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. 2023 Mar 30;28(7):3073.
doi: 10.3390/molecules28073073.

Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours

Nicodemo C Jamanca-Gonzales  1 , Robert W Ocrospoma-Dueñas  1 , Norma B Quintana-Salazar  1 , Jose N Jimenez-Bustamante  1 , Eduardo E Herrera Huaman  1 , Reynaldo J Silva-Paz  1
Affiliations

Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours

Nicodemo C Jamanca-Gonzales et al. Molecules. .

Abstract

Enrichment is the addition of nutrients to a food that does not contain them naturally, which is conducted in a mandatory manner and in order to solve a nutritional deficiency in the population. Enriched petipan are products that contain heme iron. The objective of this research was to evaluate the physical, chemical, mechanical and sensory characteristics of petipan produced with Andean grain flours and heme iron concentrate. A completely randomized design (CRD) with five experimental treatments was used with different levels of heme iron. The results show the direct influence of the heme concentration level on the chromatic, mechanical and textural characteristics of petipan. As the heme concentrate increases, its mechanical properties are considerably affected, with there being a correlation between the color intensity and a considerable reduction in its porosity. Samples without heme iron (T0) and 1% heme iron concentrate (T1) present the best mechanical and sensory characteristics; however, the incorporation of heme concentrate directly influences its nutritional, textural, and mainly chromatic components.

Keywords: color; enriched; iron; petipan; texture.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Images of petipan structure: rind, crumb and base (0.025 × 0.025 m image area). (a) T0, (b) T1, (c) T2, (d) T3 and (e) T4.
Figure 2
Figure 2
Correspondence analysis of the contingency table obtained from the pivot profile.
Figure 3
Figure 3
Representation of the % of consumers that selected the different levels in the JAR scale for each sample.
Figure 4
Figure 4
Overall liking of petipan using a 9-point hedonic scale.
See this image and copyright information in PMC

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