Development of cassava-based pasta (manihot esculenta cranz): physico-chemical, microbiological and sensory evaluation
International Journal of Development Research
Development of cassava-based pasta (manihot esculenta cranz): physico-chemical, microbiological and sensory evaluation
Received 29th April, 2017; Received in revised form 24th May, 2017; Accepted 06th June, 2017; Published online 22nd July, 2017
Copyright ©2017, Sharmistha Chakroborty. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of the present study was to develop a cassava-based pasta using cassava flour. It cassava residue was added, taking full advantage of the raw material and nutritionally improving the product developed. Centesimal composition, microbiological analysis and the evaluation of the sensorial analysis was applied by hedonic scale. From the results obtained of the centesimal composition, in g/100 g of sample was observed: humidity 4.31; Proteins 9,18; Lipids 6.18; Carbohydrate 71.63; Total fibers 7.49; Fixed mineral residue 1,21. In the global evaluation, the mean score was 7.3 and the acceptability index was 81.1%. Microbiological analysis showed that the product met quality standards. It was concluded that from the cassava flour and its residue, it is possible to elaborate differentiated pasta with appropriate chemical, physical and sensorial characteristics.
