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[Sensory evaluation of bread with potato flour]
Archivos Latinoamericanos De Nutricion
|March 1, 1983
Summary
Adding potato flour to bread significantly enhances its quality. Sensory evaluation showed that up to 8% potato flour can be incorporated without compromising flavor or texture, making it a feasible ingredient.
Area of Science:
- Food Science
- Sensory Analysis
- Baking Technology
Context:
- The study investigates the impact of potato flour incorporation on bread quality.
- Potato flour is a potential ingredient for improving bread characteristics.
- Sensory evaluation is a key method for assessing consumer acceptance of food products.
Purpose:
- To evaluate the sensory attributes (appearance, flavor, texture, overall quality) of bread with varying levels of potato flour (2-10%).
- To determine the optimal and feasible percentage of potato flour for bread production.
- To compare the quality of potato flour-enriched bread with all-wheat bread using statistical analysis.
Summary:
- Bread samples with 2-10% potato flour were subjected to sensory evaluation against all-wheat bread.
- No significant differences in flavor were detected between control and potato flour breads.
- Bread with 8% potato flour received a
- good
- rating, comparable to the all-wheat standard, indicating high feasibility.
Impact:
- The findings suggest that incorporating 6-8% potato flour is feasible for industrial bread production.
- This research provides valuable data for bakers and food manufacturers seeking to utilize potato flour.
- The study highlights the potential of using locally sourced Spartan variety potatoes for flour production in Chile.