Efecto de la adición de harina de yuca (Manihot esculenta Crantz) sobre las características sensoriales, reológicas y físicas de tortas y panquecas

Cassava is a staple food that provides energy source with increased productivity in the tropics, which can be used as a substitute for wheat in food for in individuals genetically influenced by the ingestion of gluten. However, the availability of products suitable for this population is limited and onerous. The objective of this research was to evaluate the effect of substitution of wheat flour by cassava flour at the level of 30 and 100% on some characteristics of cakes and pancakes. Therefore, the thermal properties, color and texture profile, and the crumbs structure and sensorial were evaluated. Gelatinization endotherm was not detected in the batter of cake, while it was observed retrogradation in the batter of pancakes. Also, the pancake shake of the mix 100% of cassava flour showed a granular structure more stable, than those of the wheat flour. In both products retrogradation was not observed. On the other hand, the substitution of the wheat