Desenvolvimento de massa alimentícia à base de mandioca (manihot esculenta cranz) : avaliação físico-química, microbiológica e sensorial

Abstract

In Mato Grosso do Sul, the consumption of table cassava is high in all regions of the state. However, the residue obtained in the extraction of starch and in the manufacture of manioc flour are usually discarded by the industry or used in animal feed, representing an environmental problem and waste of the raw material, that could be better used. Furthermore, the growing demand of the Brazilian population for gluten-free products, whether due to medical necessity or a desire to have a healthier diet, is an incentive for cassava processing industries to introduce new technologies aimed at diversifying products. The pastas are very appreciated and tasty, easy to prepare and widely consumed for being affordable. As a proposal for the elaboration of a new product, the objective of the present study was to develop a cassava based pasta, with cassava residue, taking full advantage of the raw material and nutritionally improving the product developed. Cassava flour, residue obtained from cassava flour, water and eggs were used to prepare spaghetti-type pasta. The centesimal composition was performed according to analytical norms of the Adolfo Lutz Institute and the evaluation of the sensorial analysis was applied by hedonic climbing of 9 points. From the results obtained in the evaluation of chemical composition, we observed in g / 100g of sample: humidity 4,31; proteins 9,18; lipids 6,18; carbohydrates 71,63; total fibers 7,49; fixed mineral residue 1,21. The mean of the overall evaluation obtained from the sensorial analysis was 7,3 and the acceptability index 81,1%. The results indicate a food with an adequate nutritional value, rich in fiber and with good acceptability by consumers. In conclusion, it is possible to elaborate a differentiated pasta with appropriate chemical, physical and sensorial characteristics from the cassava flour and its residue.