Influencia del uso de cultivos andinos (camote morado (Ipomoea batatas L.) y oca blanca (Oxalis tuberosa)) en el desarrollo de galletas dulces

Abstract

Currently, the food industry has focused on the search and use of unconventional raw materials, in this sense, Andean crops are part of this interest group, this approach has made it possible to recover crops that are being lost due to lack of knowledge or habits. of consumption. It is important to mention that the vast majority of Andean crops do not have gluten and are a source of antioxidant components. The present research work allowed evaluating the use of flours from Andean crops such as purple sweet potato (Ipomoea batatas L.) and white oca (Oxalis tuberosa) for the development of sweet cookies. Three formulations were designed, one with wheat flour as a control sample, with sweet potato flour and with oca flour, ingredients such as butter, sugar, eggs and baking powder were used in all formulations, the results showed that the flours affected the proximal composition, physicochemical properties, texture, and sensory attributes. The results allowed us to establish that the white goose biscuit was the one that gained the most moisture during the storage time, likewise, in the proximal analysis, the biscuits stand out in dietary fiber, carbohydrates and energy. On the other hand, in the texture it was found that the hardness is more pronounced in the cookies developed with Andean crops compared to the control sample. Finally, the sensory evaluation allowed us to evaluate that the purple sweet potato cookie obtained a higher average in acceptability, being the best valued among the tasters after the control sample.