Sensory analysis and characterization of breads produced with flour of residues of the cassava minimally processed

Abstract

The present work had as objective to elaborate breads of mixing flour, with substitution of part of the wheat flour for flour of the residues of the cassava proceeding from the minimum processing, as well as to characterize the breads with larger sensory acceptance. To study the possibility of substitution of the wheat flour for flour of the cassava residues, they were used for the elaboration of the breads proportions that varied from 0 to 30%. The breads were characterized and appraised as for the sensory parameters using a scale structural hedonic of nine points applied to 50 tasters  and the analyzed results using ANOVA and test of Tukey (p<0,05). The sensorial analysis showed that the breads formulated with 5% and 15% of flour of the among peels and of the pieces of the cassava, respectively, obtained larger sensory acceptance, being considered good for the tasters and  presented larger contents (%) of rude fiber (1,6 and 1,8, respectively) and starch (50,4 and 50,0, respectively) in relation to the bread standard. Thus, it was verified the viability of the use of those flour percentages of flour of residues of the cassava proceeding from the minimum processing for partial substitution of the flour of wheat in the elaboration of the breads.