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

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.