Resumen

BENITEZ, Betty et al. Proximal analysis, and microbiological and sensory evaluation of a cookie made of cassava flour and bovine plasma. INCI [online]. 2008, vol.33, n.1, pp.61-65. ISSN 0378-1844.

Cassava is a tuber produced in large amounts in Venezuela, and given its high carbohydrate content it represents an important source of energy that can be complemented with proteins of high nutritive value, constituting a good option for the formulation of new foods. Bovine plasma is an important source of proteins that provides all the essential amino acids. The proximal composition, microbiological characteristics and sensorial attributes of a cookie made of cassava flour and bovine plasma were evaluated. Protein, fat, ash, humidity, carbohydrates and crude fiber were determined. Aerobic mesophiles, coliforms, Escherichia coli, molds and yeast were quantified. For sensory evaluation, an untrained panel of 140 children evaluated the product assessing color, flavor and texture using a five-point hedonic scale. The formulated cookie contains 5.22% protein, 6.26% fat, and 3.25% crude fiber, and the microbiological analysis shows compliance with COVENIN regulations. Color was found to be the most acceptable characteristic (91.4%) followed by flavour (85.9%) and texture (79.0%). Complementation of cassava flour with bovine plasma offers the possibility of producing a nutritionally enhanced cookie while providing cassava flour a potential market in the bakery industry and the use of a highly nutritive by-product such as bovine plasma leads to the elaboration of a massive consumption nutrient

Palabras clave : Galleta ; Harina de yuca ; Plasma de Bovino .