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Gluten-free cookies made with white carrot (Arracacia xanthorrhiza Bancr) and rice (Oryza sativa) flour
Galletas sin gluten elaboradas con zanahoria blanca (Arracacia xanthorrhiza Bancr) y arroz (Oryza sativa)
DOI:
https://doi.org/10.15446/rfnam.v78n3.115838Keywords:
Gluten-free diet, Food safety, Nutritional value, Rice-based products, Sensory analysis, White carrot (en)Dieta sin gluten, Seguridad alimentaria, Valor nutricional, Productos a base de arroz, Análisis sensorial, Zanahoria blanca (es)
White carrot (Arracacia xanthorrhiza Bancr) flour is a rich source of nutrients, dietary fiber, and antioxidants such as polyphenols, while rice (Oryza sativa) flour is valued for its flavor and emulsifying properties. This study aimed to develop gluten-free cookies by combining white carrot flour and rice flour. A completely randomized design with a factorial arrangement A×B was used, where factor A was the flour ratio and factor B was the dough resting time, resulting in six treatments with three replicates (18 experimental units). Physicochemical, sensory, and microbiological analyses were conducted. Statistical differences were determined using the Tukey test (P<0.05) with InfoStat software. The results of the physicochemical analysis showed that treatment T1 (90% carrot flour/10% rice flour + 10 min rest) had the highest values of protein (5.39%), fat (20.01%), and fiber (18.66%). In sensory evaluation, T1 also obtained the highest scores for odor (4.4), flavor (4.2), and texture (4.0). Microbiological results confirmed that counts for molds, yeasts, and mesophilic aerobic bacteria were below the permissible limits established by INEN 1529-10 and NTE INEN 1529-5 standards. In conclusion, the proportion of white carrot and rice flour significantly influenced the physicochemical and sensory qualities of the gluten-free cookies, demonstrating the potential of these ingredients in functional food formulations.
La harina de zanahoria blanca (Arracacia xanthorrhiza) es una fuente rica en nutrientes, fibra dietética y compuestos antioxidantes como los polifenoles, mientras que la harina de arroz (Oryza sativa) se caracteriza por su sabor y capacidad emulsionante. El objetivo de este estudio fue elaborar galletas libres de gluten a partir de la combinación de harina de zanahoria blanca y harina de arroz. Se utilizó un diseño completamente al azar con un arreglo factorial A×B, donde el factor A fue la proporción de harinas y el factor B el tiempo de reposo de la masa, obteniendo seis tratamientos con tres repeticiones (18 unidades experimentales). Se realizaron análisis fisicoquímicos, sensoriales y microbiológicos. Las diferencias estadísticas se evaluaron mediante la prueba de Tukey (P<0,05) utilizando el software InfoStat. Los resultados del análisis fisicoquímico indicaron que el tratamiento T1 (90% harina de zanahoria/10% harina de arroz + 10 min de reposo) presentó los mayores valores de proteína (5,39%), grasa (20,01%) y fibra (18,66%). En la evaluación sensorial, T1 también destacó con puntajes más altos en olor (4,4), sabor (4,2) y textura (4,0). El análisis microbiológico mostró que los conteos de mohos, levaduras y aerobios mesófilos estuvieron por debajo de los límites permitidos según las normas INEN 1529-10 y NTE INEN 1529-5. En conclusión, la proporción de harinas influyó significativamente en las características fisicoquímicas y sensoriales de las galletas, demostrando el potencial de estos ingredientes en formulaciones de alimentos funcionales.
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