Formulation and sensory characterization of andean bread  enriched with olluco flour (ullucus tuberosus)

Martín Cárdenas-Jarama; Andrea L. Bohórquez-Medina; Sofía L. Bohórquez-Medina; Carlos Cardenas Agurto; Karen  Guillen Rojas

doi:10.12873/451cardenas

Authors

Martín Cárdenas-Jarama 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru https://orcid.org/0000-0002-1921-6130
Andrea L. Bohórquez-Medina 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru https://orcid.org/0000-0001-8764-8587
Sofía L. Bohórquez-Medina 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru https://orcid.org/0000-0002-5547-6677
Carlos Cardenas Agurto 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru
Karen Guillen Rojas 3Carrera de Administración en Turismo, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. https://orcid.org/0000-0003-4080-0603

DOI:

https://doi.org/10.12873/451cardenas

Keywords:

resistant starch, dietary fiber, tuber flour, Peruvian ingredients, nutritional enhancement

Abstract

Introduction: Bread is a staple food that provides carbohydrates, proteins, and essential micronutrients. Recently, there has been an increased interest in alternative flours, such as those from tubers, due to their health benefits, such as higher fiber and resistant starch content, which promote satiety and improve glycemic control. Methodology: This study evaluated the sensory acceptability of olluco flour, a Peruvian tuber, in bread making. Three samples were prepared with 30%, 50%, and 70% olluco flour, assessed by a panel of ten experts using a 9-point Likert scale and a 10-point star diagram. For the analysis of the sensory evaluation data, the spps and excel programs were used. Results: The sensory analysis showed that the inclusion of olluco flour is viable, but concentrations above 50% negatively affected overall acceptability. The bread with 30% olluco flour achieved the best balance between nutritional value and sensory quality. Conclusion: The incorporation of olluco flour in bread is a promising strategy to enrich baked products with nutritious ingredients. The properties of olluco also allow for its application in other recipes, reducing calories and improving texture. Future studies should explore optimal formulations and broader applications.

Author Biographies

Martín Cárdenas-Jarama, 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru

Director of Culinary Arts in Universidad San Ignacio de Loyola
Andrea L. Bohórquez-Medina, 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru

PhD in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Master in Management and Teaching in Nutrition and Food of the Post Graduated School of the Universidad Peruana de Ciencias Aplicadas, Bachelor's degree in in Nutrition and Dietetics of the Universidad Peruana de Ciencias Aplicadas. Private Consulting, Individual and corporate Nutritional Consultan C.N.P 4903. University Professor in the career of Nutrition and Dietetics, and of the Doctoral and Master in Nutrition programs of the USIL Graduate School. Updates (courses) :Evidence-based optimal nutrition: the quest of proof (cpeu) of Harvard University, Diabetes a global challenge course of University of Copenhagen, Applying Functional Medicine for Clinical Practice of The Institute for Functional Medicine, Stanford Introduction to Food and Health of The Stanford University, Health Concepts in Chinese Medicine of The Hong Kong University of Science and Technology. Advanced English, Portuguese and Basic Chinese, Basic Korean, Single, 30 years.
Sofía L. Bohórquez-Medina, 1 Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 2 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru

Member of the Research Group of Gastronomy and Culinary Art (GIGAC) of the Faculty of Hospitality, Tourism and Gastronomy of the San Ignacio de Loyola University, PhD in Nutrition and Food of the Post Graduate School of the Universidad San Ignacio de Loyola, Master in Business Management in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Bachelor's degree in Gastronomy and Restaurant Management of the Universidad San Ignacio de Loyola. Diploma in Research and Thesis, Diploma in Food and Nutrition, Diploma in Business Management in Food and Nutrition, Diploma in Nutrition in Health and Disease, Diploma in Biochemistry and Physiology of Food and Nutrition. Haute Pastry and Bakery Chef graduated from the Chef’s School of the Universidad San Ignacio de Loyola, Specialized in Haute Pastry and French cuisine in the Institut Paul Bocuse, School of Hospitality Management Food Service and Culinary Arts in France. Haute cuisine Chef’s degree from the Institute of Private Technological Higher Education Expro. Member of the advisory board of Nutrition and Food Doctor’s degree program of the Universidad San Ignacio de Loyola. Advanced English, fluent French, Portuguese and Italian

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