Desarrollo y caracterización de panquecas a base de harina de trigo (Triticum) y harina de yuca (Manihot esculenta)

Abstract

In Panama most of the cassava (Manihot esculenta) is produced by small farmers in marginal soil, few fertile and with a lowtechnological level. In this work a comparison of pancakes formulated with wheat flour or cassava flour was made. The pancakes were subjectedto a physicochemical, textural and sensory analysis. The development product was prepared following an optimal way according to our sensorypatterns previously obtained by consumers.The development product was a physicochemical test of moisture, ash, fiber, carbohydrates, fat and protein. In addition, a texture profile analysis(TPA) was performed to measure variables such as strength, adhesiveness and cohesiveness of the pancakes. The substitution of 100% cassavaflour in pancakes reduced gumminess, hardness, chewiness and cohesiveness. Sensory analysis of the pancakes showed the same level of preferencefor the pancakes made with wheat flour and cassava flour, showing no differences (P < 0.05) in the attributes tested.