Potential of non-commercial parts of Arracacia xanthorrhiza Bancroft: Biscuit production

Some vegetables, such as Arracacia xanthorrhiza, present parts that are not commercialized. However, it still has a great composition make interesting to food industry. The flours production from vegetable waste way guarantee its use whole and decrease of in the World. Also, can contribute on products by adding nutrients compounds important for human health. This study aimed develop semi-sweet biscuits with crown non-commercial roots A. xanthorrhiza flour evaluation nutritional composition, physical characteristics sensory profile. Biscuits were made different concentration cornmeal, crowns according centroid simplex experimental design, resulting nine trials. influence nutritional, substitution analyzed. Results proximal formulations biscuit significantly different, except lipids. Formulations high percentage have presented darker color been liked assessors analyze, which could be associated chocolate biscuits, due dark brown color. Semi-sweet satisfactory developed showed mainly minerals, fiber carbohydrate content.