Data/hora: 24/06/2024 17:54:00

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	28/08/1995	
Data da última atualização: 	28/08/1995	
Autoria: 	NAMBISAN, B.; SUNDARESAN, S.	
Afiliação: 	Central tuber Crops Research Institute, Sreekariyam, Trivandrum 695 017, Kerala, India.	
Título: 	Effect of processing on the cyanoglucoside content of cassava.	
Ano de publicação: 	1985	
Fonte/Imprenta: 	J. Sci. Food Agric., v.36, p.1197-1203, 1985.	
Idioma: 	Inglês	
Conteúdo: 	The efficiency of different processes in reducing the cyanoglucoside (CNG) content of cassava was studied. Maximum retention of CNG (>80%) was obserced in baked, fried and steamed tubers. CNG retention in sun-dried chips varied from 30-60%, the retention being governed by the chip thickness. In case of cassava boiled in water, smaller chip size and sufficient water was found to be the ideal condition for maximum CNG removal. There was 25-75% CNG retention in this process, depending on the chip size used. The most effective method for CNG removal was by crushing fresh tuber and subsequent sun-drying, whereby >95% CNG was eliminated. The studies indicated that the mode of processing greatly influenced the CNG content of cassava foods. It was concluded that sinceCNG canbe greatly reduced by suitable processing, it may not be a limiting factor in the utilisation of cassava for food and feed processing.	
Palavras-Chave: 	Cyanoglucosides; Processing.	
Thesaurus Nal: 	cassava.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (15914-1) - ADC - SP - -- - S3349 -  - S3349 - DIS