Qualidade física e sensorial de biscoitos doces com fécula de mandioca
This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbio...
| Autor principal: | VIEIRA, Jucyanne Carvalho |
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| Outros Autores: | MONTENEGRO, Flávio Martins, LOPES, Alessandra Santos, PENA, Rosinelson da Silva |
| Grau: | Artigo |
| Idioma: | por |
| Publicado em: |
2013
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/3374 |
| Resumo: |
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This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the
physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15% of cassava starch. |