Evaluation of the partial substitution of wheat flour with Toquecita sweet potato flour in sweet cookies
Keywords:
Food technology, Ipomoea batatas, microbiological quality, product development, experimental methodologyAbstract
The objective of this study was to develop sweet cookies through the partial substitution of wheat flour with sweet potato flour of the Toquecita variety (Ipomoea batatas) and to evaluate its effect on the physicochemical, microbiological, and sensory quality of the final product. Given the limited information available on the use of this variety in baked goods, Response Surface Methodology (RSM) was applied to optimize the formulation and jointly analyze the technological properties and product acceptability. Six treatments were prepared with sweet potato flour substitution levels of 5, 10, 15, 20, 25, and 30%, combined with wheat flour at proportions of 95, 90, 85, 80, 75, and 70%, respectively. Prior to formulation, the sweet potato flour was characterized through moisture, acidity, ash content, and microbiological analyses for molds and yeasts, confirming compliance with the parameters established by current regulations. Sensory results indicated that the formulation containing 25% sweet potato flour achieved the highest acceptance scores across the evaluated attributes. However, optimization analysis via RSM identified the combination of 70% wheat flour and 30% sweet potato flour as the optimal formulation, yielding the highest Score index (3.802), which demonstrated the best overall performance of the blend. Furthermore, the incorporation of sweet potato flour increased the water absorption capacity of the mixture, influencing dough behavior during processing.
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