Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour

Abstract

This research aimed to elaborate a panettone with wheat flour and quinoa flour. Using the response surface methodology (RSM), the effect of quinoa flour (10% and 30%), powder gluten (2% and 4.8%), lecithin (0.2% and 0.5%), and water (35% and 50%) was studied through the application of a factorial design 24 that allowed to identify that lecithin was a non-significant factor (p > 0.05). A central composite rotational design (CCRD) was used to get polynomial models of second order, for the variable responses: specific volume, toughness, cohesiveness, and gumminess, which were simultaneously optimized, based on the maximization of desirability functions (0.94). The optimal formulation contained 26.23% quinoa flour, 4.8% gluten, and 50% water and stood out for its low-fat content: 7.6%. With the optimized formulation, it is possible to produce panettones with a significant percentage of quinoa flour. Thus, this formulation becomes an alternative for the elaboration of low-fat and nutritious products. Novelty impact statement An optimal formulation of panettone with a lower fat content (7.6%) was obtained using the response surface methodology (SRM), where the relevant response variables were simultaneously optimized according to the maximization of the desirability function (0.94).