In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

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RESUMOConsiderados como importantes constituintes de alimentos funcionais, as fibras alimentares ajudam a melhorar as atividades vitais e o bom desempenho do trato gastrointestinal. O pão de queijo, produto tradicional brasileiro, possui grande aceitação, e tem se tornado cada dia mais frequente na alimentação dos brasileiros, pois apresenta vantagens de incluir ingredientes de fácil aquisição em sua formulação, além de ser uma opção para pessoas com doença celíaca. A farinha de banana verde (FBV) apresenta-se como um ingrediente funcional capaz de enriquecer os alimentos devido ao seu teor de amido e minerais. Este trabalho teve por objetivo avaliar o efeito da introdução de farinha de banana verde em substituição ao amido de mandioca (polvilho azedo) em pão de queijo. Foram realizadas análises físicas (volume específico, índice de expansão, densidade, espessura da crosta, textura e cor) e sensoriais (escala hedônica e intenção de compra). O estudo mostrou que a utilização de farinha de banana verde na fabricação de pão de queijo foi viável.Palavras-chave: alimento funcional, fibras, amido, banana, glúten. PREPARATION OF CHEESE BREAD ADDED WITH GREEN BANANA FLOUR:PHYSICAL AND SENSORY CHARACTERISTICS. ABSTRACTConsidered as important constituents of functional foods, dietary fiber helps to improve the vital activities and the performance of the gastrointestinal tract. The cheese bread, traditional

There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, while only the orange-fleshed roots also have a high content of carotenoids. Due to these, this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and immersion frying. The chips were evaluated for the content of resistant starch and carotenoids in nature and chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The drying process retained a greater content of total carotenoids. Fried chips can be considered high resistant starch content, even with a decrease in the content after this processing; they also showed more intense coloring and pleasant texture. There was a statistical difference between the varieties only regarding the content of carotenoids and resistant starch. Thereby, it can be concluded that the chips of both processing have good HIGHLIGHTS  Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content.

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