The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were partially modified at three enzymatic hydrolysis degrees (0%, 30%, and 50%), and their physicochemical properties were assessed. The structural analysis revealed that both varieties showed progressive structural damage as hydrolysis increases, probably due to exo-hydrolysis. However, deeper pores were observed in INIAP 651 with the SEM analysis. The crystallinity percentage obtained by XRD analyses remained constant in INIAP 651 and decreased (by 26%) in INIAP 650 (p < 0.05). In addition, the amylose–lipid complex index in INIAP 650 remained constant, while INIAP 651 increased (p < 0.05) at 30% hydrolysis (by 93%). In both varieties, hydrolysis increased (p < 0.05) the water holding capacity (WHC) (by 10–14%) and the water binding capacity (WBC) (by 16%), but 50% hydrolysis of INIAP 650 was needed to significantly affect these properties. No differences were observed in the varieties’ thermal properties. Regarding the rheological properties, the variety did not influence the changes in the storage module (G′) and the loss modulus (G″) with the hydrolysis (p > 0.05). However, the phase angle decreased significantly (p < 0.05) with the hydrolysis, being higher in the INIAP 650 variety than in the INIAP 651 variety. In general, the results indicate that the variety affects the response of the starch granule to enzymatic hydrolysis (noticeable in the principal component analysis, PCA) and opens up the possibility to modulate starch properties.

Ecuador is an agricultural country, which has an actual production of starch obtained from cassava. Tuber processing residues do not have an economic impact; for example, the cassava bagasse, only used for plant fertilization and animal feeding. This project aimed to study the influence of the fermentation variables (pH and agitation), on the lactic acid production. Enzymatic hydrolysis of cassava bagasse starch for the varieties INIAP 650 and INIAP 651 was performed using α-amylase and glucoamylase. Then, glucose was fermented by Lactobacillus leichmannii ATCC 7830 strains, varying conditions such as agitation (150 rpm and absence) and pH (4.5, 5.0, and 5.5). Finally, the determination of lactic acid was performed by potentiometric and FTIR analysis. Conversions of cassava bagasse to reduced sugars were 71.66 and 85.05 % for INIAP 650 and INIAP 651 varieties. The best lactic acid concentrations were 27.62 and 33.48 g/L, obtained at pH 5.5 and agitation, for INIAP 650 and INIAP 651 varieties. Qualitative analysis conducted by FTIR spectrophotometry confirmed the presence of lactic acid in the reacted products. Lactic acid production from cassava bagasse starch could contribute to the Manabí and Esmeraldas provinces of Ecuador's economic development.

The transition from starch-dominated to protein-enriched gluten-free systems represents a critical step in improving the functional and nutritional quality of composite flours. This study investigated the effects of progressive substitution of Amaranthus caudatus (amaranth) with Lupinus mutabilis (Andean lupin) on the physicochemical, rheological, and antioxidant properties of gluten-free flour blends. A multimodal dataset comprising 33 variables across six measurement domains (proximal composition, hydration properties, thermomechanical behavior, pasting profiles, particle size, and antioxidant activity) was analyzed using an integrated framework combining univariate inference (FDR-adjusted p-values), PCA, Multiple Factor Analysis (MFA), and sparse Partial Least Squares Discriminant Analysis (sPLS-DA). Results revealed that increasing lupin content (10–40%) significantly increased protein and fiber levels while decreasing starch content, leading to higher water absorption capacity and reduced peak viscosity and setback. Multivariate models showed that the protein/fiber–starch trade-off was the principal axis of compositional differentiation (PC1, ~41% variance), while PC2 captured rheological and antioxidant variability, with formulations containing higher proportions of amaranth exhibiting greater antioxidant activity. The sPLS-DA model achieved 72% separation accuracy with moisture, protein, water absorption, and torque parameters as top discriminants. These findings provide an evidence-based framework for gluten-free flour optimization using Andean crops and highlight how statistical modeling can inform targeted formulation decisions. The approach is transferable to other compositional transitions in food systems, underscoring the utility of multivariate analytics in applied food research. The multivariate framework further suggests that intermediate substitution levels may offer an optimal balance between nutritional enrichment and rheological functionality.

Currently, there is an increase in diabetes cases and people sensitive to gluten. However, there are few foods in commerce with good quality and that serve to appease, in synergy, these diseases. The aim of this work was to evaluate a low-glucose gluten-free bread made from hydrolyzed cassava starch and lupine flour. The starch of the cassava variety INIAP 651 (CM1335–4 genotype), cultivated in Ecuador, as well as the debittered flour of lupine (Lupinus mutabilis Sweet) from Ecuador were used. A cassava starch/water dilution was gelatinized, lyophilized, ground, and sieved. Then, it was hydrolyzed with pancreatic α-amylase prepared at 100 U/g, for 0, 1, 2, and 3 h. In addition, breads were made from gels without the addition of yeast. The gels showed significant differences for the hydrolysis times 0 and 1 h, in hydrolysis level, consistency, cohesiveness, firmness and viscosity level. No significant differences were found in those parameters for 1, 2 and 3 h. In the bread, significant differences were found for 0 and 1 h in specific volume, firmness, springiness, cohesiveness, adhesiveness, and resilience. There were no significant differences between 0 to 3 h of hydrolysis for those parameters. Up to 10% partial substitution of hydrolyzed cassava starch by lupine flour, there were no significant differences in rheological properties.

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wheat flour (Triticum spp.), tarwi flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose (HPMC). The partial substitution levels evaluated were 0, 5, 10, 15, 20 and 25% with and without the addition of HPMC as a bread improver. The bread’s volume, weight, height and specific volume were determined. Sensory tests of the bread were carried out to determine bakery aptitude and acceptability. The specific volumes of the bread were 3.90; 3.46; 3.27; 3.23; 2.98 and 2.62 cm³/g in samples without HPMC and 4.60; 4.28; 4.27; 3.26; 2.96 and 2.62 cm³/g in samples with HPMC, respectively. These values had reciprocity with the heights of the breads, which were between 8.90 and 6.00 cm in samples without HPMC and between 10.55 and 6.50 cm in samples with HPMC. The specific volume of bread decreased from 15% substitution. The sample with 0, 5 and 10% substitution with tarwi flour had both acceptability and bakery aptitude.

The aim of this work was to determine the shelf life of a gluten-free couscous made from germinated quinoa. Desaponified quinoa of the Tunkahuan variety from Ecuador was used. Quinoa kernels were germinated, dried, milled, agglomerated, and finally steamed in controlled conditions. A designed particle agglomeration equipment was used to produce the couscous. The shelf life of the product was determined by accelerated testing. Product quality changes were evaluated during storage for 90 days in different types of packaging (cardboard, polyethylene polyester, and metallized polypropylene) under different conditions (15, 25, 35, and 45 °C). The moisture content, water activity, free fatty acids, and peroxide value showed a significant increase with time and temperature, while the maximum compression force showed a significant decrease. Analysis of total aerobes, total coliforms, molds, and yeasts showed that the product complies with the microbiological parameters established in the three types of packaging during storage. An increase in Aw and free fatty acids was found, whose kinetics of deterioration presented a first-order reaction. Aw activity was selected to estimate the shelf life of germinated quinoa couscous. Hence, the results suggest that this product can extend its shelf life at 20 °C up to 85 days and 136 days in cardboard and polyester polyethylene packaging, respectively.