title: [Use of low-grade potatoes in the production of whole flour for the preparation of foods for popular consumption].
abstract: A whole flour potato obtention process was developed which could be used in semirural areas. The potato without peeling was previously washed and ground adding 100 p.p.m. of sodium bisulphite, then it was dehydrated in a cabinet tray dryer with an air flow circulation set at 70 degrees C using three different deep beds (10, 20 and 25 mm). Finally it was milled, sieved and packed in polyethylene Kraft bags and stored for 10 months at room temperature. Results showed that drying time increased less rapidly when the bed depth was increased, so that the overall dryer productivity increased when increasing bed depth. Nevertheless, a better-quality product was obtained, as well as a greater process efficiency when a 10 mm bed depth was used. The whole flour had a particle size of 80 mesh and a moisture and protein content of 7 and 6.7%, respectively. No brown color formation or mold growth occurred during storage. "Tamales de dulce" and chocolate cookies were made with the flour obtained. These were subjected to an acceptability test at community level, and the test revealed that for both products, such acceptability was higher than 90%.
authors.affiliation: Instituto de Ciencias Básicas, Universidad Veracruzana Xalapa, México.
authors.forename: C I
authors.initials: CI
authors.lastname: Beristain Guevara
authors.forename: A
authors.initials: A
authors.lastname: Vázquez Luna
authors.forename: R
authors.initials: R
authors.lastname: Cortés García
mesh_terms: D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008800:Mexico; D011198:Solanum tuberosum; D013649:Taste
vernacular_title: Aprovechamiento de la papa de desecho en la obtención de harina integral para la elaboración de alimentos de consumo popular.