No. 26 (2018), Resumos
No. 26 (2018)

Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life

Resumos
Published 2018-12-11
Beatriz Andrade Moyses
Universidade Estadual de Campinas
Maria Teresa Pedrosa Silva Clerici
Universidade Estadual de Campinas
Elisa Cristina Andrade Neves
Universidade Estadual de Campinas
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Keywords

Cookie
Cassava flour
Maniva.

How to Cite

MOYSES, Beatriz Andrade; CLERICI, Maria Teresa Pedrosa Silva; NEVES, Elisa Cristina Andrade. Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life. Revista dos Trabalhos de Iniciação Científica da UNICAMP, Campinas, SP, n. 26, 2018. DOI: 10.20396/revpibic262018189. Disponível em: https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189. Acesso em: 28 sep. 2026.
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Abstract

This study investigated gluten-free cookies (GFC) made with cassava roots and leaves products. The GFCs were produced with addition of 0% (control), 10% (M1), 15% (M2), and 20% (M3) of cooked cassava leaves (flour basis), and evaluated for stability for 28 days. The results were subjected to analysis of variance (ANOVA), using the Scott Knott test, SISVAR, at a significance level of 5%. The cookies made with 1.55% (d.b.) cooked leaves (M2) showed higher stability during storage in relation to the moisture, water activity and hardness parameters.

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Copyright (c) 2018 Beatriz Andrade Moyses, Maria Teresa Pedrosa Silva Clerici