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dc.contributor.authorOLIVEIRA, L. A. de
dc.contributor.authorREIS, R. C.
dc.contributor.authorVIANA, E. de S.
dc.contributor.authorSANTOS, J. F. dos
dc.contributor.authorSOUZA, V. dos S.
dc.contributor.authorJESUS, J. L. de
dc.contributor.authorSASAKI, F. F. C.
dc.contributor.authorSANTOS, V. da S.
dc.date.accessioned2021-12-01T12:00:26Z-
dc.date.available2021-12-01T12:00:26Z-
dc.date.created2021-10-13
dc.date.issued2021
dc.identifier.citationBrazilian Journal of Food Technology , Campinas, v. 24, e2020215, 2021
dc.identifier.issn1981-6723
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1135260-
dc.descriptionAbstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.
dc.language.isoeng
dc.rightsopenAccesseng
dc.titleEffect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava
dc.typeArtigo de periódico
dc.subject.thesagroMandioca
dc.subject.nalthesaurusCassava
riaa.ainfo.id1135260
riaa.ainfo.lastupdate2021-11-30
dc.identifier.doihttps://doi.org/10.1590/1981-6723.21520
dc.contributor.institutionLUCIANA ALVES DE OLIVEIRA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; ELISETH DE SOUZA VIANA, CNPMF; JOSEMARA FERREIRA DOS SANTOS, UFRB; VIVIAN DOS SANTOS SOUZA, UFRB; JACIENE LOPES DE JESUS, CNPMF; FABIANA FUMI CERQUEIRA SASAKI, CNPMF; VANDERLEI DA SILVA SANTOS, CNPMF.
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