Elaboração de biscoito glúten "free" de polvilho e tapioca: avaliação de parâmetros físico-químicos e microbiológicos, avaliação de vida útil do produto

Abstract

This study aimed to develop a gluten-free cookie using cassava starch (polvilho) and tapioca, targeting consumers with celiac disease or seeking healthier food options. The product underwent physicochemical, microbiological, texture, and color analyses, as well as shelf-life evaluation under different packaging conditions (sealed and vacuum-packed). Results showed that the developed cookie presented good stability, with low water activity and moisture content, and absence of pathogenic microorganisms, within legal limits. Regarding texture, the product demonstrated higher structural consistency compared to a commercial snack (Doritos). The study supports the technological and nutritional feasibility of using polvilho and tapioca as alternatives to wheat in gluten-free formulations.