Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

Abstract

Tapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.Index terms: Starch; brown sugar; celiac disease. RESUMOA farinha de tapioca é oriunda de fécula extraída da mandioca, sendo um alimento largamente utilizado no Brasil. A farinha de arroz é produzida a partir de grãos de arroz, utilizada na elaboração de pães, mingaus, bolos e biscoitos, sendo recomendada para celíacos. O açúcar mascavo advindo do cozimento do caldo da cana-de-açúcar tem grande riqueza de ferro. O objetivo deste trabalho foi de agregar valor aos produtos supracitados, desenvolvendo biscoitos à base de farinha de tapioca e de arroz. Foram preparadas 5 formulações: A, com proporções de 100:0, B 75:25, C 50:50, D 25:75 e E 0:100 para farinha de mandioca e farinha de arroz, respectivamente adicionado de açúcar mascavo, analisando suas propriedades tecnológicas, nutricionais e sensoriais. As análises realizadas foram perfil de textura da massa, peso, diâmetro e volume, acidez, atividade de água, carboidratos, lipídios, proteínas, fibras alimentares, cinzas e umidade; avaliação sensorial através de teste afetivo com 90 julgadores, utilizando escala hedônica estruturada de nove pontos, com variação entre os termos 'gostei muitíssimo' e 'desgostei muitíssimo' para os atributos de aroma, cor, textura, sabor e impressão global, e intenção de compra. Os resultados indicaram que os biscoitos de farinhas de tapioca e de arroz adicionado de aç...

A Research of Effect of Three Sweet Potato Varieties and Addition on Resistant Starch Content and Physical Characteristics of Steamed Rice Bowl Cake

“…This pattern especially was found in TN 66, this may be explained by higher crude fiber of TN 66. This result was also observed by Montes et al [19], who observed that cookies containing tapioca and rice flour displayed higher hardness.…”

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

“…On the other hand, for consumers in the age group (b), there was a decrease in the evaluations, but, for the 5% and 15% formulations, the testers stated that they liked it slightly (score 6.0), presenting a higher acceptability index than the sample containing only wheat flour. These results demonstrate that cookies made from the CAB flour presented similar acceptability to the cookies of commercial wheat flour, grape marc, banana, rice, and tapioca [50,56,57] before the evaluators, highlighting the age group A and making it promising in the supplementation and incorporation in food formulations improving the nutritional properties. Cookies made with different proportions of CAB flour are shown in Figure 3.…”

Pengembangan Cookies Non Terigu dari Campuran Tepung Beras, Tepung Tapioka, dan Tepung Maizena

“…Berdasarkan Standar Nasional Indonesia (01-2973-1992 kadar protein biskuit adalah minimal 6% dan hasil analisis kadar protein cookies tersebut antara 2.74-3.40% (Tabel 3). Cookies berbagai variasi perbandingan tepung beras, tepung tapioka, dan tepung maizena memiliki rentang kadar protein yang sama dengan cookies yang dibuat dari campuran tepung beras dan tepung tapioka 25%:75% serta 50%:50% (Montes et al, 2015). Cookies dengan perbandingan tepung beras, tepung tapioka, tepung maizena sebesar 45:45:10 memiliki kadar protein paling rendah dan perbandingan 65:35:5 memiliki kadar protein paling tinggi.…”

“…Hal ini menunjukkan cookies tersebut memiliki kandungan serat kasar yang tidak sesuai dengan SNI. Namun, kadar serat kasar tersebut sesuai dengan standar cookies Brasil yaitu minimal 3% (Montes et al, 2015). Cookies berbahan baku campuran tepung beras, tepung tapioka, dan tepung maizena bisa menjadi kue kering yang lebih menyehatkan karena kandungan serat kasar yang lebih tinggi.…”