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- Title
AVALIAÇÃO DA ACEITABILIDADE E DOS COMPONENTES MINERAIS DE DIFERENTES CULTIVARES DE MANDIOCA (MANIHOT ESCULENTA CRANTZ) APÓS A COCÇÃO.
- Authors
Valduga, Eunice; Tomicki, Letícia; Witschinski, Fabiele; Colet, Rosicler; Peruzzolo, Marcieli; Ceni, Giovana Cristina
- Abstract
The high number of cassava's varieties adapted to the various regions gives wide variation in chemical composition. It was investigated the sensory evaluation (acceptance, taste, texture and general appearance) and the levels of minerals (calcium, copper, iron, magnesium, manganese, potassium and sodium) of five varieties ("BRS Rosada", "Casca Roxa", "BRS Dourada", "BRS Gema de Ovo" and "Saracura") from cassava (Manihot esculenta Crantz) before cooking. Acceptance test was performed - structured hedonic scale of 9 points (1 - dislike extremely and 9 - like extremely), registering how much people liked or dislike each type, separately assessing the attributes taste, texture, appearance and general acceptance. The varieties "Casca Roxa" and "BRS Gema de ovo" were adapted for under cooking processing (25 minutes, a proportion of 1:10 of cassava/water), because they did not differed significantly (p<0.05) in the acceptance attributes, taste, texture and general appearance and showed acceptability (acceptance rate) of 80 and 75%, respectively. The varieties showed significant difference (p<0.05) for levels of sodium, magnesium, potassium and manganese. The cassava after cooking can be mainly considered as a appreciable source of potassium (471 to 704mg/100g, bs) and calcium (85 to 201mg/100g, bs). The "BRS Rosada" is distinguished by having high magnesium content (166mg/100g, bs) and iron (13mg/100g, bs). However, the varieties "Casca Roxa" and "BRS Dourada" stood out on the levels of potassium, manganese (10 and 6mg/100g, bs), calcium (201 and 93mg/100g, bs) and sodium (117 and 76mg/100g, bs), respectively.
- Subjects
CASSAVA; POTASSIUM; MAGNESIUM; EPINEPHELUS itajara; SILICATE minerals
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p205
- ISSN
0103-4235
- Publication type
Article