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| Registros recuperados : 108 | |
| 41. |  | SANTOS, J. F. dos; VIANA, J. M. S.; VILARINHO, A. A.; CÂMARA, T. M. M. Efficiency of S2 progeny selection strategies in popcorn. Crop Breeding and Applied Biotechnology, Viçosa, MG, v. 4, n. 2, p. 183-191, June 2004.| Biblioteca(s): Embrapa Arroz e Feijão; Embrapa Hortaliças. |
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| 54. | | LAMON, S.; SANTOS, J. F. dos; GODOY, I. J. de; MORETZSOHN, M. de C.; LEAL BERTIOLI, S.; BERTIOLI, D. J. Estimation of double reduction in segmental Allotetraploid peanut. In: PLANT & ANIMAL GENOME CONFERENCE, 29., 2022, San Diego. Final abstracts guide. 2022. Apresentado também nos Anais do 54th APRES Annual Meeting, Julho 2022. Na publicação: M.D.C. MORETZSOHN| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 57. | | SANTOS, J. F. dos; GODOY, J. I.; FAVERO, A. P.; MOURA, N. F.; MICHELOTTO, M. D.; MARTINS, A. L. M. Resistência à mancha preta em populações F4 selecionadas de cruzamentos entre o amendoim cultivado e um anfidiplóide de Arachis. Bragantia, Campinas, v. 70, n. 3, p. 512-518, 2011.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 58. | | MICHELOTTO, M. D.; GODOY, I. J. de; PIROTTA, M. Z.; SANTOS, J. F. dos; FINOTO, E. L.; FAVERO, A. P. Resistance to thrips (Enneothrips flavens) in wild and amphidiploid Arachis species. PLOS ONE, v. 12, n. 5, p. 1-12, 2017.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
13/10/2021 |
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Data da última atualização: |
30/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
OLIVEIRA, L. A. de; REIS, R. C.; VIANA, E. de S.; SANTOS, J. F. dos; SOUZA, V. dos S.; JESUS, J. L. de; SASAKI, F. F. C.; SANTOS, V. da S. |
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Afiliação: |
LUCIANA ALVES DE OLIVEIRA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; ELISETH DE SOUZA VIANA, CNPMF; JOSEMARA FERREIRA DOS SANTOS, UFRB; VIVIAN DOS SANTOS SOUZA, UFRB; JACIENE LOPES DE JESUS, CNPMF; FABIANA FUMI CERQUEIRA SASAKI, CNPMF; VANDERLEI DA SILVA SANTOS, CNPMF. |
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Título: |
Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology , Campinas, v. 24, e2020215, 2021 |
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ISSN: |
1981-6723 |
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DOI: |
https://doi.org/10.1590/1981-6723.21520 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics. MenosAbstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimu... Mostrar Tudo |
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Thesagro: |
Mandioca. |
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Thesaurus NAL: |
Cassava. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226886/1/Effect-of-the-storage-period-on-physicalchemical-2021.pdf
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Marc: |
LEADER 02562naa a2200253 a 4500
001 2135260
005 2021-11-30
008 2021 bl uuuu u00u1 u #d
022 $a1981-6723
024 7 $ahttps://doi.org/10.1590/1981-6723.21520$2DOI
100 1 $aOLIVEIRA, L. A. de
245 $aEffect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava$h[electronic resource]
260 $c2021
520 $aAbstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed toevaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms ?like slightly? and ?like moderately?. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.
650 $aCassava
650 $aMandioca
700 1 $aREIS, R. C.
700 1 $aVIANA, E. de S.
700 1 $aSANTOS, J. F. dos
700 1 $aSOUZA, V. dos S.
700 1 $aJESUS, J. L. de
700 1 $aSASAKI, F. F. C.
700 1 $aSANTOS, V. da S.
773 $tBrazilian Journal of Food Technology , Campinas$gv. 24, e2020215, 2021
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