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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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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
005 2024-04-05
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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Biblioteca |
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Tipo/Formato |
Classificação |
Cutter |
Registro |
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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: |
25/01/2017 |
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Data da última atualização: |
17/02/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, E. J. de; AUD, F. F.; MORALES, C. F. G.; OLIVEIRA, S. A. S. de; SANTOS, V. da S. |
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Afiliação: |
EDER JORGE DE OLIVEIRA, CNPMF; FABIANA FERRAZ AUD, CNPMF; CINARA FERNANDA GARCIA MORALES, CNPMF; SAULO ALVES SANTOS DE OLIVEIRA, CNPMF; VANDERLEI DA SILVA SANTOS, CNPMF. |
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Título: |
Non-hierarchical clustering of Manihot esculenta Crantz germplasm based on quantitative traits. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Revista Ciência Agronômica, v. 47, n. 3, p. 548-555, jul./set., 2016. |
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ISSN: |
1806-6690 |
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Idioma: |
Inglês |
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Conteúdo: |
The knowledge of the phenotypic variation of cassava (Manihot esculenta Crantz) germplasm allows the estimative of the genetic variability to support the selection of contrasting genitors. Therefore, the aim of this work was to define homogeneous groups of cassava germplasm based on yield traits, disease resistance and root quality using K-means as a non-hierarchical method. Breeding values estimated by Best Linear Unbiased Predictor (BLUP) were used for the cluster analysis. The number of groups was defined according to the stabilization of the smallest within-group sum of squares. Seventeen clusters were defined to represent the diversity of the germplasm, whose number of accessions ranged from 7 (Group 15) to 69 (Group 9). In general, accessions belonging to Groups 1, 4, 7, 12, 15 and 16 showed good agronomic traits, such as high fresh root yield and starch yield (> 60.7 t ha-1 and 18.6 t ha -1 , respectively). In contrast, only Group 15 presented low bacterial blight severity. The groups obtained showed strong differences, as evidenced by the within-groups sums of squares values, which ranged from 215.1 (Group 15) to 2,338.3 (Group 8). The K-means algorithm allowed the formation of consistent groups based on yield traits, disease resistance and root quality. Therefore, the K-means algorithm was efficient in the formation of groups with low within genotypic variation, especially concerning large amounts of data, such as in cassava germplasm banks. |
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Thesagro: |
Mandioca. |
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Thesaurus NAL: |
cassava. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02101naa a2200205 a 4500
001 2061807
005 2017-02-17
008 2016 bl uuuu u00u1 u #d
022 $a1806-6690
100 1 $aOLIVEIRA, E. J. de
245 $aNon-hierarchical clustering of Manihot esculenta Crantz germplasm based on quantitative traits.$h[electronic resource]
260 $c2016
520 $aThe knowledge of the phenotypic variation of cassava (Manihot esculenta Crantz) germplasm allows the estimative of the genetic variability to support the selection of contrasting genitors. Therefore, the aim of this work was to define homogeneous groups of cassava germplasm based on yield traits, disease resistance and root quality using K-means as a non-hierarchical method. Breeding values estimated by Best Linear Unbiased Predictor (BLUP) were used for the cluster analysis. The number of groups was defined according to the stabilization of the smallest within-group sum of squares. Seventeen clusters were defined to represent the diversity of the germplasm, whose number of accessions ranged from 7 (Group 15) to 69 (Group 9). In general, accessions belonging to Groups 1, 4, 7, 12, 15 and 16 showed good agronomic traits, such as high fresh root yield and starch yield (> 60.7 t ha-1 and 18.6 t ha -1 , respectively). In contrast, only Group 15 presented low bacterial blight severity. The groups obtained showed strong differences, as evidenced by the within-groups sums of squares values, which ranged from 215.1 (Group 15) to 2,338.3 (Group 8). The K-means algorithm allowed the formation of consistent groups based on yield traits, disease resistance and root quality. Therefore, the K-means algorithm was efficient in the formation of groups with low within genotypic variation, especially concerning large amounts of data, such as in cassava germplasm banks.
650 $acassava
650 $aMandioca
700 1 $aAUD, F. F.
700 1 $aMORALES, C. F. G.
700 1 $aOLIVEIRA, S. A. S. de
700 1 $aSANTOS, V. da S.
773 $tRevista Ciência Agronômica$gv. 47, n. 3, p. 548-555, jul./set., 2016.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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