Desarrollo de Productos Panificables con Inclusión de la Harina de Oca. 2011

Abstract

We can try a new product, oca flour, which can replace wheat flour in a 50 % without altering the taste. The objective of this research is the use of oca flour as an alternative source of wheat flour, into the planning and as a recovery of little known Andean tubers in our environment by its nutritional benefits. By using the experimental method, we selected the quality raw material becoming a malleable product, planning was done based on a formula or witness of 350 grams of wheat flour. Bread including oca flour was obtained in five percentages: 10%, 20%, 30%, 40% and 50% with a weight of 50 grams, each according to the formula presented, leaving to stand for 15 minutes at 30° C and took to the oven to 180 °C for 15 minutes. Chemical composition and microbiological analysis was carried out in the laboratory of Bromatology Environmental Analysis and Inspection CESTTA of the Science Faculty of the Polytechnic School of Chimborazo. Within the acceptability of the product, it can be concluded that the bread made with a 40% and 50% from oca flour was more accepted in the test. We conclude that in this study, we developed a bread product whit the use of oca flour up to 50 % in wheat flour without altering acceptability and also it contributes as an alternative food for its nutritional value in the human being daily diet.