Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea

Abstract

The objective of the research was to investigate the effect of four pretreatments on the physicochemical and sensory characteristics of "chips" cassava variety 'Warm Water'. The pre-treatments were applied: 1) washed slices subjected to cooking and drying in an oven for 5 minutes; 2) washed slices subjected to cooking and drying in an oven for 10 minutes; 3) washed slices subjected to cooking and drying with paper towels; and 4) control. After the pre-treatment, the slices were fried in soybean oil at 180 ° C. The "chips" were analyzed for the content of protein, ash, lipid, fiber, moisture and total carbohydrates. The energy value was calculated based on the contents of carbohydrates, proteins and lipids. Acceptance testing and purchase intent was still held. The physicochemical characterization revealed significant differences between the samples for moisture, lipids, carbohydrates and energy value. All treatments were sensory acceptance, with average scores ranging from 6.9 to 8.1 for the attributes evaluated. To intending to purchase the control sample stood on the level of certainty of the panelists, with about 93% of the panelists saying definitely or probably buy the "chips", if it were for sale, which shows that the product obtained cassava variety 'Warm Water' can be prepared without the selected pretreatments.