Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content ( G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.

Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli–Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.

This study aimed to develop a fiber-enriched Frankfurter-type sausage by incorporating underutilized green banana flours as a meat extender, replacing wheat flour with banana flours (8%). A low-fat formulation substituting 12% pork fat with 24% banana peel flour was also studied. Sausages were stored at 4 °C/15 days. Cooking loss was low (5.6–4.1%) in all formulations and the substitution of wheat flour with banana flour did not modify moisture and protein composition, while carbohydrate, fiber, and ashes varied with the flour composition. In the low-fat sausages, fiber carbohydrate and ashes increased the most. Texture and color parameters were very similar for high-fat sausages throughout storage, although low-fat sausage showed higher hardness, while chewiness, L*, and whiteness tended to decrease. During the first week of storage, the microbial growth was scarce and then, an increase, except in the low-fat batch, in which growth remained constant. Enterobacteria and Staphylococcus aureus were not detected during storage. Sensory attributes throughout storage were very similar for all high-fat sausages; the odor in the formulations was defined as “different” but not unpleasant. The low-fat sausages, defined as a new product different from conventional sausages, were well accepted by the panelist. Banana flours are a suitable ingredient option to add nutritional value to Frankfurter-type sausages, which can be consumed by the wheat allergic population.

Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.