TECNOLOGIA DE PRODUÇÃO E RENDIMENTO DE KAFTA CAPRINA COM ADIÇÃO DE FÉCULA DE MANDIOCA (Manihot esculenta Crantz)

The objective of this work was to process goat kaftas added with 3% cassava starch, in addition to evaluating their yield. The product was elaborated in the farming industry section, at the Federal Institute of Education, Science and Technology of Ceará, campus Crato. The product was obtained from two whole goat palettes, whose weight was 2.380 g, plus 3% cassava starch and characteristic ingredients of built-in products. The addition of regional ingredients provides attributes such as flavor, texture, softness, juiciness. The yield of the final was 15 kaftas, with an individual weight of 216.3 g totalizing approximately 3,245.13 g. The freezing temperature for this meaty product was -18 ° C. The in-depth knowledge of the caprine kafta processing added with ingredients that add value is extremely important for the realization of studies aiming products achievement of easy preparation and good acceptance in the market, which is one of the great challenges in the food industry.