Desenvolvimento de breading de bagaço de mandioca e aplicação em peito de frango empanado

Abstract

The cassava (Manihot esculenta) is present in all Brazilian States due to the capability of adaptation to different kinds of soil. The industrialization of cassava is connected to the starch extraction that produces a residue with low commercial price, the cassava bagasse, currently, the biggest application of it is in animal feed. However, the nutritional quality and technological properties has been the two main factors for researchers to develop studies for the application of cassava bagasse in human feed. The aim of the study was to develop a coverage flour (breading) for chicken breast, using cassava bagasse as part of the raw material and compare them to two samples of commercial breading. First of all, a study was developed about drying kinetics at 50 ºC and 70 ºC. Three breading formulations was developed: F1 – 50% cassava bagasse/%50 corn flour; F2 – 75% cassava bagasse/25% corn flour; F3 – 100% cassava bagasse. After the characterization of the breading samples by chemical composition, granulometry, water absorption index (WAI), oil absorption index (OAI), five samples of chicken breast were breaded with the produced flour and the commercial breading. Later, the samples were submitted to determination of pick up, physical-chemical composition, microbiologic quality and sensory acceptance analysis. Better adjustments to the experimental data of the drying process at 50 ºC could be observed to Wang and Singh Mathematical model, meanwhile, those adjustments were observed with the drying process at 70 ºC to Page´s mathematic pattern. The produced breading had lower granulometry, bigger WAI and OAI than the commercial breading. Two physical-chemical parameters were highlighted during the production of this new breading when compared to the ones commercially produced: the lower percentage of carbohydrate and bigger acid detergent fibers. The samples breaded with the commercial flour had a bigger pick up, indicating a bigger gain of weight in the step of breading and pre-frying. In the determination of the physical-chemical parameters, the produced breading had a bigger percentage of humidity and acid detergent fibers, lower percentage of total carbohydrates. Differences between the samples were not observed according to the sensory acceptance for the attributes of appearance, color, flavor, global acceptance and purchase intention, which indicates the possibility of the production of a breading made with 100% dried cassava bagasse. All of the breaded samples had a desirable microbiological quality according to the present legislation.