Elaboración de una formulación de pan tipo molde con elementos funcionales: microencapsulados de Sacha Inchi y subproducto de mango

Abstract

Abstract: The development of functional products requires a meticulous analysis of the interaction between the bioactive components and the food matrix in which they are included while it is estimated to achieve formulations with acceptable sensory characteristics to the consumer. The present research evaluated the effect of the inclusion of mango subproduct flour and the partial substitution of wheat flour for microencapsulated Sacha Inchi (MSI) on the physical, chemical and sensory characteristics of sliced bread. The statistical analysis (ANOVA) shows that the different proportions of MSI influence significantly the characteristica of the bread, with the concentration of 2.5% being the one that shows the best characteristics both at a technical instrumental level as well as the sensory perception of the consumer. The oxidative stability of the product was statistically unchanged, thus demonstrating the significant increase in antioxidant capacity by including these functional ingredients, with the 5% MSI formulation showing the most relevant % DPPH, around 97%.