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Inclusion of native potato flour in bakery products
Currently, in Colombia, the production and processing of native potatoes is a challenge due to the need to recognize their nutritional value and technological functionality, as they are underutilized in the food industry. This study focused on the inclusion of native potato flour in the preparation of doughnuts, with the objective of evaluating the incorporation of native potato flour in a bakery product. An experimental methodology was applied to analyze and establish appropriate proportions in the formulation. Two treatments were proposed: T0 using 100% rice flour, and T1 including 60% rice flour and 40% native potato flour, while keeping the other ingredients constant. The process included a description of the extraction of the potato flour and the stages of the procedure. The results showed that potato flour improves the texture and plasticity of the dough without affecting the sensory characteristics of the final product. Additionally, it promotes the use of local crops, adding value to the food chain and encouraging innovation in traditional products.
