Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tde/1421 |
Resumo: | The cassava bagasse, subproduct of the processing of the cassava starch, has been used mainly as animal feed. The main characteristic is to present high moisture content when in natura, starch content and dietary fiber. This study aimed to characterize the cassava starch physical and chemically, cassava bagasse in natura and cassava bagasse dehydrated and the biscuits formulated with different proportions of cassava bagasse dehydrated, with an sensorial biscuits analysis. Made, previous, the dehydration of cassava meal, then has been elaborated some biscuits formulas with concentrations of cassava from 0% (BP), 2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of cassava starch. The biscuits were analyzed for their preference, acceptability, physical and chemical characteristics and microbial quality. Data were analyzed by analysis of variance, Tukey test at 5% level of significance. The cassava starch presented content (90.65 g 100 g-1), carbohydrate (89,34 g 100 g-1) and zinc (0.88 g 100 g-1) and, lower ash content ( 0.13 g 100 g-1), acidity (1.01 mL of 0.1 NaOH 100 g-1), acid factor (0.28 mL of hydrochloric acid), phosphorus (45.00 g 100 g-1) , potassium (786.67 g 100 g-1) and calcium (200 g 100 g-1). The in natura cassava meal showed high levels of moisture (85.60 g 100 g-1). The cassava bagasse dehydrated showed high starch content (75,04 g 100 g-1), dietary fiber (60.27 g 100 g-1), phosphorus (64.00 g 100 g-1), calcium (500.00 g 100 g-1), magnesium (200 g 100 g-1) and manganese (4.00 g 100 g-1) and, reduced lipid content (4.49 g 100 g-1) and ash (1.98 g 100 g-1). The dietary fiber content and color of the biscuits increased with the addition of cassava bagasse dehydrated on the formulation, and the dietary fiber content ranged from 5.47 g 100 g-1 to 11.40 g 100 g-1. The specific volume of the biscuits decreased with the increasing of increment of cassava bagasse dehydrated in the formulation. There was no significant difference between the biscuits, as the preference. The biscuits had good acceptability for taste and appearance and microbiological quality according to the standards required by legislation. It is concluded that cassava biscuits made with cassava meal is a dried product with good nutritional potential and good acceptability. |
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CALIARI, Márciohttp://lattes.cnpq.br/3558164788327179http://lattes.cnpq.br/3458448624728254RODRIGUES, Janaina Pereira de Macedo2014-07-29T15:22:52Z2010-11-032010-07-14RODRIGUES, Janaina Pereira de Macedo. Characterization and sensory analysis of biscuits fortified flour with cassava meal. 2010. 81 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010.http://repositorio.bc.ufg.br/tede/handle/tde/1421ark:/38995/00130000019trThe cassava bagasse, subproduct of the processing of the cassava starch, has been used mainly as animal feed. The main characteristic is to present high moisture content when in natura, starch content and dietary fiber. This study aimed to characterize the cassava starch physical and chemically, cassava bagasse in natura and cassava bagasse dehydrated and the biscuits formulated with different proportions of cassava bagasse dehydrated, with an sensorial biscuits analysis. Made, previous, the dehydration of cassava meal, then has been elaborated some biscuits formulas with concentrations of cassava from 0% (BP), 2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of cassava starch. The biscuits were analyzed for their preference, acceptability, physical and chemical characteristics and microbial quality. Data were analyzed by analysis of variance, Tukey test at 5% level of significance. The cassava starch presented content (90.65 g 100 g-1), carbohydrate (89,34 g 100 g-1) and zinc (0.88 g 100 g-1) and, lower ash content ( 0.13 g 100 g-1), acidity (1.01 mL of 0.1 NaOH 100 g-1), acid factor (0.28 mL of hydrochloric acid), phosphorus (45.00 g 100 g-1) , potassium (786.67 g 100 g-1) and calcium (200 g 100 g-1). The in natura cassava meal showed high levels of moisture (85.60 g 100 g-1). The cassava bagasse dehydrated showed high starch content (75,04 g 100 g-1), dietary fiber (60.27 g 100 g-1), phosphorus (64.00 g 100 g-1), calcium (500.00 g 100 g-1), magnesium (200 g 100 g-1) and manganese (4.00 g 100 g-1) and, reduced lipid content (4.49 g 100 g-1) and ash (1.98 g 100 g-1). The dietary fiber content and color of the biscuits increased with the addition of cassava bagasse dehydrated on the formulation, and the dietary fiber content ranged from 5.47 g 100 g-1 to 11.40 g 100 g-1. The specific volume of the biscuits decreased with the increasing of increment of cassava bagasse dehydrated in the formulation. There was no significant difference