Calidad nutricional, sensorial y evaluación biológica de panes convencionales y libres de gluten.

Introduction: Currently, gluten-free products available in the market have a low nutritional quality, which can be improved with the inclusion of Andean grains. Quinoa flour is an excellent source of high quality vegetable protein and has important nutritional health benefits. Objective: To evaluate the physicochemical and sensory characteristics of gluten-free and conventional breads packaged in a coextruded Polyamide and Polyethylene (COEX PA-PE) material during storage, as well as the biological value in rats. Materials and methods: Breads were made with quinoa flour (HQ), potato starch (AP) and wheat flour (HT). Proximal composition, alveolar area and structure, specific volume, total polyphenols (TFP), total dietary fiber (TDF) and biological evaluation were analyzed. Bread slices were packed in COEX PA-PE and stored at 25 ºC and 80% RH, where they were evaluated for seven days for firmness (N), moisture, aw, sensory analysis, crumb color and crust. Results and discussions: Gluten-free breads showed a high content of FDT (18.49%), PFT (118.46 mg AGE/100g), VB (84.86%), DA (91.85%), BN (0.74), NPR (3.25), PER (2.81). As well as the specific volume (1.77cm3/g), area and alveolar structure (4.37 mm2 and 85.67 number of alveoli/cm2). When comparing breads with and without gluten, significant differences were found (p<0.05) in favor of PLGQ in FC content, CZ, FDT, PFT, area and biological parameters. Firmness was higher (3.47N) in PLGQ versus gluten breads (3.18N). Finally, the sensory score of PSHQs remained above 5 until the end of the evaluation. Conclusions: The consumption of gluten-free breads from quinoa is recommended, due to its positive effect on nutritional, sensory quality and its positive impact on health.