Data/hora: 01/06/2024 02:08:54

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	24/02/2000	
Data da última atualização: 	24/02/2000	
Autoria: 	ARIHANTANA, M. B.; BUCKLE, K. A.	
Afiliação: 	The University of New South Wales PO Box 1, Kensington, NSW 2033. Australia.	
Título: 	Cassava detoxication during tape fermentation with traditional inoculum	
Ano de publicação: 	1987	
Fonte/Imprenta: 	International Journal of Food Science and Technology, v.22, p.41-48, 1987	
Idioma: 	Inglês	
Conteúdo: 	Tape ketela is a traditional Indonesian termented cassava product using ragi as inoculum. Cassava fermented with 0.2-0,4% ragi produced a characteristic flavour and sweet-sour alcoholic taste. After 3 days' fermentation the pH decreased from 6.54 to 5.06-5.17, titratable acidity increased from 0.07 to 0.22-0,26%, reducing and total sugars increased from 1.1 to 21.4-22.0% and 3.9 to 22.9-23.5%, respectively, while alcohol content increased from less than 0.01 to 2.02-2.12%. Total cyanide loss during fermentation was 58-87%. Most cyanide was lost during steaming (40-70%) while 9-35% was lost during 3 days fermentation. Sensory evaluation revealed no significant differences in flavour, texture and colour (P>0.01) of tape prepared by two different methods. Tape prepared from dried cassava (gaplek) did not develop characteristic organoleptic properties.	
Palavras-Chave: 	Cyanide detoxication; Gaplek; Ragi; Tape ketela.	
Thesaurus Nal: 	cassava.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (17702-1) - ADD - SP - -- - S034 -  - S034 - DIS