Incidencia de la harina de camote “Ipomea Batatas” en la elaboración de un producto de panificación

Abstract

The objective of this research is to innovate the market, developing new trends with unconventional products such as sweet potato (Ipomoea balatas) that can be used in baking area. To extract the sweet potato flour tuber was dehydrated at a controlled temperature of 80°c for 5 hours milled result microbiological an chemical composition analysis where it was noted that is was conducted within the parameters of the NTE 0616 2006; NORMA for wheat flour that was used as reference. Flour yield is 44, 07%. To formulate the treatments bakery products P1=0%, P2=10%, P3=20%, P4=30% which reflect the 0% substitution of sweet potato flour, experiments were performed and products was achieved by optimal baking, microbiological and chemical composition analysis was performed, the results were with compared with the INEN 95 STANDARD: 1979 (common bread) microbiologically product obtained are safe, bromatologically evidenced that the product with treatment P=30% offered superior nutritional characteristics as for ash contains a moisture less than ordinary bread this treatment corroborates the hypothesis and confirms that the partial addition of sweet potato flour increases the nutritional benefits of bread. The products were subjected to a test acceptability reflect the product with treatment p2=10% has greater acceptance earned a score of 7,4 between like moderately and I really like.