Data/hora: 03/06/2024 09:12:45

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	07/10/2008	
Data da última atualização: 	19/02/2009	
Autoria: 	OLIVEIRA, L.; FUKUDA, W.; WATANABE, E.; NUTTI, M.; CARVALHO, J. L.; KIMURA, M.	
Afiliação: 	Luciana Alves de Oliveira, CNPMF; Wania Maria Gonçalves Fukuda, CNPMF; Edson Watanabe, CTAA; Marilia Nutti, CTAA; José Luiz carvalho, CTAA; Mieko Kimura, UNESP.	
Título: 	Total carotenoid concentration and retention in cassava products.	
Ano de publicação: 	2008	
Fonte/Imprenta: 	In: SCIENTIFIC MEETING OF THE GLOBAL CASSAVA PARTNERSHIP, 1., 2008, Ghent. Cassava: meeting the challenges of the new millennium. Ghent:: IPBO, 2008. p. 38.	
Idioma: 	Inglês	
Notas: 	SP01-16.	
Conteúdo: 	For human health it is important to know the carotenoid concentration in food that is consumed. Thus, the objective of this study was to evaluate the total carotenoid concentration and retention in six procedures (traditional flour, oven-dried and sun-dried scrapped flour, 'Gari' flour, cassava chips and boiled cassava) using two sweet (Gema de ovo and Dourada) and two bitter (949 and 1709) cassavas. Total carotenoid was determined spectrophotometrically and retention was calculated on dry weight basis. Raw roots of 949, 1709, Gema de ovo and Dourada varieties presented 12.2, 8.2, 3.4 and 3.3 ug/g (fresh weight) of total carotenoid, and 44, 41, 39 and 34% of dry matter, respectively. Good retention of carotenoids (approximately 72-96%) was observed in boiled cassava (100°C, 30 min). Chips (thin slices fried in oil at 180°C) and traditional flour (cassava ground, pressed and dried at 120°C) showed the lowest retention (about 26-34% and 50-59%, respectively) probably due to the high temperature used. However, chips showed good stability during two weeks of storage, while traditional flour showed the lowest stability. "Gari" flour, which was also submitted to high temperature but uses fermented roots, retained approximately 75-90% of total carotenoids and showed the lowest loss during storage. Intermediary retention was observed in oven-dried (approximately 69-92%) and sun-dried (approximately 54-69%) scraped flours. Although the oven-dried presented higher retention than sun-dried flour during the processing, the latter presented higher stability during storage. Another trial will be carried out to confirm the repeatability of the present results.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)