Elaboration of By-Products of Cará (Dioscorea spp.) From Agroecological Experience

Autor:	Albejamere Pereira de Castro, Ana Cecília Nina Lobato, Kirk Renato Moraes Soares, Matheus Miranda Caniato, Jane Maciel Leão, Carlos Victor Lamarão, João Batista Dias Damaceno
Rok vydání:	2020
Předmět:	High energy chemistry.chemical_compound biology chemistry Starch Wheat flour Statistical analysis Dioscorea Food science biology.organism_classification Agroecology Mathematics
Zdroj:	Journal of Agricultural Science. 12:205
ISSN:	1916-9760 1916-9752
Popis:	Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey’s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cb95b69053eb72610a91d79858ee3be8 https://doi.org/10.5539/jas.v12n10p205 Zobrazit plný text záznamu