title: [Cassava evaluation as a non conventional resource for food industry].
abstract: Mean results of the chemical composition of cassava cultivated in the different regions of Mexico are presented and the most important ingredient is starch which permits that this natural resource is employed as a no-conventional ingredient in food industry, for dextrins, glucose and fructose syrups production. Cassava starch is used for baby foods, salsa and mayonnaise manufacture. Because of its physico-chemical properties, modified starches are employed in bakery for pies, refills and frozen foodstuffs production and have been considered as stabilizers, yielding a final product which is maintained fresh and of excellent texture.
authors.affiliation: Laboratorio de Control de Agua y Alimentos, Veracruz.
authors.forename: V T
authors.initials: VT
authors.lastname: Pardio Sedas
authors.forename: K N
authors.initials: KN
authors.lastname: Waliszewski Kubiak
mesh_terms: D005504:Food Analysis; D005519:Food Preservation; D005525:Food-Processing Industry; D006027:Glycosides / Q000737:chemistry; D002365:Manihot / Q000737:chemistry*; D009753:Nutritive Value; D013213:Starch / Q000032:analysis*
chemical_list: D006027:Glycosides; D013213:Starch
vernacular_title: Evaluación de la yuca como materia prima no convencional para la industria alimentaria.