Rheological, pasting, and textural characteristics of wheat-sacha inchi (Plukenetia volubilis) composite flour and dough

Abstract

Aim: This study aimed to evaluate the functional role of sacha inchi (Plukenetiavolubilis) flour in wheat-based composite dough systems and to determine optimal substitution levels that balance between improved proximate nutritional composition and acceptable processing and dough performance. Methods: Six composite flour formulations (control—F5) were prepared by replacing wheat flour with sacha inchi flour at 5% intervals (0–25%). The flours and corresponding doughs were characterised for proximate composition, colour parameters, pasting properties and thermo-mechanical behaviour. Results: Proximate analysis showed progressive increases in crude protein (8.60% to 14.20%), crude fat (1.20% to 16.0%), crude fibre (0.20% to 0.38%), and ash (0.41% to 0.83%), alongside reductions in moisture (14.00% to 9.40%) and carbohydrate content (56.00% to 35.40%) with increasing substitution, while colour analysis showed reduced lightness (93.20 to 87.90) and increased redness and yellowness. RVA analysis revealed significant decreases in peak viscosity (3,700 to 1,670 cP) and setback viscosity (1,600 to 1,000 cP). Mixolab measurements showed decreased water absorption, reduced protein stability (C2 decreased from 0.59 to 0.27 Nm), and modified starch gelatinisation behaviour, with C3 peaking at lower substitution levels. Texture profile analysis indicated increased dough hardness (1,070 g to 2,300 g) and decreased cohesiveness (0.78 to 0.23) and springiness (0.53 to 0.13) at higher substitution levels. Conclusions: These findings demonstrate that sacha inchi flour functions as both a nutritional enhancer and a structural modifier in wheat-based systems. Substitution levels up to 15% are recommended to achieve an optimal balance between improved nutritional value and acceptable processing and dough performance, supporting its application in functional bakery formulations.

Keywords

sacha inchi flour / composite flour / dough rheology / pasting properties / functional bakery products

References

[1] Olamiti G, Ramashia SE. Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review. Curr Res Nutr Food Sci J. 2024;12:1018-34. [DOI]

[2] Hafeez F, Sultan MT, Raza H, Khalid MU, Ikram A, Arshad MT, et al. Integration of Multi—Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads. Food Sci Nutr. 2025;13:e71267. [DOI] [PubMed] [PMC]

[3] Lomonaco A, Galgano F, Condelli N, Paganoni C, Carmela Mecca L, Di Cairano M. Influence of processing on the technological and sensory quality of bread: an overview. Ital J Food Sci. 2025;37:53-79. [DOI]

[4] Bojňanská T, Musilová J, Vollmannová A. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods. 2021;10:1087. [DOI] [PubMed] [PMC]

[5] Feng YY, Zhu Y, Wang Z, Li X. Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour. Int Food Res J. 2023;30:1212-20. [DOI]

[6] Garcia—Amezquita LE, Tejada—Ortigoza V, Ramírez—Aguirre MD, Cantu—Cantu A, Pérez—Carrillo E, Welti—Chanes J. Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties. Int J Food Sci.2025;2025:1657293. [DOI] [PubMed] [PMC]

[7] Neagu Dragomir C, Dossa S, Jianu C, Cocan I, Radulov I, Berbecea A, et al. Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. Foods. 2025;14:319. [DOI] [PubMed] [PMC]

[8] Njoroge JW, Phonphimai P, Khatmorn P, Ketnawa S, Tonkla P, Vong V, et al. Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications. Food Chem Adv. 2025;9:101151. [DOI]

[9] Narváez Cadena RA, Salas Zambrano AP, Bravo Gómez JE, Muñoz Pabon KS, Roa—Acosta DF. Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten—free and high protein foods . F1000Research. 2025;12:378. [DOI] [PubMed] [PMC]

[10] Narváez Cadena RA, Roa Acosta DF, Bravo Gómez JE. Effects of thermo—mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour . Front Sustain Food Syst. 2025;9:1591362. [DOI]

[11] Alejandro Ruiz FE, Jácome JFO, Pinargote MGC, Mora JR, Landázuri AC, Duchicela PV, et al. Influence of partial or total substitution of wheat flour and sunflower oil with Sacha inchi (Plukenetia volubilis L.) flour and oil on the quality and nutritional properties of cookies . PLOS One. 2026;21:e0340190. [DOI] [PubMed] [PMC]

[12] Darko HSO, Ismaiel L, Fanesi B, Pacetti D, Lucci P. Current Trends in Food Processing By—Products as Sources of High Value—Added Compounds in Food Fortification. Foods. 2024;13:2658. [DOI] [PubMed] [PMC]

[13] AOAC. Official Methods of Analysis. Gaithersburg: AOAC International; 2000.

