| Título: |
Development of a breakfast cereal using waste from cassava processing industry - doi: 10.4025/actascitechnol.v35i1.12012 |
| Autores: |
Dischsen, Alyne Ellen; Universidade Estadual de Maringá Monteiro, Antonio Roberto Giriboni; Universidade Estadual de Maringá Fukuda, Gabriela Tursi; Universidade Estadual de Maringá Marques, Diego Rodrigues; Universidade Estadual de Maringá |
| Fecha: | 2013-01-30 |
| Publicador: | Acta Scientiarum. Techonology |
| Fuente: |
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| Tipo: |
desenvolvimento de produto |
| Tema: |
tecnologia de alimentos; tecnologia de extrusados fibrous residue; dietary fiber; extrusion 5.07.00.00-6 Ciência e Tecnologia de Alimentos |
| Descripción: |
Breakfast cereals are extruded products with high content of protein and carbohydrates, and can be enriched to increase their nutritional value. The study aimed to develop a high-fiber breakfast cereal from cassava residue, and to analyze the texture, fiber content and overall acceptability. The extrusion was performed in an extruder. Formulations were developed containing 0 and 20% of cassava meal. The fiber analysis was performed based on the Adolfo Lutz Institute methodology, the texture was analyzed in a texturometer, and the sensory analysis by affective testing was used to determine its acceptability. The formulation with cassava residue had an increase of over 10% in the fiber content. The formulations have showed a significant difference (p < 0.05) in texture, and in the sensory analysis, in which cereals with cassava residue had an average of 7.54 of acceptability – the most accepted formulation. |
| Idioma: | Inglés |