Use of Quinoa (Chenopodium quinoa Willdenow), Cañihua (Chenopodium pallidicaule Aellen) and Kiwicha (Amaranthus caudatus Linnaeus) in the preparation of panettone

Abstract

Regional products such as Andean fruits, seeds and grains are being used more frequently in the preparation of the product in different areas of the food industry due to their nutritional properties that are appreciated by consumers. This trend is not surprising also in the preparation paneton, the consumption of paneton is traditional in Peru at the end of the year festivities and even on the festivity for the independence of Peru. The elaboration of the paneton began with the reception of raw materials (wheat flour, quinoa and cañihua and inputs such as yeast sugar, raisins, candied fruits, kiwicha pop among others, then the mixing was carried out followed by the first and subsequent fermentation incorporation of inputs, mixed, divided and rounded continued with a new fermentation to finally bake the product, obtained the product proceeded to carry out the organoleptic analysis and weight control with the help of quality control charts. were obtained were encouraging in the acceptance of the product by consumers, in the production process the use of quinoa flour, cañihua flour and kiwicha does not alter the quality of the product, the production process of paneton made with quinoa flour, cañihua and kiwicha flour is under control having an LCS of 790.83 LC of 775.87 and LCI of 760.91 with respect to the weight of the product.