between the biscuits, as the preference. The biscuits had good acceptability for taste and appearance and microbiological quality according to the standards required by legislation. It is concluded that cassava biscuits made with cassava meal is a dried product with good nutritional potential and good acceptability.O farelo de mandioca, subproduto do processamento da fécula de mandioca, vem sendo usado, principalmente, na alimentação animal. Entre suas principais características destaca-se o elevado teor de umidade, quando in natura, o teor de amido e o conteúdo de fibras alimentares. Este trabalho objetivou caracterizar físico e quimicamente a fécula de mandioca, o farelo de mandioca in natura e desidratado e os biscoitos de polvilho, formulados com diferentes proporções de farelo de mandioca desidratado, bem como analisá-los sensorialmente. Realizou-se, previamente, a desidratação do farelo de mandioca, em seguida elaborou-se formulações de biscoitos com concentrações deste de 0% (BP), 2% (BF2), 4% (BF4), 6% (BF6) e 8% (BF8), em substituição à fécula de mandioca. Os biscoitos foram analisados quanto à preferência, aceitabilidade, características físicas e químicas e qualidade microbiológica. Os dados foram analisados por meio da análise de variância, teste de Tukey, em nível de 5% de significância. A fécula de mandioca apresentou teor de amido de 90,65 g 100 g-1, carboidrato 89,34 g 100 g-1, zinco 0,88 g 100 g-1, teor de cinzas de 0,13 g 100 g-1, acidez de 1,01 mL de NaOH 0,1 100 g-1, fator ácido 0,28 mL de ácido clorídrico, fósforo 45,00 g 100 g-1, potássio 786,67 g 100 g-1 e cálcio 200 g 100 g-1. O farelo de mandioca in natura apresentou elevado teor de umidade (85,60 g 100 g-1). O farelo de mandioca desidratado apresentou elevado teor de amido (75,04 g 100 g-1), fibra alimentar (60,28 g 100 g-1), fósforo (64,00 g 100 g-1), cálcio (500,00 g 100 g-1), magnésio (200 g 100 g-1) e manganês (4,00 g 100 g-1) e reduzido teor de lipídio (4,49 g 100 g-1) e cinzas (1,98 g 100 g-1). O teor de fibra alimentar e a cor dos biscoitos aumentaram, significativamente, com a adição do farelo de mandioca desidratado nas formulações, sendo que o teor de fibra alimentar variou de 5,47 g 100 g-1 a 11,40 g 100 g-1. O volume específico dos biscoitos diminuiu com o aumento de incremento de farelo de mandioca desidratado na formulação. Não houve diferença significativa entre os biscoitos, quanto à preferência. Os biscoitos apresentaram boa aceitabilidade para aparência e sabor e qualidade microbiológica, estando de acordo com os padrões exigidos pela legislação. Conclui-se que biscoitos de polvilho elaborados com farelo de mandioca desidratado, constituem um produto com bom potencial nutricional e de boa aceitabilidade.Made available in DSpace on 2014-07-29T15:22:52Z (GMT). No. of bitstreams: 1 Dissertacao Janaina Pereira.pdf: 781786 bytes, checksum: b3c5556878ceb315e8986893961a68f8 (MD5) Previous issue date: 2010-07-14application/pdfhttp://repositorio.bc.ufg.br/TEDE/retrieve/3962/Dissertacao%20Janaina%20Pereira.pdf.jpgporUniversidade Federal de GoiásMestrado em Ciência e Tecnologia de AlimentosUFGBRCiencias Agrárias - Agronomiamandiocafarelo de mandiocafibra alimentarbiscoito de polvilhodesenvolvimento de produtocassavacassava bagassedietary fibercassava starch biscuitsproduct developmentCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSCaracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandiocaCharacterization and sensory analysis of biscuits fortified flour with cassava mealinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGORIGINALDissertacao Janaina Pereira.pdfapplication/pdf781786http://repositorio.bc.ufg.br/tede/bitstreams/55abeb97-995a-4e1b-b53f-a20d825c6e05/downloadb3c5556878ceb315e8986893961a68f8MD51THUMBNAILDissertacao Janaina Pereira.pdf.jpgDissertacao Janaina Pereira.pdf.jpgGenerated Thumbnailimage/jpeg1943http://repositorio.bc.ufg.br/tede/bitstreams/642c7bd7-b334-4f84-ae8f-38c7e9608403/downloadcc73c4c239a4c332d642ba1e7c7a9fb2MD52tde/14212014-07-30 03:09:44.588open.accessoai:repositorio.bc.ufg.br:tde/1421http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2014-07-30T06:09:44Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)false |
dc.title.por.fl_str_mv |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
dc.title.alternative.eng.fl_str_mv |
Characterization and sensory analysis of biscuits fortified flour with cassava meal |
title |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
spellingShingle |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca RODRIGUES, Janaina Pereira de Macedo mandioca farelo de mandioca fibra alimentar biscoito de polvilho desenvolvimento de produto cassava cassava bagasse dietary fiber cassava starch biscuits product development CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
