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| Registros recuperados : 2.402 | |
| 1. |  | SILVA, P. H. da; GOMIDE, L. R.; FIGUEIREDO, E. O.; CARVALHO, L. M. T. de; FERRAZ FILHO, A. C. Optimal selective logging regime and log landing location models: a case study in the Amazon forest. Acta Amazonica, Manaus, v. 48, n. 1, p. 18-27, 2018.| Biblioteca(s): Embrapa Acre. |
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| 4. | | VIENCZ, T.; ACRE, L. B.; RAMALHO, A. R.; ROCHA, R. B.; ALVES, E. A.; BENASSI, M. T. High-quality Robusta clones from Amazon show wide variation in the bioactive contents. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. 1 p.| Biblioteca(s): Embrapa Rondônia. |
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| 7. | | OLIVEIRA, M. V. N. d'; FIGUEIREDO, E. O.; ALMEIDA, D. R. A. de; OLIVEIRA, L. C. de; SILVA, C. A.; NELSON, B. W.; CUNHA, R. M. da; PAPA, D. de A.; STARK, S. C.; VALBUENA, R. Impacts of selective logging on Amazon forest canopy structure and biomass with a LiDAR and photogrammetric survey sequence. Forest Ecology and Management, v. 500, 119648, Nov. 2021.| Biblioteca(s): Embrapa Acre. |
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| 9. | | FERREIRA, M. P.; ALMEIDA, D. R. A. de; PAPA, D. de A.; MINERVINO, J. B. S.; VERAS, H. F. P.; FORMIGHIERI, A.; SANTOS, C. A. N.; FERREIRA, M. A. D.; FIGUEIREDO, E. O.; FERREIRA, E. J. L. Individual tree detection and species classification of Amazonian palms using UAV images and deep learning. Forest Ecology and Management, v. 475, n. 118397, p. 1-11, 2020.| Biblioteca(s): Embrapa Acre. |
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| 12. | | RUDNICK, V. A. de S.; VIEIRA JÚNIOR, J. R.; FERNANDES, C. de F.; ROCHA, R. B.; TEIXEIRA, A. L.; RAMALHO, A. R.; ESPINDULA, M. C.; SANTOS, A. V.; ANJOS, E. F. M. dos; UCHÔA, F. P. Resistance of new Coffea canephora clones to root-knot nematode (Meloidogyne incognita) in the western amazon. Coffee Science, v. 15, e151708, 2020.| Biblioteca(s): Embrapa Agroindústria Tropical; Embrapa Rondônia. |
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| 15. | | VIENCZ, T.; ACRE, L. B.; RAMALHO, A. R.; ROCHA, R. B.; ALVES, E. A.; BENASSI, M. T. Diterpenes profile in high-quality Robusta coffee. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 14., 2021, Campinas. Anais eletrônicos... Campinas: Galoá, 2021. 1 p.| Biblioteca(s): Embrapa Rondônia. |
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| 16. | | VOSTI, S. A.; WITCOVER, J.; CARPENTIER, C. L.; OLIVEIRA, S. J. M. de; SANTOS, J. C. dos. Intensifying small-scale agriculture in the western Brazilian Amazon: issues, implications and implementation. In: LEE, D. R.; BARRETT, C. B. (ed.). Tradeoffs or synergies? Agricultural intensification, economic development and the environment. New York: CABI Publishing, 2001. p. 245-266. Based on papers presented at an international conference held in Salt Lake City, Utah, Iate July-early Aug. 1998.| Biblioteca(s): Embrapa Acre. |
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| 17. | | OLIVEIRA, T. K. de; AMARAL, E. F. do; BARDALES, N. G.; ARAÚJO, E. A. de. Aptidão agroflorestal dos solos da área de inserção do Projeto Reca. In: OLIVEIRA, T. K. de; AMARAL, E. F. do; FRANKE, I. L. (ed.). Aspectos produtivos e ambientais de sistemas agroflorestais no Projeto Reca. Brasília, DF: Embrapa, 2023. cap. 5, p. 75-114.| Biblioteca(s): Embrapa Acre. |
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| 18. | | SILVA, D. V. da; LOPES, S. R.; OLIVEIRA, T. K. de; MACEDO, T. F.; BERKEMBROCK, J.; LIMA, G. S. de. Caracterização e classificação de sistemas agroflorestais em Nova Califórnia, Rondônia. In: OLIVEIRA, T. K. de; AMARAL, E. F. do; FRANKE, I. L. (ed.). Aspectos produtivos e ambientais de sistemas agroflorestais no Projeto Reca. Brasília, DF: Embrapa, 2023. cap. 2, p. 41-58.| Biblioteca(s): Embrapa Acre. |
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| 19. | | OLIVEIRA, T. K. de; SILVA, D. V. da; MIQUELONI, D. P.; SILVA, G. C. Interações em consórcios agroflorestais com ênfase no cupuaçuzeiro. In: OLIVEIRA, T. K. de; AMARAL, E. F. do; FRANKE, I. L. (ed.). Aspectos produtivos e ambientais de sistemas agroflorestais no Projeto Reca. Brasília, DF: Embrapa, 2023. cap. 3, p. 59-74.| Biblioteca(s): Embrapa Acre. |
