Conservación de yuca rellena coextruida

The objective of this study is to define if the sensory, functional and microbiological properties of mincemeatfilled tapioca can be properly preserved for 4 months, keeping the quality demanded by the public. To evaluate the behavior of the product quality during the established period sensorial and microbiological evaluations of the batches in study were carried out at random with a monthly frequency. The attributes flavor and texture were the response variables, due to their considerable impact on product quality and acceptance.