Español

Introduction: The brownie is a small chocolate cake that can be eaten for breakfast, as a snack or dessert. Replacing wheat flour with other types of flour, such as quinoa, improves the nutritional value of products, since the broad spectrum of flavonoids and phenolic acids makes quinoa a potential functional food by providing health benefits. Objective: Develop brownies using quinoa flour to replace wheat flour to have a food alternative. Methodology: A quantitative study was carried out, with an experimental design following the linear model: Yij = μ + ti + εij. Four treatments were provided, whose factors were the amounts of quinoa and wheat flour that were replaced in the product. Results: The ANOVA analysis performed on the fat, protein and fiber variables, resulted in statistically significant differences (p value p < 0.001) between the treatments. Treatment 3, made with 100% quinoa flour, offered the best results in the comparison of flavor profiles and the hedonic scale applied to a total of 100 consumers, obtaining good acceptance. Conclusion: Brownies were designed using quinoa flour to replace wheat flour, as a food alternative, obtaining good acceptance by consumers, with a higher protein intake and lower caloric intake than the commercial brownie.

• Main Author: Gómez Gordillo, Alejandra Maribel (author)
• Other Authors: Miniet Castillo, Adriana Edith (author), Anaya González, Jorge Luis (author), Arcos Montenegro, Mishelle Estefanía (author), Morán Prado, Kely Mariuxi (author)
• Format: article
• Language: spa
• Published: 2022
• Online Access: http://revistas.espoch.edu.ec/index.php/cssn/article/view/666