Resumo

RODRIGUEZ, Gilbert et al. Bread leaf enriched with extruded cake from sacha inchi (Plukenetia volubilis L.): Chemistry, rheology, texture and acceptability. Scientia Agropecuaria [online]. 2018, vol.9, n.2, pp.199-208. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2018.02.04.

The partial substitution of wheat flour for extruded cake of sacha inchi (SI) in six different levels for the elaboration of bread leaf was studied. Mainly evaluating the chemical composition, rheological properties, fatty acid profile, crumb texture, color and sensory evaluation. It has been determined that the incorporation of extruded cake of SI in the formulations significantly increased (p < 0.05) levels of ash, fiber, fat and protein, also decreased the carbohydrate content. The best rheological properties of farinography, amylography and extensography were obtained with the incorporation of 6.3% of SI extruded cake (p < 0.05), which highlights a retention of 3.33% of α-linolenic acid (ω-3), texture increase (61.39 mJ) and darkening in the crumb (L* = 73.13, C* = 16.35, h° = 86.70). Finally, the sensory evaluation reveals that there is no significant difference between the control and the incorporation of 6.3% of extruded cake of SI in the mold loaves for the attributes of color, appearance, aroma, flavor and texture (p < 0.05).

Palavras-chave : bread; extruded sacha inchi cake; physico-chemical composition; sensory attributes; rheological properties.

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