Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life
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 analysi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Universidade Estadual de Campinas
2018
|
| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1864358341170429952 |
|---|---|
| author | Moyses, Beatriz Andrade Clerici, Maria Teresa Pedrosa Silva Neves, Elisa Cristina Andrade |
| author_facet | Moyses, Beatriz Andrade Clerici, Maria Teresa Pedrosa Silva Neves, Elisa Cristina Andrade |
| author_sort | Moyses, Beatriz Andrade |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp |
| description | 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. |
| first_indexed | 2025-10-08T13:49:57Z |
| format | Online |
| id | ojs-article-189 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | eng |
| last_indexed | 2025-10-08T13:49:57Z |
| publishDate | 2018 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-1892025-09-26T14:32:30Z Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life Moyses, Beatriz Andrade Clerici, Maria Teresa Pedrosa Silva Neves, Elisa Cristina Andrade Cookie Cassava flour Maniva. 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. Universidade Estadual de Campinas 2018-12-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189 10.20396/revpibic262018189 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp 2596-1969 eng https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189/164 Copyright (c) 2018 Beatriz Andrade Moyses, Maria Teresa Pedrosa Silva Clerici http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Moyses, Beatriz Andrade Clerici, Maria Teresa Pedrosa Silva Neves, Elisa Cristina Andrade Cookie Cassava flour Maniva. Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title | Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title_full | Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title_fullStr | Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title_full_unstemmed | Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title_short | Gluten-free cookies with products of Cassava (Manihot esculenta Crantz) roots and leaves: technological quality and shelf life |
| title_sort | gluten-free cookies with products of cassava (manihot esculenta crantz) roots and leaves: technological quality and shelf life |
| topic | Cookie Cassava flour Maniva. |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/189 |
| work_keys_str_mv | AT moysesbeatrizandrade glutenfreecookieswithproductsofcassavamanihotesculentacrantzrootsandleavestechnologicalqualityandshelflife AT clericimariateresapedrosasilva glutenfreecookieswithproductsofcassavamanihotesculentacrantzrootsandleavestechnologicalqualityandshelflife AT neveselisacristinaandrade glutenfreecookieswithproductsofcassavamanihotesculentacrantzrootsandleavestechnologicalqualityandshelflife |
