Valorization of flours from cocoa, sinami and sacha inchi by-products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’).

The use of agri-food byproducts for the reformulation of traditional products is raising popularity, due to the bioactive and nutritional components that remain in these byproducts. In this study, sacha inchi and sinami oil-pressed cakes and cocoa bean shells were used to replace refined wheat flour in a traditional Peruvian bread. The aim of this research was to determine the physicochemical (color, texture, proximate composition, fatty acid profile and antioxidant capacity) and sensory parameters (external appearance, odor, taste, and texture) of different flatbread formulas. Results showed that reformulated bread presented a better nutritional profile, where its protein and fibre content stand out compared to traditional wheat flour sample. Besides, the lipidic profile is improved when by-product flours are used, and, in addition, in samples reformulated with cocoa flour and sinami, the content on polyphenols, DPPH and the antioxidant capacity increases considerably. The reformulation affects all the sensory parameters, but although the new formulas have obtained lower values for almost all the parameters, in general, almost all the samples present values above zero, which demonstrates the great acceptance of the reformulated samples.