Evaluación de las propiedades térmicas y bromatológicas en pasta tipo laminada, elaborada con sustitución parcial de almidón nativo de oca (oxalis tuberosa) y harina de trigo.

Abstract

The present study aims to develop a laminated-type pasta by partially replacing wheat flour with native oca starch (Oxalis tuberosa), evaluating its thermal and bromatological properties to determine its viability as an alternative in the diversification of food products. The research is structured into four phases: starch extraction, product formulation, pasta production, and physicochemical characterization. Three experimental formulations were established with different percentages of oca starch substitution (30%, 50%, and 70%). The bromatological characterization included analyses of moisture, protein content, total fat, crude fiber, and ash, while the thermal evaluation considered parameters such as starch gelatinization and structural stability during the cooking process. The results showed that the partial replacement of wheat flour with oca starch significantly influences the nutritional composition and physical properties of the pasta, highlighting a reduction in protein content and a modification in the texture and firmness of the final product. The optimal formulation was determined through statistical analysis and sensory tests, achieving pasta with acceptable characteristics in terms of texture, elasticity, and thermal stability. It is concluded that the incorporation of oca starch represents a viable strategy for the diversification of cereal-based products, contributing to the valorization of Andean crops and promoting the use of functional ingredients in the food industry.