Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1064416
Research center of Embrapa/Collection: Embrapa Cerrados - Artigo em periódico indexado (ALICE)
Date Issued: 2017
Type of Material: Artigo em periódico indexado (ALICE)
Authors: RINALDI, M. M.
VIEIRA, E. A.
FIALHO, J. de F.
MALAQUIAS, J. V.
Additional Information: MARIA MADALENA RINALDI, CPAC; EDUARDO ALANO VIEIRA, CPAC; JOSEFINO DE FREITAS FIALHO, CPAC; JUACI VITORIA MALAQUIAS, CPAC.
Title: Shelf life of minimally processed cassava roots submitted to different conservation methods.
Publisher: Científica, v. 45, n. 1, p. 9-17, 2017.
Pages: p. 9-17
Series/Report no.: 1984-5529
Language: en
Description: The useful life of minimally processed cassava roots submitted to different conservation methods was evalu­ated. Cassava roots in natura were physically characterized, minimally processed and stored after submission to treatments in different packaging types. During storage period, the product was submitted to physicochemi­cal, sensorial and microbiological analyzes. Storage time and treatment influenced on minimally processed cassava roots quality. When only the sensorial analysis is considered, the useful life of minimally processed cassava roots was of 28 days for all treatments, except for the roots submitted to the CONTROL and CA treat­ments, which had a 24-day shelf life. However, at 14 days of storage, CONTROL, VAC, CA, and H2O treat­ments showed high psychotrophic count. Mold and yeast counts were also high for CONTROL and VAC treat­ments at 14 days of storage. At 28 days of storage, psychrotrophs, molds and yeasts count was high for all treatments. In general, the most recommended treatments, due to having a longer shelf life, were CA and H2O reaching a maximum period of 14 days of storage. Considering the cooking time and the other physicochemical analyzes, the 2.5% H2O+CA treatment is not recommended for the commercialization of minimally processed cassava roots.
Thesagro: Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
Data Created: 2017-02-16
Appears in Collections:Artigo em periódico indexado (CPAC)

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