Effect of partial substitution of wheat flour by pituca (Colocasia esculenta) puree on the quality of french type bread

Abstract

Wheat is the most imported cereal in Peru for the flour industry. The use of flours made up of flours from local crops as seeds and tubers that provide nutrients, which, replacing them totally or partially, will reduce the gap in wheat imports. Colocasia esculenta puree was obtained with which wheat flour was partially substituted, using the sponge method. The substitutions were: 10%, 15%, 20% and 30%. Subsequently, the obtained breadwasevaluated using a hedonic scale, physicochemical and microbiological analysis. The hedonic sensory evaluation led the semi-trained panelists to accept the substituted formulation with 30% pureesince it presented better sensory attributes in color, flavor, texture, appearance and acceptance (p<0.05). The physicochemical results of the accepted formulation revealed better nutritional contributions (307.7 kcal, 11.37% protein, 2.5% lipids, 59.93% carbohydrates, 0.56 fiber and 1.5% ash), microbiologically it resulted be suitable for human consumption as indicated by RM 591-2008/MINSA-Peru (Criterion VIII. 1-commercial French bread) and NTP: 004 2016/INACAL, therefore the present study revealed that the use of mashed potatoes Pituca can be used as an alternative substitute for wheat flour in baking.