Aproveitamento da farinha de casca de mandioca na elaboração de pão de forma
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Data
2011
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Resumo
In cassava starch industry large amounts of solid residue (peel and meal) are produced. In this context, this
study was conducted to assess the feasibility in using cassava peel flour (CPF) for human consumption, as
a partial substitute for wheat flour (WF) for preparing loaves. Completely randomized design was used,
with five treatments and four original replicates. The treatment using 7.5% substitution of WF for CPF
resulted on highest specific volume of loaf (4.78 cm 3 /g) among the treatments with CPF. Brightness feature
ranged from 64.92 to 11.54, and chromaticity from 0.78 and 7.58, indicated by the bread interior part
darkening proportionally to the increase of the substitution degree of WF for CPF. All tested treatments
showed higher fiber and lower carbohydrate contents than the control loaf bread. The acceptance of the
loaves containing different rate of WF substitution for CPF was satisfactory, achieving an average score
above 6.72 in all the attributes evaluated. The loaves prepared with up to 15% substitution of WF for CPF
did not show any difference from the control treatment in relation to aroma, texture and flavor, which
indicate that it can be a viable alternative to introduce a high-fiber product in the market.
Descrição
Palavras-chave
Manihot esculenta Crantz, Pão de forma, Resíduo, Desenvolvimento de produto, Manihot esculenta Crantz, Waste, Product development, Loaf bread
Citação
VILHALVA, Divina Aparecida Anunciação; SOARES JÚNIOR, Manoel Soares; MOURA, Camila Melo Araújo de; CALIARI, Márcio; SOUZA, Thaísa Anders Carvalho; SILVA, Flávio Alves da. Aproveitamento da farinha de casca de mandioca na elaboração de pão de forma. Revista do Instituto Adolfo Lutz, São Paulo, v. 70, n. 4, p. 514-521, 2011.