Development of cassava-based pasta (manihot esculenta cranz): physico-chemical, microbiological and sensory evaluation

International Journal of Development Research

Volume: 
7
Article ID: 
9434
5 pages
Research Article

Development of cassava-based pasta (manihot esculenta cranz): physico-chemical, microbiological and sensory evaluation

Raquel Onozato Castro Fernandes, Gabriela Torres Silva, Camila Jordão Candido, Daniela Granja Arakaki, Danielle Bogo, Priscila Aiko Hiane, Valter Aragão do Nascimento and Rita de Cássia Avellaneda Guimarães

Abstract: 

The aim of the present study was to develop a cassava-based pasta using cassava flour. It cassava residue was added, taking full advantage of the raw material and nutritionally improving the product developed. Centesimal composition, microbiological analysis and the evaluation of the sensorial analysis was applied by hedonic scale. From the results obtained of the centesimal composition, in g/100 g of sample was observed: humidity 4.31; Proteins 9,18; Lipids 6.18; Carbohydrate 71.63; Total fibers 7.49; Fixed mineral residue 1,21. In the global evaluation, the mean score was 7.3 and the acceptability index was 81.1%. Microbiological analysis showed that the product met quality standards. It was concluded that from the cassava flour and its residue, it is possible to elaborate differentiated pasta with appropriate chemical, physical and sensorial characteristics.

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