Pan

In the Amazon there are various resources with nutritional and physical-chemical characteristics that can be used as partial substitutes for wheat flour in the bakery industry, which would allow meeting the current high demand and enhancing the consumption of food from the Amazon. Therefore, this research aimed to evaluate the effect of the partial substitution of wheat flour for purple sachapapa flour (Dioscorea trifida L.) in the production of commercial bread using the direct method, as well as its physical-chemical and sensory characteristics. The research was descriptive, quantitative approach and experimental design. The population was of a finite type and, for the sample, an intentional non-probabilistic sampling was taken for convenience, obtaining 32 kg of purple sachapapa flour. Regarding the primary source of information, the results of the reading of the measuring equipment were taken into account, and as instruments for collecting secondary data, the technical documentary guide was used. For the statistical analysis, the nonparametric Friedman test was used, and the significant differences between the treatments were subjected to the Tukey test (p <0.05). It was found that, as the percentage of substitution increases, the chemical components remain in a similar percentage in the final product; while, regarding the sensory characteristics, it was observed that they present significant differences. Finally, it was concluded that the breads produced with substitute flour of purple sachapapa contribute significantly the content of proteins, carbohydrates, minerals and high levels of anthocyanins; However, the low acceptability due to the violet coloration that it presents is due to the presence of high levels of anthocyanins in the flour of sachapapa morada (Dioscorea trifida L.).