Development, Characterization, and Sensory Acceptability of Typical Brazilian Cheese Bread Premixes Formulated with the Addition of Yacon Potato Flour.

Abstract

Yacon potato (Smallanthus sonchifolius) is an Andean wild tuberous root, rich in inulin and fructooligosaccharides, which has not yet become a major cultivar. The increasing demand for safe and convenient products that benefit health, such as functional foods with prebiotic effects, favors the addition of yacon potatoes as flour in processed foods. Thus, this study aimed (i) to develop and characterize two formulations of typical Brazilian cheese bread premixes (CBPs) made of cassava starch added with yacon potato flour (YPF) in different proportions (F1: 2%, and F2: 4%), and (ii) to carry out physical, physicochemical, and sensory analyses on the cheese bread rolls (CBR) developed from CBP and compare to the control formulation (C). Physicochemical analyses were carried out on the YPF, CBP, and CBR, while physical analyses and sensory evaluation were conducted only on CBR. Low moisture (~ 10%) and a_w (0.544-0.588), indicated that CBP do not require refrigeration for transport and storage. Compared to C, F2 CBR showed higher protein (~ 9.4%) and ash (~ 11.6%) contents, but a darker crust color and lower expansion after baking. At the same time, F1 rolls presented physicochemical, color, and most sensory attributes similar to C. Sensory overall acceptance indicated that the CBR would potentially be well accepted on the market, suggesting that the premixes developed are interesting options for consumers looking for healthy and practical foods. Besides promoting food sovereignty and security, the YPF addition to CBP disseminates sustainable development and environmental protection, given that local production is valued and post-harvest losses are reduced.