Development of a breakfast cereal using waste from cassava processing industry

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

doi:10.4025/actascitechnol.v35i1.12012

Alyne Ellen Dischsen, Antonio Roberto Giriboni Monteiro + Show 2 more

Open Access

https://doi.org/10.4025/actascitechnol.v35i1.12012

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Abstract

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.

Highlights

According to Lebourg (1996), the mass balance obtained for each ton of processed root is 254.7 kg of starch and 928.6 kg of wet meal, in a starch factory that processes around 200 tons root day-1. This residue is mainly destined to animal feeding, but has potential to be used as a source of dietary fiber, and can be used as a base to increase the levels of fiber of a product (CAMARGO et al, 2008)
The present study aimed to develop a breakfast cereal using the cassava meal; analyze the content of fiber and texture of this product; and evaluate its acceptability
There was an increase in the fiber content in the sample with cassava meal in the formulation, in comparison to the standard sample (Table 3)

Summary

Introduction

The cassava is a starchy tuber with great energy potential, it can be used both for consumption in natura and to industrialization; the cassava destined for industry has a great variety of uses, including the production of flour and starch, which are the most important (CARDOSO, 2001), and applications in the following industries chemical, food, textile, metallurgical, pharmaceutical, plastic, paper, cardboard, and others (LEONEL et al, 2002). According to Lebourg (1996), the mass balance obtained for each ton of processed root is 254.7 kg of starch and 928.6 kg of wet meal, in a starch factory that processes around 200 tons root day-1 This residue is mainly destined to animal feeding, but has potential to be used as a source of dietary fiber, and can be used as a base to increase the levels of fiber of a product (CAMARGO et al, 2008). The combination of pleasant taste and high nutritional value produces several processed snacks and cereals that are hit among consumers, since it contains natural ingredients (SOUZA; MENEZES, 2006). In this way, the present study aimed to develop a breakfast cereal using the cassava meal; analyze the content of fiber and texture of this product; and evaluate its acceptability. The intention of using a industrial residue is to use a low cost product with high fiber content and add economical value to the final product, since it will have a great nutritional appeal; and to minimize the possible environmental impacts derived from its disposal

Material and methods

Results and discussion

Conclusion