Utilization of native potato flour in bakery products

Native potatoes have been cultivated in the Colombian Andes since pre-Hispanic times, playing a fundamental role in the diet and food culture of indigenous communities. In recent decades, interest in their conservation and utilization has reemerged due to their nutritional richness, diversity of colors, and ancestral value. In this context, the present study focused on evaluating the use of native potato purée in the preparation of a bakery product (cinnamon rolls), with the aim of exploring innovative alternatives for the utilization of this ancestral tuber. Purée from two varieties of native potato was incorporated at different substitution levels of wheat flour, analyzing its influence on physicochemical characteristics (moisture, crumb and crust color) and organoleptic properties. The results showed that a partial substitution of 29% of wheat flour with native potato purée was sensorially accepted by consumers. These findings confirm the influence of this ingredient on the final quality of the product; therefore, the incorporation of native potato in bakery formulations is not only viable from a technological and sensory perspective but also represents a strategy to recover and valorize an ancestral food, contributing to the development of innovative and sustainable products.