Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca

Abstract

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.