2014-07-292010-11-032010-07-14RODRIGUES, Janaina Pereira de Macedo. Characterization and sensory analysis of biscuits fortified flour with cassava meal. 2010. 81 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010.http://repositorio.bc.ufg.br/tede/handle/tde/1421The cassava bagasse, subproduct of the processing of the cassava starch, has been used mainly as animal feed. The main characteristic is to present high moisture content when in natura, starch content and dietary fiber. This study aimed to characterize the cassava starch physical and chemically, cassava bagasse in natura and cassava bagasse dehydrated and the biscuits formulated with different proportions of cassava bagasse dehydrated, with an sensorial biscuits analysis. Made, previous, the dehydration of cassava meal, then has been elaborated some biscuits formulas with concentrations of cassava from 0% (BP), 2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of cassava starch. The biscuits were analyzed for their preference, acceptability, physical and chemical characteristics and microbial quality. Data were analyzed by analysis of variance, Tukey test at 5% level of significance. The cassava starch presented content (90.65 g 100 g-1), carbohydrate (89,34 g 100 g-1) and zinc (0.88 g 100 g-1) and, lower ash content ( 0.13 g 100 g-1), acidity (1.01 mL of 0.1 NaOH 100 g-1), acid factor (0.28 mL of hydrochloric acid), phosphorus (45.00 g 100 g-1) , potassium (786.67 g 100 g-1) and calcium (200 g 100 g-1). The in natura cassava meal showed high levels of moisture (85.60 g 100 g-1). The cassava bagasse dehydrated showed high starch content (75,04 g 100 g-1), dietary fiber (60.27 g 100 g-1), phosphorus (64.00 g 100 g-1), calcium (500.00 g 100 g-1), magnesium (200 g 100 g-1) and manganese (4.00 g 100 g-1) and, reduced lipid content (4.49 g 100 g-1) and ash (1.98 g 100 g-1). The dietary fiber content and color of the biscuits increased with the addition of cassava bagasse dehydrated on the formulation, and the dietary fiber content ranged from 5.47 g 100 g-1 to 11.40 g 100 g-1. The specific volume of the biscuits decreased with the increasing of increment of cassava bagasse dehydrated in the formulation. There was no significant difference between the biscuits, as the preference. The biscuits had good acceptability for taste and appearance and microbiological quality according to the standards required by legislation. It is concluded that cassava biscuits made with cassava meal is a dried product with good nutritional potential and good acceptability.application/pdfAcesso Abertomandiocafarelo de mandiocafibra alimentarbiscoito de polvilhodesenvolvimento de produtocassavacassava bagassedietary fibercassava starch biscuitsproduct developmentCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSDissertação