Development of amaranth, oat, and inulin waffles: Influence on their physicochemical, structural, thermal, and sensory properties

Abstract

International trends in the consumption of functionalized and healthy foods have been increasing in recent years, so innovation and the development of formulations that increase nutritional value without affecting their characteristics and quality are vital to the population. In this study, four different formulations were developed with blends of oat flour, amaranth flour, and inulin, replacing the traditional composition of wheat flour waffles. These formulations were evaluated for their chemical composition, physicochemical properties, changes in surface colour, texture profile, shear force, sensory properties, and thermal properties such as specific heat (Cp), thermal conductivity, and thermal diffusivity. Finally, their structure was evaluated by optical microscopy. It was found that waffles made with 50% oats, 50% amaranth, and added with inulin presented the most similar characteristics (p >. 05) to conventional wheat flour waffles, which allows us to propose a different and healthy alternative for this type of bakery product.