[14] Mich M, Phaltevy Ung R, Chab S, Net M, Kong S, Tan R, et al. Alkaline Extraction of Protein from Sacha Inchi Oil Press—cake: Effect of pH, Temperature, and Extraction Time. J Food Sci Nutr Res. 2024;7:74-9. [DOI]

[15] Atudorei D, Atudorei O, Codină GG. Dough Rheological Properties, Microstructure and Bread Quality of Wheat—Germinated Bean Composite Flour. Foods. 2021;10:1542. [DOI] [PubMed] [PMC]

[16] Alejandro Ruiz FE, Ortega Jácome JF, Mora JR, Landázuri AC, Vásconez Duchicela P, Vásconez Espinoza J, et al. Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by—products for sustainable food applications . Front Nutr. 2025;12:1597300. [DOI] [PubMed] [PMC]

[17] Codină GG, Istrate AM, Gontariu I, Mironeasa S. Rheological Properties of Wheat—Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods. 2019;8:333. [DOI] [PubMed] [PMC]

[18] Mironeasa S, Codină GG. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours. Foods. 2019;8:626. [DOI] [PubMed] [PMC]

[19] Verbeke C, Debonne E, Versele S, Van Bockstaele F, Eeckhout M. Technological Evaluation of Fiber Effects in Wheat—Based Dough and Bread. Foods. 2024;13:2582. [DOI] [PubMed] [PMC]

[20] Abidin NSA, Mohd Fikri SNF, Zamri NS. Nutritional Composition and Functional Properties of Sacha Inchi Spent Flour. Int J Biomass Util Sustain Energy (IJBUSE). 2025;3:20-9. [DOI]

[21] Katyal M, Kaur A, Singh N. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength. J Food Sci Technol. 2019;56:2700—11. [DOI] [PubMed] [PMC]

[22] Martínez E, Ramos—Escudero F. Valorization of flours from cocoa, sinami and sacha inchi by—products for the reformulation of Peruvian traditional flatbread (‘Pan Chapla’). Int J Gastron Food Sci. 2024;36:100930. [DOI]

[23] Wu Y, Xiao S, Jia Z, Zhao K, Hou L, Ding W, et al. Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles. Food Chem: X. 2025;27:102392. [DOI] [PubMed] [PMC]

[24] Ocheme OB, Adedeji OE, Chinma CE, Yakubu CM, Ajibo UH. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Sci Nutr. 2018;6:1173—8. [DOI] [PubMed] [PMC]

[25] Nastasi JR, Alagappan S, Cozzolino D. The Combination of Machine Learning Tools with the Rapid Visco Analyser (RVA) to Enhance the Analysis of Starchy Food Ingredients and Products. Appl Sci. 2025;15:3376. [DOI]

[26] Balet S, Guelpa A, Fox G, Manley M. Rapid Visco Analyser (RVA) as a Tool for Measuring Starch—Related Physiochemical Properties in Cereals: a Review. Food Anal Methods. 2019;12:2344-60. [DOI]

[27] Tang J, Xie C, Chang W, Quan Z, Ding X. Characteristics of Highland Barley—Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep—Fried Meat. Foods. 2023;12:3923. [DOI] [PubMed] [PMC]

[28] Li C. Recent progress in understanding starch gelatinization—An important property determining food quality. Carbohydr Polym. 2022;293:119735. [DOI] [PubMed]

[29] Saleh M, Amr A, Mehyar G, Ondier G. Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regression. Qual Assur Saf Crops Foods. 2016;8:41-9. [DOI]

[30] Cordero—Clavijo LM, Espinosa—Ramírez J, Antunes—Ricado M, Chuck—Hernandez C, Serna—Saldívar SO, Lazo—Vélez MA. Sacha Inchi (Plukenetia volubilis) Protein—Enriched Bread: Protein Quality, Breadmaking Properties, Textural Profile, and Bioactivity . J Food Sci. 2025;90:e70743. [DOI] [PubMed]

[31] Bakare AH, Osundahunsi OF, Olusanya JO. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours . Food Sci Nutr. 2015;4:573-87. [DOI] [PubMed] [PMC]

[32] Agrahar—Murugkar D, Gulati P, Kotwaliwale N, Gupta C. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. J Food Sci Technol. 2014;52:5129—37. [DOI] [PubMed] [PMC]