Farinha de bagaço de mandioca: aproveitamento de subproduto e comparação com fécula de mandioca
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Data
2013-12
Título da Revista
ISSN da Revista
Título de Volume
Editor
Alexsander Seleguini
Resumo
The production of cassava (Manihot esculenta Crantz)
starch generates cassava bagasse, which is the fibrous residue from
the root. Due to its economic, physical, chemical, nutritional and
technological importance, this study aimed at developing a flour
from cassava bagasse, evaluating its properties and comparing
them with those of cassava starch, in order to promote its use
and provide information for industry processors and consumers.
Analysis of proximate composition, total energy value, particle
size, water activity, color, microscopy, water absorption index
(WAI), water solubility index (WSI) and oil absorption index
(OAI) were carried out. In relation to cassava starch, the bagasse
flour showed much higher contents of total [63.95 g (100 g) -1],
soluble [3.51 g (100 g) -1] and insoluble [56.84 g (100 g)-1] dietary
fiber, as well as proteins [1.97 g (100 g) -1], ashes [1.81 g (100 g)-1]
and lipids [2.35 g (100 g)-1]. The cassava bagasse flour presents
low cost and desirable technological properties, such as WAI
[6.73 g of gel (g dry mass)-1] and WSI (1.23%), being also
an alternative raw material, with differentiated technological
characteristics. It can possibly be used in paps, puddings, baby
food and especially in diet or light food.
Descrição
Palavras-chave
Manihot esculenta Cranz, Amido, Fibra alimentar, Starch, Dietary fiber
Citação
FIORDA, Fernanda Assumpção; SOARES JÚNIOR, Manoel Soares; SILVA, Flávio Alves da; SOUTO, Luciana Reis Fontinelle; GROSSMANN, Maria Victória Eiras. Farinha de bagaço de mandioca: aproveitamento de
subproduto e comparação com fécula de mandioca. Pesquisa Agropecuária Tropical, Goiânia, v. 43, n. 4, p. 408-416, out./dez. 2013. Disponível em: <https://www.revistas.ufg.br/pat/article/view/23381/15577>.