Optimization of Functional Muffins with Germinated Andean Pseudocereal Flours as Partial Wheat Flour Replacers

This study aimed to optimize the formulation of functional muffins by partially substituting wheat flour with germinated quinoa and amaranth flours, evaluating their technological and potential functional properties. A Central Composite Rotatable Design (CCRD) was employed to evaluate the effects of these flours on the texture, color, antioxidant capacity, and sensory acceptability of the final product. Germination significantly enhanced the content of bioactive compounds, particularly total polyphenols, and improved antioxidant activity, as measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays, compared with muffins made exclusively with wheat flour. Although muffins formulated with germinated flours showed a reduction of up to 13.7% in specific volume and an increase of up to 7.8% in firmness, hardness decreased by up to 33.0%. However, these textural changes did not negatively impact sensory acceptance, which remained high across all evaluated attributes. The optimal formulation, comprising 12.94% germinated quinoa flour and 9.16% germinated amaranth flour, achieving a desirability index of 60.2%. This combination effectively balanced the reduction in technological quality and enhancement of antioxidant properties. The results suggest that germinated flours from Andean pseudocereals represent viable alternatives for improving the potential functional profile of baked products, aligning with current consumer trends toward healthier and more innovative foods.