Efecto de hidrocoloides en textura de masa de maíz-quínoa como propuesta para mejoramiento de calidad proteica

Abstract

Corn tortillas are and have been a fundamental part of the diet of different cultures in America. In Mexico they are a basic part of the daily diet, of Mexicans (Figueroa 1994). That is why this product has great potential to be combined with quinoa, a pseudocereal grown in southern Latin America that is characterized by its high protein content. For this, texture analyzes were carried out on doughs with different percentages of quinoa (5%, 10% and 20% respectively) to which carboxymethyl cellulose (CMC) was added as a stabilizing agent. A texture profile analysis was carried out that included hardness, adhesiveness, cohesiveness, elasticity, chewiness and gumminess of the Corn-Quinoa dough, for which a Brookfield CT3 texture meter was used. Within the results obtained for the characteristics such as hardness, elasticity, gumminess and chewiness increased when adding CMC, this generates a favorable environment to add different amounts of quinoa, thus achieving organoleptic characteristics similar to those of a normal tortilla. It was concluded that the addition of Carboxymethyl cellulose increases the moisture retention of the dough and gives it greater strength to support other ingredients in its composition.