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| 1. |  | MALUTA, F. A.; BORDIGNON, S. R.; ROSSI, M. L.; AMBROSANO, G. M. B.; RODRIGUES, P. H. V. Cultivo in vitro de cana-de-açúcar exposta a diferentes fontes de luz. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 48, n. 9, p. 1303-1307, set. 2013. Notas Científicas.
Título em inglês: In vitro culture of sugarcane exposed to different light sources.| Biblioteca(s): Embrapa Unidades Centrais. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
07/10/2008 |
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Data da última atualização: |
19/02/2009 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
OLIVEIRA, L.; FUKUDA, W.; WATANABE, E.; NUTTI, M.; CARVALHO, J. L.; KIMURA, M. |
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Afiliação: |
Luciana Alves de Oliveira, CNPMF; Wania Maria Gonçalves Fukuda, CNPMF; Edson Watanabe, CTAA; Marilia Nutti, CTAA; José Luiz carvalho, CTAA; Mieko Kimura, UNESP. |
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Título: |
Total carotenoid concentration and retention in cassava products. |
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Ano de publicação: |
2008 |
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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. |
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Idioma: |
Inglês |
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Notas: |
SP01-16. |
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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. MenosFor 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-d... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02286naa a2200193 a 4500
001 1637327
005 2009-02-19
008 2008 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, L.
245 $aTotal carotenoid concentration and retention in cassava products.
260 $c2008
500 $aSP01-16.
520 $aFor 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.
700 1 $aFUKUDA, W.
700 1 $aWATANABE, E.
700 1 $aNUTTI, M.
700 1 $aCARVALHO, J. L.
700 1 $aKIMURA, M.
773 $tIn: SCIENTIFIC MEETING OF THE GLOBAL CASSAVA PARTNERSHIP, 1., 2008, Ghent. Cassava: meeting the challenges of the new millennium. Ghent:: IPBO, 2008. p. 38.
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