Abstract

Yam (Dioscorea spp.) is a tuberous plant of high energy and nutritional value, with great importance for the industry and as a food because of its composition. With the purpose of developing bakery products and determining its acceptability, cake, biscuit, pasta, pancake, bread, and pizza were prepared with 0 to 20% of starch in substitution for wheat flour. Yam starch was obtained when arriving at the industry in Caapiranga-AM, the flagship yam processing town in the region. Sensory evaluation was carried out by a target audience of 50 individuals, using a hedonic scale. For the statistical analysis, the Tukey’s test was used, and it was found that in the overall analysis, the best treatments were the control (no yam starch) and the one with 5% of yam starch. The production of these byproducts is viable, adding value to yam and delivering a product with better quality to consumers.

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