Resumen

CERON CARDENAS, Andrés Felipe; BUCHELI JURADO, Mauricio Alexander  y  OSORIO MORA, Oswaldo. Development of biscuit made from potato flour variety Parda Pastusa (Solanum tuberosum L.). Acta Agron. [online]. 2014, vol.63, n.2, pp.101-109. ISSN 0120-2812.  https://doi.org/10.15446/acag.v63n2.39575.

Potato is considered the fourth more important crop in the world, its consumption has passed from fresh product to industrial products, in that sense the objective of the present study was to determine the maximum level of substitution of the wheat flour with potato flour of the variety parda pastusa (Solanum tuberosum), in the preparation of fermented sweet cookie. A completely random experimental design was carried out, where the study factor was at levels of replacement, 30%, 40% and 50%, the response variables were evaluated: sensory (color, flavor, texture and acceptability) and proximal chemical (dry matter, protein, ash and fat). Variance analysis was use to find significant differences. No statistically significant differences in color, texture and acceptance, while in the variable flavor difference was 0% and 30% substitution, was decreased in protein and fat in: (7.42%, 17.40%, 23.62%) and (25.65%, 42.59%, 55.87%) respectively, while the dry matter and ash increased by (3.83%, 4.95%, 5.62%) and (13.14%, 17.71%, 23.43%) respectively. The cookie with 30% substitution evidence a good acceptance and use commercially, higher percentages are not recommended.

Palabras clave : Chemical proximal; fermented sweet biscuit; percentage; substitution.