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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale
Autores:  OLIVEIRA,Ozeni Souza de
BRITO,Vitor Hugo dos Santos
CEREDA,Marney Pascoli
Data:  2019-09-01
Ano:  2019
Palavras-chave:  Legislation
Colour
Granulometry
Composition
Ethno-varieties
Resumo:  Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a standard for the flour currently being processed and marketed. Thus, 26 samples were collected from seven municipalities of the region. At the time of this sampling, the predominant standard of the handmade cassava flour produced in Baixada Cuiabana was Dry group, Medium class, yellow-colour, of Types 1, 2 and 3. Using the Hunter Lab colour system, the predominant colour was found to be yellow with red or green tonality, with one sample artificial colorant. Consumers recognize granule size and colour as the main parameters that determine purchase of the product. Seven samples from four municipalities were classified as Out of Type, because they presented values in disagreement with legislation that could result in difficulties in valorisation and sale in the legal market.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300559
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/fst.30117
Formato:  text/html
Fonte:  Food Science and Technology v.39 n.3 2019
Direitos:  info:eu-repo/semantics/openAccess
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