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Elaboración de donas (rosquillas) a base de harina de camote morado, quinua y trigo, y evaluación de su potencial nutritivo

Abstract:

The purpose of the present work was to prepare a nutritional foodstuff using different regional products such as sweet potato and quinoa. After different combinations of these ingbkp_redients in products, the best option to include those ingbkp_redients, due to these products are widely consumed and accepted by the people of different ages. Three types of donuts were elaborate with different percentages of wheat flour replacement, instead sweet potato flour and quinoa flour, obtaining: 70:20:10; 75:20:5 y 65:25:10, the first value is the wheat flour percentage, the second is the sweet potato percentage, and finally the quinoa flour percentage. The maximum percentage of quinoa flour was 10% because it has a slight bitter tasted caused by its saponin content. On the other hand, the maximum percentage of sweet potato was 25% because as it does not have gluten and it avoids that the dough becomes elastic and more panifiable. Since non sweet potato flour is available at the national market, we proceeded to the handmade elaboration of purple sweet potato flour. We studied the microbiologic characteristics, the nutritional value and the sensory attributes of the elaborate donuts from purple sweet potato flour, quinoa and wheat comparing them with the traditional donuts (100% wheat flour) It was determined that all the kinds of elaborated donuts using purple sweet potato flour, quinoa and wheat had a higher nutritional value comparing with the traditional donuts which are sold in Cuenca city. After the sensorial analysis the donut “118” which contains wheat flour (75%), sweet potato flour (20%), and quinoa flour (5%) was the more accepted by the consumers. By the microbiologic analysis it was determined that the elaborated donuts were in agreement with appropriate parameters for human consumption.