Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry

• Main Authors: Mariana Patricio de MORAIS, Márcio CALIARI, Elizabeth Harumi NABESHIMA, Jaqueline Eduarda Rodrigues BATISTA, Maria Raquel Hidalgo CAMPOS, Manoel Soares SOARES JÚNIOR
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-04-01
• Series: Food Science and Technology
• Subjects: Solanum tuberosum L.; physicochemical characteristics; texture; microbiological hazard; sensory analysis
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005008102&lng=en&tlng=en

Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). The changes of physical, chemical, microbiological and sensory characteristics of biscuits were evaluated for 6 months. Completely randomized design with 2x6 factorial arrangement was employed. In the first 36 days of biscuits storage was no increase in water activity and this remained constant up to 144 days of storage, up next. The score for sensory texture reduced over time, which shows that the tasters preferred less hard biscuits, since there was an increasing trend of instrumental hardness during storage, probably due to starch retrogradation, facilitated by higher moisture biscuits. Sweet biscuits of wheat flour and potato starch acidified and dehydrated have good physical and microbiological conditions, being able to be consumed for a period of 180 days. Potato starch recovered after acidified and dehydrated can be used as an ingredient in the products development for human consumption, avoiding losses and environmental pollution, and to generate economic gains.