2014 Annual Meeting Abstract - Texture profile analysis in wheat flour dough and donuts with added flour peel Oxalis tuberosa

Poster Presentation
Cake, Cookies & Donuts

22-P

Texture profile analysis in wheat flour dough and donuts with added flour peel Oxalis tuberosa
N. GUEMES-VERA (1), E. M. Santos Ribera (1), S. O. Espino Manzano (1), J. Piloni Martini (1), J. P. Herandez Uribe (1)
(1) Univ Autonoma del Estado de Hidalgo, Tulancingo, Mexico

The tuber of Oxalis tuberosa, which is commonly known as red potatoes in Mexico, is a product that is not currently used as a food of dough consumption, mainly is used at certain times of the year as it is the holiday season, is characterized by a bittersweet besides having a good source of vitamins, minerals and natural antioxidants, among these include having phenolic acids, flavones and anthocyanins that make a nutritious and complete food. The aim of this study was to analyze the texture profile in wheat flour dough and donuts with the addition of flour red potato peel. The treatments were performed 0%, 10, 20, 30, 40 and 50% addition of flour Oxalis tuberosa peel in 100% wheat flour. The results showed that bread dough with 0% Oxalis tuberosa had a hardness of 1.42 kgf, 17.75 cm2 of adhesiveness, 0.71 of cohesiveness and finally 0.57 of elasticity. Hardness of this dough increased as Oxalis tuberosa flour was added, while the elasticity and cohesiveness decreased in most of the treatments. For donuts with 0% hardness was 1.42 kgf, 19.3 cm2 for adhesiveness, 0.12 and 0.29 respectively for cohesiveness and elasticity, the effect of adding Oxalis tuberosa in increased cohesiveness and adhesiveness while decreasing elasticity. This effect may be caused due to the red potato can have a competition with water using the gluten network and absorb the water needed in the preparation of bread dough so do the harder and less elastic. This study concludes that the higher the addition of red potatoes has harder and less elastic dough, which affects the quality of donut.