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| COSTA,Telma dos Santos; CARMO,Juliana Rodrigues do; PENA,Rosinelson da Silva. |
| Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Cassava wastewater; Innovation; Acceptability test. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100033 |
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| COSTA,Telma dos Santos; RODRIGUES,Antonio Manoel da Cruz; PENA,Rosinelson da Silva. |
| Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obtained at 25, 40, 60, and 80 °C with increasing and decreasing shear rates. Rheology at 25 °C indicated that the partial gelification of starch during concentration causes a decrease in the product’s viscosity and, if the concentration is carried out at a temperature that favors total starch gelification, the product’s viscosity increases. Concentrated tucupi behaved as a pseudoplastic fluid, but at 60... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Cassava wastewater; Concentration; Temperature; Rheopectic fluid. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300684 |
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| COSTA,Telma dos Santos; CARMO,Juliana Rodrigues do; BRAGA,Adriano Cesar Calandrini; PENA,Rosinelson da Silva. |
| Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product’s acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product’s rheology was studied at 25, 40, and 60 °C and the activation energy (Ea) was estimated. The internal preference mapping indicated that the paste formulation with 5% and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Cassava wastewater; Β-carotene; Preference mapping; Rheology. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500115 |
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