Estudo empírico para otimização da aplicabilidade de massa de mandioca obtica a partir de diferentes variedades

Abstract

Currently there are several varieties of cassava for farming with typical characteristics, which may have specific destinations. Thus especially to varieties for human consumption, is necessary a study to better to evaluate the applicability of these different varieties and obtain a final product with sensory characteristics requested by the consumers. Therefore, the aim of this study is to develop a practical research to determine how variety influences the processing of products as well as the end of this feature. Were produced gnocchi, drumstick and escondidinho employing the same criterion for preparing of each product. The varieties used were Pioneer IAPAR 19 and Vassourinha-Yellow. We evaluated the requisites texture, stickiness and plasticity. The variety showed better acceptability Pioneer in gnocchi and drumstick while escondidinho in both varieties were accepted with only some particularities among themselves. For frying the variety Vassourinha-Yellow showed higher oil absorption which may impair the flavor.