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- W4387528181 abstract "The study aims to develop and evaluate the sensory characteristics of beetroot-based biscuits and completely replacing wheat flour with cassava starch. Bearing in mind that beetroot (Beta vulgaris) is a very nutritious vegetable, and has several health benefits, such as strengthening the immune system, preventing and helping to combat anemia, lowering blood pressure, preventing cancer, among others. And cassava starch, in addition to having its nutrients, is a product derived from cassava raw material, which does not contain gluten in its composition, making it a good option for the celiac group. Five biscuit formulations were prepared with different proportions of beetroot and cassava starch, respectively 0, 10, 15, 20 and 25% of beetroot. Based on the results, it can be concluded that gluten-free biscuits based on cassava and beet starch (Beta vulgaris L.) presented significant results in relation to the parameters of appearance, color, texture, flavor and overall acceptability with the formulations of 10, 15 and 20% beetroot where they obtained scores greater than 7. The biscuit with 15% beetroot presented a good sensorial acceptance by the tasters with a percentage of 90%, a very high index, above the average, which is why it presents itself as great potential for commercialization." @default.
- W4387528181 created "2023-10-12" @default.
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- W4387528181 date "2023-10-11" @default.
- W4387528181 modified "2023-10-12" @default.
- W4387528181 title "Preparation and sensory analysis of gluten free biscuits based on casave starch and beet (Beta vulgaris L.)" @default.
- W4387528181 doi "https://doi.org/10.53660/clm-2059-23p36" @default.
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