Obtención de harina de yuca para el desarrollo de productos dulces destinados para la alimentación de celíacos

Abstract

The wheat-based foods that can be considered daily consumer to any person may be a health threat to others, because they contain a component called gluten, which the celiacs are intolerant. Being cassava a traditional crop in Ecuador without gluten and given the necessity of the proposed situation, the present investigation develops a powder base from the mixture of flours of cassava, rice and maize, which replaced the flour wheat in the formulations of products like muffins and sweet biscuits. To achieve this, the process of obtaining and characterization of cassava flour were developed. Then, the powder base was produced from the three flour mixture and determined its shelf life. Then, two formulations were determined to cookies and muffins, using two additives texture improvers: SSL (Sodium Stearoyl Lactylate) and DATEM (Diacetyl tartaric acid esters of monoglycerides). According to the results of sensory tests, DATEM additive was selected at a concentration of 0.5% for both products, as the formulations with this additive were more accepted by the panelists.