Influence of biga preferment on sensory acceptance of panetón with partial supplement of cañahua flour (Chenopodium pallidicauleAellen)

Abstract

The study evaluated the influence of the amount of yeast and the fermentation time of the biga pre-ferment on the sensory characteristics of panettone with partial substitution of cañahua flour (Chenopodium pallidicauleAellen). Thebiga pre-ferment was used because of its low hydration and prolonged fermentation, conditions that allow acidification to be controlled and the effect of time and yeast level on the technological and sensory quality of the product to be analyzed. Six treatments were applied, combining two yeast levels (0.16% and 0.62%) and three fermentation times (12, 18, and 24 hours). pH and titratable acidity expressed as lactic acid were determined using standardized methods, and an affective sensory evaluation was performed with 50 consumers. The two-factor ANOVA showed that both fermentation time and yeast quantity significantly affected titratable acidity, with no interaction between factors, confirming an increase in acidity with longer times and higher yeast doses. The pH did not show significant differences, although it showed a slight tendency to decrease. Likewise, a technological process for making panettone was standardized using biga and sponge pre-ferments, achieving optimal dough development. The treatment with 24 hours of fermentation and 0.62% yeast obtained the best sensory ratings, correlating with an average acidity of 0.51% lactic acid and a pH of 4.77. The inclusion of cañahua flour improved the sensory profile of panettone and was very well received,making it an innovative and nutritious alternative.