Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca
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2011-12
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Resumo
This study evaluated the chemically composition,
color, specific volume and acceptability of biscuits made with
cassava bagasse dehydrated. Held prior to the dehydration of cassava bagasse, then prepared themselves for producing
biscuits with concentrations of cassava bagasse from 0% (BP),
2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of
cassava starch. Data were analyzed by analysis of variance,
Tukey at 5% level of significance. The dietary fiber content and
attributes of color (L*, a* b*) the biscuits increased with the
addition of cassava bagasse dehydrated, the dietary fiber content
ranged from 5.47g 100g-1 to 11.40g 100g-1 and the protein
ranged from 6.66g 100g-1 to 7.26g 100g-1. In 100 g of biscuit
with 8% of cassava bagasse dehydrated are met 20%, 32%,
26%, 38%, 79%, 16% and 20% of dietary reference intakes
for calcium, copper, phosphorus, magnesium, manganese,
potassium and zinc, respectively. The specific volume of biscuits
decreased with the increase of cassava bagasse. The biscuits
were good acceptance for appearance, flavor and texture. It is
concluded that cassava biscuits made with cassava meal
dehydrated form a product with good nutritional potential and
good acceptability.
Descrição
Palavras-chave
Farelo de mandioca, Fibra alimentar, Biscoito de polvilho, Análise sensorial, Cassava bagasse, Dietary fiber, Cassava starch biscuits, Sensory analysis
Citação
RODRIGUES, Janaína Pereira de Macedo; CALIARI, Márcio; RAMIREZ ASQUIERI, Eduardo. Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca. Ciência Rural, Santa Maria, v. 41, n. 12, p. 2196-2202, dez. 2011.