title_full |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
title_fullStr |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
title_full_unstemmed |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
title_sort |
Caracterização e análise sensorial de biscoitos de polvilho enriquecidos com farelo de mandioca |
author |
RODRIGUES, Janaina Pereira de Macedo |
author_facet |
RODRIGUES, Janaina Pereira de Macedo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
CALIARI, Márcio |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3558164788327179 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3458448624728254 |
dc.contributor.author.fl_str_mv |
RODRIGUES, Janaina Pereira de Macedo |
contributor_str_mv |
CALIARI, Márcio |
dc.subject.por.fl_str_mv |
mandioca farelo de mandioca fibra alimentar biscoito de polvilho desenvolvimento de produto |
topic |
mandioca farelo de mandioca fibra alimentar biscoito de polvilho desenvolvimento de produto cassava cassava bagasse dietary fiber cassava starch biscuits product development CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
cassava cassava bagasse dietary fiber cassava starch biscuits product development |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The cassava bagasse, subproduct of the processing of the cassava starch, has been used mainly as animal feed. The main characteristic is to present high moisture content when in natura, starch content and dietary fiber. This study aimed to characterize the cassava starch physical and chemically, cassava bagasse in natura and cassava bagasse dehydrated and the biscuits formulated with different proportions of cassava bagasse dehydrated, with an sensorial biscuits analysis. Made, previous, the dehydration of cassava meal, then has been elaborated some biscuits formulas with concentrations of cassava from 0% (BP), 2% (BF2), 4% (BF4) 6% (BF6) and 8% (BF8), instead of cassava starch. The biscuits were analyzed for their preference, acceptability, physical and chemical characteristics and microbial quality. Data were analyzed by analysis of variance, Tukey test at 5% level of significance. The cassava starch presented content (90.65 g 100 g-1), carbohydrate (89,34 g 100 g-1) and zinc (0.88 g 100 g-1) and, lower ash content ( 0.13 g 100 g-1), acidity (1.01 mL of 0.1 NaOH 100 g-1), acid factor (0.28 mL of hydrochloric acid), phosphorus (45.00 g 100 g-1) , potassium (786.67 g 100 g-1) and calcium (200 g 100 g-1). The in natura cassava meal showed high levels of moisture (85.60 g 100 g-1). The cassava bagasse dehydrated showed high starch content (75,04 g 100 g-1), dietary fiber (60.27 g 100 g-1), phosphorus (64.00 g 100 g-1), calcium (500.00 g 100 g-1), magnesium (200 g 100 g-1) and manganese (4.00 g 100 g-1) and, reduced lipid content (4.49 g 100 g-1) and ash (1.98 g 100 g-1). The dietary fiber content and color of the biscuits increased with the addition of cassava bagasse dehydrated on the formulation, and the dietary fiber content ranged from 5.47 g 100 g-1 to 11.40 g 100 g-1. The specific volume of the biscuits decreased with the increasing of increment of cassava bagasse dehydrated in the formulation. There was no significant difference between the biscuits, as the preference. The biscuits had good acceptability for taste and appearance and microbiological quality according to the standards required by legislation. It is concluded that cassava biscuits made with cassava meal is a dried product with good nutritional potential and good acceptability. |
publishDate |
2010 |
dc.date.available.fl_str_mv |
2010-11-03 |
dc.date.issued.fl_str_mv |
2010-07-14 |
dc.date.accessioned.fl_str_mv |
2014-07-29T15:22:52Z |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
RODRIGUES, Janaina Pereira de Macedo. Characterization and sensory analysis of biscuits fortified flour with cassava meal. 2010. 81 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010. |
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http://repositorio.bc.ufg.br/tede/handle/tde/1421 |
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ark:/38995/00130000019tr |
identifier_str_mv |
RODRIGUES, Janaina Pereira de Macedo. Characterization and sensory analysis of biscuits fortified flour with cassava meal. 2010. 81 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2010. ark:/38995/00130000019tr |
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http://repositorio.bc.ufg.br/tede/handle/tde/1421 |
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UFG |
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BR |
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Ciencias Agrárias - Agronomia |
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Universidade Federal de Goiás |
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