Efecto de las concentraciones de harinas de linaza (Linum usitatissimum), arroz (Oryza sativa) y avena (Avena sativa) en la aceptabilidad general y fisicoquímico del pan
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Date
2025
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La presente investigación aborda la problemática de las personas con enfermedad celíaca (EC), quienes requieren alternativas alimenticias sin gluten que combinen alta aceptabilidad general y valor nutricional. El objetivo general fue evaluar el efecto de diferentes concentraciones de harinas de linaza (Linum usitatissimum), arroz (Oryza sativa) y avena (Avena sativa) en la aceptabilidad general y fisicoquímico del pan, con el propósito de desarrollar un producto aceptable y saludable. El estudio utilizó dos diseños experimentales: Diseño de Mezclas y Diseño Compuesto Central Rotacional (DCCR), para optimizar las proporciones de las harinas. Las formulaciones fueron evaluadas mediante análisis de aceptabilidad general y fisicoquímicos. Se determinó que el tratamiento 8 (27.47 % avena, 34.43 % linaza y 35.10 % arroz) obtuvo una alta aceptabilidad general (9/10). Además, destacó por su contenido elevado de proteínas (12.37 %), carbohidratos (79.05 %) y fibra (7.76 %), así como por su baja humedad (3.58 %). En términos de textura, presentó menor dureza y masticabilidad, características favorables para ciertos consumidores. En conclusión, las harinas evaluadas, combinadas de manera adecuada, ofrecen una opción viable para la elaboración de pan sin gluten que satisface tanto las necesidades sensoriales como nutricionales. Este estudio representa un aporte significativo al desarrollo de productos sin gluten en mercados especializados, promoviendo alternativas innovadoras y accesibles para personas con EC y consumidores interesados en opciones alimenticias más saludables.
ABSTRACT The present research addresses the problem of people with celiac disease (CD), who require gluten-free food alternatives that combine high general acceptability and nutritional value. The general objective was to evaluate the effect of different concentrations of flaxseed (Linum usitatissimum), rice (Oryza sativa) and oat (Avena sativa) flours on the general and physicochemical acceptability of bread, with the purpose of developing an acceptable and healthy product. The study used two experimental designs: Mixture Design and Central Composite Rotational Design (CCRD), to optimize the proportions of the flours. The formulations were evaluated by general acceptability and physicochemical analyses. It was determined that treatment 8 (27.47 % oats, 34.43 % flaxseed and 35.10 % rice) obtained a high general acceptability (9/10). It also stood out for its high protein (12.37 %), carbohydrate (79.05 %) and fiber (7.76 %) content, as well as for its low moisture content (3.58 %). In terms of texture, it presented less hardness and chewiness, favorable characteristics for certain consumers. In conclusion, the flours evaluated, properly combined, offer a viable option for the production of gluten-free bread that satisfies both sensory and nutritional needs. This study represents a significant contribution to the development of gluten-free products in specialized markets, promoting innovative and accessible alternatives for people with CD and consumers interested in healthier food options.
ABSTRACT The present research addresses the problem of people with celiac disease (CD), who require gluten-free food alternatives that combine high general acceptability and nutritional value. The general objective was to evaluate the effect of different concentrations of flaxseed (Linum usitatissimum), rice (Oryza sativa) and oat (Avena sativa) flours on the general and physicochemical acceptability of bread, with the purpose of developing an acceptable and healthy product. The study used two experimental designs: Mixture Design and Central Composite Rotational Design (CCRD), to optimize the proportions of the flours. The formulations were evaluated by general acceptability and physicochemical analyses. It was determined that treatment 8 (27.47 % oats, 34.43 % flaxseed and 35.10 % rice) obtained a high general acceptability (9/10). It also stood out for its high protein (12.37 %), carbohydrate (79.05 %) and fiber (7.76 %) content, as well as for its low moisture content (3.58 %). In terms of texture, it presented less hardness and chewiness, favorable characteristics for certain consumers. In conclusion, the flours evaluated, properly combined, offer a viable option for the production of gluten-free bread that satisfies both sensory and nutritional needs. This study represents a significant contribution to the development of gluten-free products in specialized markets, promoting innovative and accessible alternatives for people with CD and consumers interested in healthier food options.
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Keywords
Arroz , Linaza, Avena, Pan, Fisicoquímico, Aceptabilidad general