Abstract
ABSTRACT: :Technology for the production of edible cassava chips was studied, using pretreatments such as cooking and partial drying to improve chip crispness. Different cassava varieties and types of cooking, such as boiling water and steam, were also investigated. The effects of such treatments were evaluated on chip friability criteria by using the Texture Analyzer TA.XT2, as well as affective tests for sensorial measurement. A significant correlation (‐0.90592; p≤ 0.05) was found between friability and sensory acceptance of chips from the cassava variety “IAC Mantiqueira.” The absence of correlation (‐0.66069; p < 0.05) for the variety “IAC 576.70” was considered highly positive, since the chips were sensorially accepted despite their high friability values.
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