Physico-chemical and sensorial evaluation of tartlets obtained from cassava and sweet potato flours

Abstract

The roots and tubers are considered basic aliments in  the diet  of  Latin  America,  Africa, and Asia residents, due to its nutritional, health benefits and functional properties. In Venezuela, the strategies are being refocused to diversify food production for celiacs, developing new products or improving existing ones. Therefore, in search of increasing the  consumption of  tropical roots and tubers, and completely replace wheat flour in products that cannot be consumed by celiac patients, the effect of the incorporation of cassava and sweet potatoes flours on the physicochemical and sensory properties of tartlets was studied. Three formulations were made, a 100% cassava, a 100% sweet potato and another with 70% cassava and 30% sweet potato; to which its pH, titratable acidity, humidity, ash, crude protein, crude fat and total carbohydrates were measured. A sensory evaluation was performed in order to assess the degree of preference using a semi-trained panel. The results indicate that 100% cassava flour and mixed (30% sweet potato and 70% cassava flours) tartlets have the highest content of carbohydrates, dietary fiber, and crude protein; being the most preferred for its pleasant odor, flavor, and texture, even more  so than traditional obtained with 100% wheat flour. Elaborate this type of food demonstrates the possibility of using alternative sources to wheat, to meet the growing nutritional demand by the consuming public of celiac condition, in a country with low supply of food for special diets.