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Registros recuperados : 6.428 | |
Registros recuperados : 6.428 | |
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Registro Completo
Biblioteca(s): |
Embrapa Acre; Embrapa Mandioca e Fruticultura. |
Data corrente: |
03/04/2024 |
Data da última atualização: |
05/04/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
ALVARES, V. de S.; REIS, R. C.; SOUZA, J. M. L. de; LAMBERTUCCI, D. M.; SANTIAGO, A. C. C. |
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. |
Título: |
Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. |
Ano de publicação: |
2024 |
Fonte/Imprenta: |
Food Science and Technology, v. 44, e00190, 2024. |
ISSN: |
0101-2061 (Print) /1678-457X (Online) |
DOI: |
https://doi.org/10.5327/fst.00190 |
Idioma: |
Inglês |
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. |
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. |
Thesagro: |
Açafrão da Índia; Agricultura Familiar; Condimento; Consumidor; Curcuma Longa; Farinha; Mandioca; Manihot Esculenta; Pequeno Produtor; Preferência Alimentar. |
Thesaurus NAL: |
Cassava flour; Condiments; Consumer preferences; Family farms; Production economics; Small-scale farming; Turmeric. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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Embrapa Acre (CPAF-AC) |
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