Substitution of cornmeal for flour of shoots and non-commercial roots of arracacha (Arracaria xanthorrhiza Bancroft) in the processing of semisweet biscuits

The objective was to develop cornmeal semisweet biscuits with the addition of flour of shoots and non-commercial roots of arracacha (Arracacia xanthorrhiza Bancroft) and evaluate their nutritional implications and physical characteristics of the product. The flours were obtained from fresh samples of shoots and non-commercial roots of arracacha. Biscuits were prepared in different concentrations of cornmeal, flour of shoots and non-commercial roots of arracacha, totaling seven trials. The flours and the biscuits were nutritionally analyzed and the cost of production was determined. That substitution of cornmeal by flour of non-commercial roots up to 50% provided fewer-calorie biscuits with higher fiber content. Flour of shoots favored the increase of fibers; however, the biscuits had a darker color and harder texture. In conclusion, the addition of arracacha residues in the production of biscuits promoted increased fiber content and reduced the calorie value.