Evaluación de las Características Sensoriales de Pan sin Gluten a Base de Harina de Quinoa (Chenopodium Quinoa).

Abstract

The present study evaluated the sensory characteristics of gluten-free bread made from quinoa flour (Chenopodium quinoa), using four different treatments according to the proportions of fermented and cooked flour (35%, 50% y 35%, 25%). Treatment 1 consisted of 35% fermented flour and 35% cooked flour; Treatment 2 included 35% fermented flour and 25% cooked flour; Treatment 3 incorporated 50% fermented flour and 35% cooked flour; and Treatment 4 used 50% fermented flour and 25% cooked flour. Analyzes include characterization tests and a sensory analysis performed by a semi-trained panel of 12 panelists. The results demonstrated significant differences (p > 0.05) in attributes such as specific volume, hardness, cohesiveness, elasticity, chewiness and crumb between the treatments, of which the four treatment, of which the sensory analysis was carried out, was shown to be the best. The study concludes that the proportions of fermented and cooked flour directly influence the properties of quinoa-based gluten-free bread, highlighting the viability of this formulation for consumers with specific dietary requirements.