44F-14 |
Use of previously gelatinized cassava flour (Manihot esculenta Crantz) in the elaboration of pre-fried, frozen restructured products. |
H. C. MENEZES1, S. A. G. Berbari2, V. D. A. Anjos, E. E. M. Mori, N. Braganolo, and K. H. Takata. (1) Departamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CP 6121, Cidade Universitária Zeferino Vaz, Campinas, SP, 13083-970, Brazil, (2) Frutotec, Instituto de Tecnologia de Alimentos, Av. Brasil 2880, Campinas, SP, 13073-001, Brazil Cassava is one of the most important food cultures in tropical cultures, being the main source of calories for approximately 500 million people. The versatility of the use and application of cassava, its products and sub-products, provides a wide world market spectrum for human consumption. The objective of this research was to evaluate previously gelatinized cassava starch to substitute cooked cassava pulp in the elaboration of pre-fried, frozen restructured products. Pre-fried, frozen restructured sticks were processed from cooked cassava pulp and from previously gelatinized cassava flour. The final products were chemically, physically and sensorially evaluated. Chemically, both products gave similar results for moisture and fat contents after frying of the final products, the fat content being compatible with that of similar products on the market (11.5%). Color determinations were also similar for the 2 samples, indicating golden yellow products. The texture determinations correlated well with the sensory evaluations. The ADQ showed significant differences for the attributes appearance and sweetness, but the preference evaluation showed no significant differences between the 2 samples. Thus it was shown that pre-gelatinized cassava starch could be used to substitute cooked cassava pulp in the preparation of restructured sticks of acceptable quality, overcoming 2 problems for the use of this root crop, which are the lack of uniformity in gelatinization during cooking, resulting in soft and hard areas in the final product, and the high perishability of the raw material, which must be processed within 48h of harvesting.
Session 44F, Product Development
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