Redirigiendo al acceso original de articulo en 18 segundos...
ARTÍCULO
TITULO

Development of a breakfast cereal using waste from cassava processing industry - doi: 10.4025/actascitechnol.v35i1.12012

Alyne Ellen Dischsen    
Antonio Roberto Giriboni Monteiro    
Gabriela Tursi Fukuda    
Diego Rodrigues Marques    

Resumen

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.

Palabras claves

 Artículos similares

       
 
Yulia Rahmawati,Atat Siti Nurani,Dadang Sukandar,Ali Khomsan10.17509/invotec.v8i2.6130   Abstract views: 889       PDF downloads: 744    
This study aims to: formulate operational concepts to measure the level of household food endurance, to analyze indicators of household food endurance in terms of aspects of education, economics, and food consumption, identify the characteristics of hous... ver más
Revista: Invotec

 
Carlos García Rondón, Eliana Rodríguez Marquez    
Se presenta una investigación descriptiva de corte transversal, que tuvo como propósito realizar una evaluación ergonómica de carácter integral en dos áreas de una empresa de alimentos congelados (Vegetales Congelados y Bocados de Yuca), con el fin de id... ver más