Efecto de la sustitución parcial de harina de trigo por harina de haba y maca negra sobre las propiedades tecnológicas, fisicoquímicas y sensoriales del pan
Palabras clave:
harina de maca negra; harina de haba; calidad tecnológica; evaluación sensorialResumen
La incorporación de harinas alternativas en productos panificados constituye una estrategia para mejorar su valor nutricional y funcional. En este contexto, el presente estudio tuvo como objetivo evaluar el efecto de la sustitución parcial de harina de trigo por una mezcla de harina de maca negra (Lepidium meyenii Walp.) y harina de haba (Vicia faba L.) sobre las propiedades tecnológicas, fisicoquímicas y sensoriales del pan. Se empleó un diseño completamente aleatorizado con cuatro tratamientos (0, 5, 10 y 15 % de sustitución), cada uno elaborado por triplicado. Se determinaron el volumen específico mediante los métodos de desplazamiento de semillas, el color instrumental (L*, a* y b*) utilizando el sistema CIELab, el pH de la masa y los atributos sensoriales de aroma, sabor, textura, color y aceptación general. Los datos fueron analizados mediante análisis de varianza (ANOVA) y la prueba de Tukey (p < 0,05). Los resultados evidenciaron que la sustitución parcial modificó significativamente las propiedades tecnológicas y fisicoquímicas del pan. El tratamiento con 10 % de sustitución presentó el mayor volumen específico determinado por el método de desplazamiento de semillas (3,87 cm³/g), mientras que el incremento de las harinas alternativas redujo la luminosidad (L*) de 82,67 a 73,33 e incrementó las coordenadas cromáticas a* y b* de 0,43 a 6,93 y de 23,54 a 40,30, respectivamente (p < 0,05). Asimismo, el pH aumentó significativamente con el nivel de sustitución. En contraste, la evaluación sensorial no mostró diferencias significativas (p > 0,05) entre tratamientos para aroma, sabor, textura, color y aceptación general. Se concluye que la sustitución parcial de harina de trigo por harina de maca negra y harina de haba constituye una alternativa tecnológicamente viable para desarrollar panes con mayor potencial funcional, mejorando sus propiedades tecnológicas y fisicoquímicas sin comprometer su aceptabilidad sensorial.
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