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| 20. | | AMARAL, E. F. do; OLIVEIRA, T. K. de; MELO, A. W. F. de; BARDALES, N. G.; ARAÚJO, E. A. de; KER, J. C.; MARTORANO, L. G.; MORAES, J. R. da S. C.; FRANKE, I. L.; PEREIRA, J. B. M. Variabilidade dos estoques de carbono do solo na área de ação do Projeto Reca, Amazônia Sul-Ocidental. In: OLIVEIRA, T. K. de; AMARAL, E. F. do; FRANKE, I. L. (ed.). Aspectos produtivos e ambientais de sistemas agroflorestais no Projeto Reca. Brasília, DF: Embrapa, 2023. cap. 4, p. 75-114.| Biblioteca(s): Embrapa Acre. |
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| Registros recuperados : 2.402 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Acre; Embrapa Mandioca e Fruticultura. |
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Data corrente: |
03/04/2024 |
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Data da última atualização: |
05/04/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
ALVARES, V. de S.; REIS, R. C.; SOUZA, J. M. L. de; LAMBERTUCCI, D. M.; SANTIAGO, A. C. C. |
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Afiliação: |
VIRGINIA DE SOUZA ALVARES, CPAF-AC; RONIELLI CARDOSO REIS, CNPMF; JOANA MARIA LEITE DE SOUZA, CPAF-AC; DANIEL MOREIRA LAMBERTUCCI, CPAF-AC; ANTÔNIO CLEBSON CAMELI SANTIAGO, SECRETARIA DE ESTADO DE AGRICULTURA. |
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Título: |
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Science and Technology, v. 44, e00190, 2024. |
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ISSN: |
0101-2061 (Print) /1678-457X (Online) |
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DOI: |
https://doi.org/10.5327/fst.00190 |
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Idioma: |
Inglês |
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Conteúdo: |
In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric. |
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Palavras-Chave: |
(AC); Acre; Amazonia Occidental; Amazônia Ocidental; Concentração ideal; Cúrcuma (especia); Explotación agrícola familiar; Harina de yuca; Ideal concentration; Pequeños agricultores; Preferencias del consumidor; Produção artesanal; Western Amazon. |
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Thesagro: |
Açafrão da Índia; Agricultura Familiar; Condimento; Consumidor; Curcuma Longa; Farinha; Mandioca; Manihot Esculenta; Pequeno Produtor; Preferência Alimentar. |
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Thesaurus NAL: |
Cassava flour; Condiments; Consumer preferences; Family farms; Production economics; Small-scale farming; Turmeric. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1163273/1/27726.pdf
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Marc: |
LEADER 02899naa a2200553 a 4500
001 2163273
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008 2024 bl uuuu u00u1 u #d
022 $a0101-2061 (Print) /1678-457X (Online)
024 7 $ahttps://doi.org/10.5327/fst.00190$2DOI
100 1 $aALVARES, V. de S.
245 $aIdeal concentration of turmeric to be added to artisanal cassava flour according to consumer preference.$h[electronic resource]
260 $c2024
520 $aIn the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.
650 $aCassava flour
650 $aCondiments
650 $aConsumer preferences
650 $aFamily farms
650 $aProduction economics
650 $aSmall-scale farming
650 $aTurmeric
650 $aAçafrão da Índia
650 $aAgricultura Familiar
650 $aCondimento
650 $aConsumidor
650 $aCurcuma Longa
650 $aFarinha
650 $aMandioca
650 $aManihot Esculenta
650 $aPequeno Produtor
650 $aPreferência Alimentar
653 $a(AC)
653 $aAcre
653 $aAmazonia Occidental
653 $aAmazônia Ocidental
653 $aConcentração ideal
653 $aCúrcuma (especia)
653 $aExplotación agrícola familiar
653 $aHarina de yuca
653 $aIdeal concentration
653 $aPequeños agricultores
653 $aPreferencias del consumidor
653 $aProdução artesanal
653 $aWestern Amazon
700 1 $aREIS, R. C.
700 1 $aSOUZA, J. M. L. de
700 1 $aLAMBERTUCCI, D. M.
700 1 $aSANTIAGO, A. C. C.
773 $tFood Science and Technology$gv. 44, e00190, 2024.
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Registro original: |
Embrapa Acre (CPAF-AC) |
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