and its high international price ($390 per TN) implies the need to find substitutes mainly in baking products that are mostly formulated with wheat. Flours from chickpeas and yellow corn can be shown as potential alternatives and contribute to improving the nutritional and sensory value of the food.
Objective:
Develop and nutritionally and sensorially evaluate a soda cracker partially substituting wheat flour (HT) with nixtamalized yellow corn flour (Zea mays) (HMN) and chickpea (Cicer arietinum) (HG).
Material and methods:
Three formulations were made, F1: 70% HT, 20% HMN and 10% HG, F2: 70% HT, 10% HMN and 20% HG and F3: 50% HT, 20% HMN and 30% HG, the control samplecontained 100% wheat flour. Protein, fat and carbohydrate content were determined by proximal analysis, as well as flavor and texture were determined in sensory analysis.
Results:
F3 presented a higher content of proteins (11.88%), fat (3.70%), and carbohydrates (71.08%), while F2 was perceived by the panelists as having a moderately salty flavor and crunchy texture.
Conclusions:
It is concluded that a substitution of more than 50% of wheat flour by leguminous flour allows obtaining crackers with high protein content and a texture similar to a commercial soda cracker.
Palabras clave : Nixtamalized Corn; Chickpea; legume; cereal; cracker..
