Innovation and Valorization of Copioba Flour: Product Development

The cassava flours produced in the Copioba Valley, Bahia, are traditional products and recognized for their quality, with Copioba flour standing out. The techniques used in the preparation of this flour made it special and popularly known as "Copioba Flour". It is locally classified as a product of excellence and of great acceptance in the market, and its main characteristics are fine granulation, yellowish color and being well roasted. The present study aimed to develop products as an alternative to strengthen the production chain of Copioba flour and to evaluate the acceptability. They were used by adding the original formulation of Copioba flour pizza to develop three formulations of ham flavored pizzas adding 5, 10 and 15% of Copioba flour. Being "Pizza A" composed of 5%, "Pizza B"  composed of 10% and "Pizza C" 15%.  Sensory analysis was carried out with a hedonic scale ranging from 'I liked it very much' to 'I disliked it very much' and a survey of consumption purchase  intention, using a five-point scale between 'I would never eat' and 'I would always eat' involving 72 untrained tasters: professors, students and employees  of both sexes, aged between 20 and 40 years old at the Federal Institute of Bahia Campus Serrinha. The samples were presented to the tasters in random order and properly identified with three-digit numbers. The use of Copioba   flour in the different pizza formulations did not interfere in the sensory and structural quality of the product