Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1163273
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Campo DCValorIdioma
dc.contributor.authorALVARES, V. de S.
dc.contributor.authorREIS, R. C.
dc.contributor.authorSOUZA, J. M. L. de
dc.contributor.authorLAMBERTUCCI, D. M.
dc.contributor.authorSANTIAGO, A. C. C.
dc.date.accessioned2024-04-03T15:34:21Z-
dc.date.available2024-04-03T15:34:21Z-
dc.date.created2024-04-03
dc.date.issued2024
dc.identifier.citationFood Science and Technology, v. 44, e00190, 2024.
dc.identifier.issn0101-2061 (Print) /1678-457X (Online)
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1163273-
dc.descriptionIn the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectProdução artesanal
dc.subjectConcentração ideal
dc.subjectIdeal concentration
dc.subjectExplotación agrícola familiar
dc.subjectPequeños agricultores
dc.subject(AC)
dc.subjectHarina de yuca
dc.subjectCúrcuma (especia)
dc.subjectPreferencias del consumidor
dc.subjectAcre
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.subjectAmazonia Occidental
dc.titleIdeal concentration of turmeric to be added to artisanal cassava flour according to consumer preference.
dc.typeArtigo de periódico
dc.subject.thesagroAgricultura Familiar
dc.subject.thesagroPequeno Produtor
dc.subject.thesagroMandioca
dc.subject.thesagroManihot Esculenta
dc.subject.thesagroFarinha
dc.subject.thesagroCondimento
dc.subject.thesagroAçafrão da Índia
dc.subject.thesagroCurcuma Longa
dc.subject.thesagroConsumidor
dc.subject.thesagroPreferência Alimentar
dc.subject.nalthesaurusFamily farms
dc.subject.nalthesaurusSmall-scale farming
dc.subject.nalthesaurusProduction economics
dc.subject.nalthesaurusCassava flour
dc.subject.nalthesaurusCondiments
dc.subject.nalthesaurusTurmeric
dc.subject.nalthesaurusConsumer preferences
riaa.ainfo.id1163273
riaa.ainfo.lastupdate2024-04-03
dc.identifier.doihttps://doi.org/10.5327/fst.00190
dc.contributor.institutionVIRGINIA DE SOUZA ALVARES, CPAF-AC; RONIELLI CARDOSO REIS, CNPMF; JOANA MARIA LEITE DE SOUZA, CPAF-AC; DANIEL MOREIRA LAMBERTUCCI, CPAF-AC; ANTÔNIO CLEBSON CAMELI SANTIAGO, SECRETARIA DE ESTADO DE AGRICULTURA.
Aparece nas coleções:Artigo em periódico indexado (CPAF-AC)

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