Sensory analysis and characterization of breads produced with flour of residues of the cassava minimally processed

Authors

  • Igor Adriano Reis Universidade Federal de Sergipe (UFS)
  • Julianna Freire Souza Instituto Federal de Sergipe (IFS)
  • Marcelo Augusto Gutierrez Carnelossi Universidade Federal de Sergipe (UFS)

Keywords:

Mixing flour, minimum processing, fiber, starch.

Abstract

The present work had as objective to elaborate breads of mixing flour, with substitution of part of the wheat flour for flour of the residues of the cassava proceeding from the minimum processing, as well as to characterize the breads with larger sensory acceptance. To study the possibility of substitution of the wheat flour for flour of the cassava residues, they were used for the elaboration of the breads proportions that varied from 0 to 30%. The breads were characterized and appraised as for the sensory parameters using a scale structural hedonic of nine points applied to 50 tasters  and the analyzed results using ANOVA and test of Tukey (p<0,05). The sensorial analysis showed that the breads formulated with 5% and 15% of flour of the among peels and of the pieces of the cassava, respectively, obtained larger sensory acceptance, being considered good for the tasters and  presented larger contents (%) of rude fiber (1,6 and 1,8, respectively) and starch (50,4 and 50,0, respectively) in relation to the bread standard. Thus, it was verified the viability of the use of those flour percentages of flour of residues of the cassava proceeding from the minimum processing for partial substitution of the flour of wheat in the elaboration of the breads.

Author Biography

Igor Adriano Reis, Universidade Federal de Sergipe (UFS)

Igor Adriano de Oliveira Reis, iniciou o curso de graduação em Engenheiro de Alimentos pela Universidade Federal de Sergipe em 2002, concluindo em 2007.

Foi bolsista de aperfeiçoamento do CNPq, no período de 2005 a 2006, no departamento de Engenharia Química da Universidade Federal de Sergipe (UFS). Projeto Agregação de valor e aproveitamento de resíduos provenientes das unidades de processamento mínimo de hortaliças sobre orientação do professor Drº. Marcelo Augusto Gutierrez Carnelossi.

Em março de 2010, concluiu o curso de Pós-Graduação em Ciência e Tecnologia de Alimentos em nível de mestrado na Universidade Federal de Sergipe.

 

 

 

Published

2014-04-24

How to Cite

Reis, I. A., Souza, J. F., & Carnelossi, M. A. G. (2014). Sensory analysis and characterization of breads produced with flour of residues of the cassava minimally processed. Scientia Plena, 10(4(a). Retrieved from https://scientiaplena.org.br/sp/article/view/1779

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