Partial substitution of wheat flour by sweet potato flour in two formed products

Abstract

The aim of this paper was to evaluate, at a laboratory scale, the effect of the substitution of the wheat flour for sweet potato flour in two conformed meat products, for which the hamburger and the croquette were chosen as the conformed products. The experiment was carried out with 25, 50 and 75% of substitution of wheat flour for sweet potato flour to evaluate their technological behavior, the quality and the composition of the products. In order to achieve these sensorial analysis, and was determinate the physico-chemical, and microbiological, analysis as mallar texture. Three hamburger variants were obtained with 25, 50 and 75% of substitution of wheat flour by sweet potato flour and two of croquettes with 25 and 50 substitution%, being qualified all of good quality. The final formulas indicated physico-chemical parameters, microbiological and texture measures that are among the range settled down in the effective national standards.