Development of chocolate cake from the incorporation of cassava products in wheat flour

Abstract

The great quantity of wheat flour available in Brazil is imported, because the production is not sufficient for the supply. It makes Brazil dependet of these products price. The objective of this study evaluate the physical and chemical quality of cassava starch collected in fair – free and supermarket, and use products of cassava as an ingredient of chocolate cake to prove how this native product can be better exploited. The physical-chemical analysis were acidity, ash, protein, fat and moisture. Was made from 2² factorial, including 3 replicates of the central point were evaluated, with independent variables, cassava starch and cassava starch and sugar, and dependent variables, the sensory attributes. The starches marketed in supermarket showed values in accordance with brazilian law for all parameters. In the sensory evaluation of cakes incorporated with cassava starch and cassava starch showed Notes between the hedonic terms "not liked nor disliked" to "like moderately" for all sensory attributes. The formulations chosen had concentrations of 40% starch and 85% sugar, and 40% fermented cassava starch and 85% sugar.