Abstract
The addition of roots derivatives to bakery products may be a promising alternative to add value to these products. This study aimed to characterize and evaluate the effect of cassava leaves on the properties of gluten-free biscuits (GFB). The ingredients used were cassava flour, rice flour, cuí, tapioca flour, and 0 (F0), 3.69% (F1), 5.34% (F2), and 7.38% (F3) of cassava leaves (CCL). The results were evaluated by analysis of variance, followed by Scott-Knott test (p-value<0.05). The CCL presented 89.9% moisture, water activity of 0.98, and 2.75% protein; tryptophan was the limiting amino acid. No significant differences were observed between the F0-control and those made with the addition of CCL, which presented moisture and Aw below 3% and 0.30, and hardness between 45 to 60 N. The sensory acceptance scores were greater than 6, which indicates that it is possible to increase the added value of CCL in bakery products. The use of cassava leaves in biscuits showed good technological and sensory characteristics, making it possible to be an ingredient from regional by-products that can favor sustainable development, respect the concept of regionalization, and add income and employment.
Highlights
The COVID-19 pandemic has brought a warning to world economies, especially about the food production chain
From the gluten-free breads, gluten-free biscuits (GFB) do not require the development of gluten, a three-dimensional network to retain gases, their formulations allow the use of a larger variety of flours (Di Cairano et al, 2018), and they show that products can have different flavors, colors and regional uses of ingredients
This study aimed to enable the use of cassava derivatives and cassava leaves as a protein source in gluten-free biscuits, aiming to promote the insertion of these co-products in higher added value formulations
Summary
The COVID-19 pandemic has brought a warning to world economies, especially about the food production chain. Countries tend to close their economies, mainly the food trade, to guarantee the internal supply of their population (Hobbs, 2020; Hoover, 2020). In times of a pandemic is a health risk related to the transport of these supplies. According to Di Cairano et al (2018) and Valitutti et al (2017) biscuits and crackers are considered as important sources of carbohydrates and can be used to make nutrients available to celiac individuals. From the gluten-free breads, gluten-free biscuits (GFB) do not require the development of gluten, a three-dimensional network to retain gases, their formulations allow the use of a larger variety of flours (Di Cairano et al, 2018), and they show that products can have different flavors, colors and regional uses of ingredients. In addition to rice flour proteins, another alternative is the use of cassava leaves as an unconventional source of protein and dietary fiber
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