EMPLEO DE HARINA DE YUCA EN EL DESARROLLO DE UN PRODUCTO CONFORMADO.

The objective of this study was to evaluate the effect of cassava flour on the physico-chemical, microbiological, sensory and texture characteristics in a conformed product (croquette). A completely randomized design with 25, 50 and 75% of substitution was used. In addition, standard with 100% wheat flour was elaborated. The results were processed by analysis of simple variance and multiple range test. Physicochemical, microbiological, sensory and instrumental texture determinations were performed. [ABSTRACT FROM AUTHOR]