Caracterización de la harina de papa china (Colocasia esculenta) para su utilización en la industria de panificación.

Abstract

The objective of this research was to characterize the flour of Chinese potato (Colocasia esculenta) for use in the baking industry. The physicochemical, nutritional, rheological and organoleptic properties of the flour and of the processed products were identified using a descriptive, analytical and bibliographic review methodology. The results of several studies were compared. They were related to the objective and its relationship with the main raw material in the bakery industry such as wheat. The main finding was the requirement of mixtures between Chinese potato and wheat to obtain an adequate bakery product. Literature was selected in English and Spanish from the period 2010 to 2021 with both qualitative and quantitative results. The systematization of the information was carried out with a methodology that allowed us to develop it in three stages: exploration, selection and classification. Regarding the proximal composition of dry matter, average values of 9.31% protein, 0.58% fat, 82.92% digestible carbohydrates, 1.87% crude fiber, 4.14% ash and 8.78% humidity were found with values depending on the method and the place where the raw material was processed. In the nutritional analysis, average values of 179, 51% potassium, 52.58% calcium, 4.05% iron, 1.96% zinc, 1.30% copper, 98.34% magnesium, 191.19% phosphorus were observed. The rheological and organoleptic characteristics differ in terms of a mixture between Chinese potato and wheat to obtain the best attributes and tend to obtain quality finished products that denote an adequate presentation and flavor, being the best combination the Chinese potato flour between 8 to 25%. Therefore, it is recommended to carry out trials and define methodologies that include the process from the cultivation of the Chinese potato.