Bolos sem glúten a base de arroz quebrado e casca de mandioca
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2013-04
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The agribusiness rice and cassava generate significant volumes of broken grains (byproducts) and bark
(waste). The improper disposal of waste is waste of cassava feedstock, which could be better utilized,
due to the large amount produced and its nutritional value. The objective of this study was to investigate
the feasibility of applying dried cassava peel in the formulation of mixtures of gluten free cakes instead
of rice flour. The cakes were formulated with different substitution levels of rice flour (RF) by peeling
cassava flour (PCF) (0%, 25%, 50%, 75% and 100%), based on volume. To obtain the flour, cassava
hull was dehydrated and milled. Samples of flour and cakes were submitted to physical, proximate
composition, and microbiological analysis (Bacillus cereus, total coliforms at 45 °C, Salmonella,
mold and yeast and sulfites reducing clostridia) and sensory acceptance. The cakes differ (p ≤ 0.05) in moisture content (29,6 to 41,8 g.100g -1 ), with a tendency to increase with the level of substitution of rice
flour by flour cassava peel , the same trend was observed in the coefficient of performance index (0,72
to 0,84) and the contents of ash (3,1 to 4,8 g.100g -1 ), lipids (8,6 to 16,7 g.100g -1 ) and total (4,1 to 19,3
g.100g -1 ) and insoluble dietary fibers (3,5 to 17,3 g.100g -1 ). No contamination by microorganisms was
observed. Regarding sensory attributes, all samples were accepted (around 6,8), and the higher purchase
intent (40%) was obtained for the sample with 100% replacement of RF by PCF. The results allow to
point that there is possibility of using cassava peel meal substituted rice flour for gluten-free cakes
formulations up to 100% of substitution, since the nutritional, microbiological properties and sensory
acceptance were satisfactory.
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Oriyza sativa L., Desenvolvimento de produtos, Manihot esculenta Crantz, Subproduto, Resíduo, Oriyza sativa L., Manihot esculenta Crantz, Product development, By products, Residue
Citação
SOUZA, Thaísa Anders Carvalho; SOARES JÚNIOR, Manoel Soares; CAMPOS, Maria Raquel Hidalgo; SOUZA, Thaynara Stella Carvalho; DIAS, Tiago; FIORDA, Fernanda Assumpção. Bolos sem glúten a base de arroz quebrado e casca de mandioca. Semina: ciências agrárias, Londrina, v. 34, n. 2, p. 717-728, mar./abr. 2013.