Marco Burbano Pulles

State Polytechnic University of Carchi, Ecuador

Abstract Title:

Biography:

Marco Rubén Burbano Pulles completed his Master’s in Food Processing at the Universidad Agraria de Guayaquil. He is currently pursuing a PhD in Food Science and Technology at the Universidad Nacional de Jujuy. Additionally, he holds a PhD in Education from the Universidad Nacional de Rosario and a diploma in Socio-educational Research. He currently serves as the Research Director at the Universidad Politécnica Estatal del Carchi. He has published scientific articles and books in food technology and higher education and has served as a speaker at several international academic events.

Research Interest:

The development of gluten-free flours with adequate technological functionality remains a major challenge due to the absence of the gluten network and the predominance of starch-driven structuring. This study investigated the structural transitions occurring in gluten-free composite flours as starch-rich Amaranthus caudatus flour was progressively substituted with protein- and fiber-rich Lupinus mutabilis flour (0–40%). A comprehensive food science approach integrating proximal composition, hydration behavior, thermo-mechanical properties (Mixolab), and pasting behavior (RVA) was applied to elucidate structure–function relationships. Increasing lupin incorporation resulted in a marked rise in protein content (from ~13% to >30%) and water absorption capacity, accompanied by a systematic reduction in starch-related pasting parameters. Peak and final viscosities decreased by more than 50% at higher substitution levels, indicating dilution of the amylaceous phase and restricted starch granule swelling. Thermo mechanical analysis revealed a progressive shift in dough behavior, with reduced mixing stability and altered kinetic slopes, highlighting the increasing dominance of protein–water interactions under thermal and mechanical stress. Multivariate structural analysis evidenced a clear compositional–functional gradient, separating starch-dominated systems from protein-driven matrices. Key structural drivers governing this transition were identified as flour protein content, moisture and thermo-mechanical kinetic parameters, supporting a reorganization of the gluten-free matrix from gelatinization controlled to protein-mediated structuring. Overall, L. mutabilis acts not only as a nutritional enhancer but as a decisive structural modulator of gluten-free flour systems, providing a scientific basis for the rational design of gluten-free ingredients with tailored functional performance.