Efecto de la incorporación de aceite de sacha inchi (Plukenetia volubilid L.) en alimentos panificables

Abstract

Abstract:The purpose of this research study is to incorporate different proportions of pure Sacha Inchi (Plukenetia volubilis L.) oil and microencapsulated Sacha Inchi (Plukenetia volubilis L.) into bakery products such as artisan bread. Two types of oil incorporation methods were evaluated, as well as fatty acid composition using Gas Chromatography (FID), Mass Chromatography (MSD), and Sensory Analysis such as color, odor, flavor, and texture. Regarding the texture profile analysis, adhesiveness, chewiness, and elasticity were evaluated, but no significant differences were found. The most acceptable treatment according to the organoleptic evaluation of 20 semi-trained judges was T4 with 1% SI microencapsulation, and the one that presented the greatest significance to the judges was T6 with 5% SI microencapsulation with respect to flavor. Chemical analysis was carried out using GC-MS and GC-FID, which detected and quantified a total of five compounds, corresponding to approximately 40% by weight of the total oil. The main constituents of the oil in both additions were palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.