Development of a breakfast cereal using waste from cassava processing industry - doi: 10.4025/actascitechnol.v35i1.12012
| Autor: | Dischsen, Alyne Ellen, Monteiro, Antonio Roberto Giriboni, Fukuda, Gabriela Tursi, Marques, Diego Rodrigues |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Acta Scientiarum: Technology, Vol 35, Iss 1, Pp 157-161 (2013) Acta Scientiarum. Technology; Vol 35 No 1 (2013); 157-161 Acta Scientiarum. Technology; v. 35 n. 1 (2013); 157-161 Acta scientiarum. Technology Universidade Estadual de Maringá (UEM) instacron:UEM |
| ISSN: | 1807-8664 1806-2563 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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