Abstract
ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.
Highlights
In many countries, the names cassava starch, tapioca flour and tapioca starch are often mistaken as denoting tapioca flour while denote manioc starch (Manihot esculenta, Crantz), which is a different product (Milde et al, 2010; Poongodi, Vijayakumar; Boopathy, 2012; Silva et al 2013)
This process was reported by Feddern et al (2011) for cookies made from wheat bran and rice flour: the expansion factors reported in that study were between 2.11 and 3.09, respectively, and differed from the values found in this work (0.93 and 1.04, respectively)
Similar values for ash, proteins, lipids, carbohydrates and fiber were obtained compared to the results found by the following authors: Moraes et al (2010) in their evaluation of cookies made with wheat flour and different sugar and fat contents; Santos et al (2011) with cookies made from buriti flour with or without oat; Vieira et al (2010) in the production of sweet cookies using manioc starch; Fasolin et al (2007) with cookies made from banana flour; Rodrigues, Caliari and Asquieri (2011) with biscuits made from manioc bran; Lacerda et al (2009) with cookies made from extruded rice bran in place of wheat flour and manioc starch; and Assis et al (2009) with cookies made with oat and rice flour
Summary
The names cassava starch, tapioca flour and tapioca starch are often mistaken as denoting tapioca flour while denote manioc starch (Manihot esculenta, Crantz), which is a different product (Milde et al, 2010; Poongodi, Vijayakumar; Boopathy, 2012; Silva et al 2013). Cereda (2002) states that starch can be added to cookies to standardize the gluten content of the flour in a proportion of 15 to 20% of the weight of wheat flour. Tapioca and rice flours do not contain gluten and, when used together, can boost the production of bakery products, such as glutenfree cookies, that are recommended for individuals with celiac disease. This process does not cause technological problems or alter the appearance or other fundamental characteristics of the cookies. People with gluten intolerance, called celiac disease, number 25 million worldwide which justifies research into alternatives to replace wheat in bakery products
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