Caracterização e aproveitamento do farelo residual do processamento de fécula de mandioca na elaboração de biscoitos. / Characterization and use of residual fibrous waste of the processing of cassava starch in the elaboration of cookies

AUTOR(ES)

Andrea de Souza Rocha

DATA DE PUBLICAÇÃO

2005

RESUMO

The present work objectified the characterization of the fibrous residue resultant of the process of extraction of cassava starch and application of that fibrous waste in the cookie making. The extraction of the starch was carried out in the Cassava Processing Unit; the characterization as well as the elaboration and analyses of the cookies were done in the Laboratory of Food Science and Technology (LCTA), both in Embrapa Mandioca and Fruticultura, in Cruz das Almas - BA. In the first stage, the effect of two cassava starch extraction processes was evaluated for of the ?Cigana Preta? variety with eight months of age. The first process was manual and used cotton sacks; the second process was mechanic and used a mixer type equipment, with 150 Kg of cassava in each process. The processing of the roots happened one day after the harvest and consisted in peeling, washing, grinding, extraction, decanting, dehydration and milling stages. The fibrous waste was applied in cookie formulations at the proportions of 0, 20, 40, 60, 80 and 100%, in substitution of wheat flour. The starch, the fibrous waste and the cookies were analyzed with regard to pH, acidity, starch, fiber, protein, lipids and ash contents. The starch and the fibrous waste were also analyzed with regard to cyanogenic compounds; the cookies were evaluated by sensory tests. I process mechanic presented starch extraction yield higher than I process manual, with a percentage of 21.6% and 19.5%, respectively. The fibrous waste presented characteristics that allow its use in the human feeding. The cookie in that the substitution of wheat flour by fibrous waste was 40% had better sensory acceptance and do not differed from the formulation with 60% of substitution as regard to all the analyzed attributes.

ASSUNTO(S)

resíduo mandioca fibrous waste sensory evaluation avaliação sensorial fitotecnia processamento cassava processing cookie biscoito farelo

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