Utilización de harina de camote toquecita (Ipomoea batatas L.) para la elaboración de pasta larga.

Abstract

The objective of this research was to use sweet potato toquecita flour (Ipomoea batatas L.) for the production of long pasta. Physical-chemical analyses of the raw material (toquecita sweet potato flour and wheat flour) were carried out, then the long paste was elaborated using different percentages of sweet potato flour, and physical-chemical and microbiological analyses were carried out at the same time. All these analyses were carried out at the Nutrition and Quality Department of the Santa Catalina INIAP Experimental Station. Six treatments were carried out with different sweet potato flour substitutions ranging from 10% to 40% and two controls (positive 100% wheat flour and negative 100% sweet potato flour). Statistical tests were carried out using the analysis of variance and Tukey's test at 5% and for the sensory analysis the descriptive method with unstructured line scale of Lawless and Heymann was applied. When comparing the results obtained in the physicochemical and microbiological analyses of the long pasta with the parameters established in the Ecuadorian Technical Standard NTE INEN 1375 for pasta, it was possible to identify that they comply with these parameters. It is concluded that with levels of 10 and 20% sweet potato flour does not alter the physical-chemical characteristics of the final product, when applying the sensory analysis, the trained tasters qualified that up to 20% sweet potato flour can be used in the preparation of raw and cooked long pasta. The use of this non-traditional raw material in other farinaceous products is recommended, as it is considered a significant source of nutrients.