Elaboración de harina fortificada de amaranto y cáscara de cacao CCN-51 y nacional para el desarrollo de galletas sin gluten.

Abstract

This research aimed to develop a fortified flour from amaranth flour and cocoa husk flour (of the CCN-51 and Nacional varieties) for the production of gluten-free cookies with an improved nutritional profile. An experimental design was used with incorporation ranges of 10%–15% for CCN-51 cocoa husk, 5%–10% for the Nacional variety, and 12%–17% for amaranth flour. Optimization was performed using statistical convenience sampling, prioritizing the maximization of protein, ash, fiber, and pH content, and the reduction of carbohydrates and ether extract. Treatment 10 was identified as the optimal formulation. In the proximate analysis of the raw materials, amaranth showed the highest protein content (12.39%–14.86%), while cocoa husk registered a high fiber content (24.68%–30.59%). It was determined that the 24-hour drying process was inadequate due to the presence of mold, yeast, and Salmonella. In contrast, after 48 hours, no microbiological contamination was detected, and the average moisture content was reduced to 8.38%, ensuring stability and safety. The developed cookies presented an average of 8.58% protein, 7.99% fiber, and 4.25% ash, with a moisture content of 7.91%. Economic profitability was 48.18% for the cookie packages, 39.47% for the amaranth flour, and 39.02% for the cocoa flour. It was concluded that the developed fortified flour was nutritionally enhanced, microbiologically safe, and economically viable.