Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Aguirre Bustos, David OswaldoSubject: search.filters.subject.HARINAS NO CONVENCIONALES

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    Desarrollo de muffins precocidos en base a harina de trigo (Triticum aestivum) y harina de camote morado (Ipomoea batatas (L.) Lam.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Aguirre Bustos, David Oswaldo; Paredes Escobar, Mayra Liliana
    This applied research study developed precooked muffins by partially substituting wheat flour with purple sweet potato flour, aiming to obtain a functional product with an improved nutritional profile and adequate sensory acceptance. An experimental design was used with five formulations, substituting from zero percent to 100 percent of the wheat flour, while keeping the other ingredients constant to ensure a valid comparison. The samples were evaluated through proximate analysis (moisture, ash, protein, and fat content), microbiological tests (coliforms, E. coli, and Salmonella spp.), and a sensory test with 30 semi-trained panelists using a hedonic scale. The results demonstrated the technical feasibility of incorporating purple sweet potatoes into the diet. Physicochemical analyses revealed adequate nutritional profiles, with protein values higher than seven percent and fat content within normative limits. The sensory evaluation showed high overall acceptability, highlighting that formulations with up to 50 percent substitution maintained flavor and aroma attributes comparable to the traditional control. The microbiological parameters complied with the INEN 2085:2013 standard, ensuring product safety. This study identified an optimal substitution ratio that balances the nutritional enrichment provided by the bioactive compounds of purple sweet potato with the technological and sensory properties required for a quality muffin, offering an innovative, value-added alternative for the local bakery industry.