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Effect of bread color with the inclusion of native potato
Encouraging the production and utilization of native potatoes (Solanum tuberosum) in the Cundiboyacense region represents a strategic challenge in terms of food sovereignty and security. Currently, there is a growing need to innovate and investigate their technological functionality, given their potential for the food industry. In this context, the present study aimed to evaluate the physical properties, such as color, in a bakery product made with native potato flour. Three formulations were developed: control treatment (T0: 0%), treatment 1 (T1: 20%), and treatment 2 (T2: 30%) of partial substitution of wheat flour with potato flour, in order to generate an innovative product. The physical properties were analyzed. The results showed that in crumb color, the L* and a* parameters did not exhibit relevant variations, whereas b* presented significant differences. Regarding crust color, L remained constant, but the a* coordinate indicated a more reddish tone in T1, with no differences observed for b*. In conclusion, the incorporation of native Cundiboyacense potato flour slightly influences bread color, highlighting its potential as a functional ingredient in bakery products and contributing to the valorization of ancestral crops.
