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Registro Completo |
Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
Data corrente: |
21/09/2021 |
Data da última atualização: |
30/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
REIS, R. C.; OLIVEIRA, L. A. de; ALMEIDA, J. M.; JESUS NETA, PALMIRA de; SANTOS, F. D.; SANTOS, V. da S.; CRUZ, R. S. |
Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; LUCIANA ALVES DE OLIVEIRA, CNPMF; JAMILLE MOTA ALMEIDA, FAMAM; PALMIRA DE JESUS NETA, UFRB; FABRINE DIAS SANTOS, FAMAM; VANDERLEI DA SILVA SANTOS, CNPMF; RENATO SOUZA CRUZ, UEFS. |
Título: |
Culinary quality and sensory profile of cassava varieties harvested at different ages qualidade culinária e perfil sensorial de variedades de mandioca de mesa |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Semina: Ciências Agrárias, Londrina, v. 42, n. 2, p. 657-678, mar./abr. 2021. |
Série: |
1679-0359 |
Idioma: |
Inglês |
Conteúdo: |
Sweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? can be associated with less acceptance and are therefore undesirable from the consumer?s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained. MenosSweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? c... Mostrar Tudo |
Thesagro: |
Mandioca. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02800naa a2200217 a 4500 001 2134636 005 2021-11-30 008 2021 bl uuuu u00u1 u #d 100 1 $aREIS, R. C. 245 $aCulinary quality and sensory profile of cassava varieties harvested at different ages qualidade culinária e perfil sensorial de variedades de mandioca de mesa$h[electronic resource] 260 $c2021 490 $a1679-0359 520 $aSweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms ?creamy?, ?soft? and ?sticky? can be associated with greater acceptance of cooked cassava roots, whereas terms such as ?floury?, ?slightly bitter?, ?no taste?, ?hard? and ?fibrous? can be associated with less acceptance and are therefore undesirable from the consumer?s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained. 650 $aMandioca 700 1 $aOLIVEIRA, L. A. de 700 1 $aALMEIDA, J. M. 700 1 $aJESUS NETA, PALMIRA de 700 1 $aSANTOS, F. D. 700 1 $aSANTOS, V. da S. 700 1 $aCRUZ, R. S. 773 $tSemina: Ciências Agrárias, Londrina$gv. 42, n. 2, p. 657-678, mar./abr. 2021.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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Biblioteca(s): |
Embrapa Amapá. |
Data corrente: |
08/11/2023 |
Data da última atualização: |
08/11/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SOUSA, W. B. B. de; DINIZ, M. F. B. G.; YAMADA, P. de O. F.; TAVARES-DIAS, M.; YAMADA, F. H. |
Afiliação: |
WALLAS BENEVIDES BARBOSA DE SOUSA, UNIVERSIDADE REGIONAL DO CARIRI; MARIA FERNANDA BARROS GOUVEIA DINIZ, UNIVERSIDADE REGIONAL DO CARIRI; PRISCILLA DE OLIVEIRA FADEL YAMADA, UNIVERSIDADE FEDERAL DO AMAPÁ; MARCOS TAVARES DIAS, CPAF-AP; FÁBIO HIDEKI YAMADA, UNIVERSIDADE REGIONAL DO CARIRI. |
Título: |
Gênero Jainus (Platyhelminthes: Monogenea) parasitando Leporinus piau Fowler, 1941 provenientes do açude Lima Campos, Icó, Ceará. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: ENCONTRO BRASILEIRO DE PATOLOGISTAS DE ORGANISMOS AQUÁTICOS, 17., 2023, Belo Horizonte. Anais. [São Paulo]: Abrapoa, 2023. |
Idioma: |
Português |
Notas: |
Enbrapoa. |
Conteúdo: |
O objetivo deste estudo foi registrar a ocorrência de monogenéticos do gênero Jainus em brânquias de Leporinus piau no açude Lima Campos, município de Icó, Ceará. |
Palavras-Chave: |
Ectoparasito. |
Thesaurus NAL: |
Anostomidae. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1158012/1/genero-jainus.pdf
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Marc: |
LEADER 00878nam a2200193 a 4500 001 2158012 005 2023-11-08 008 2023 bl uuuu u00u1 u #d 100 1 $aSOUSA, W. B. B. de 245 $aGênero Jainus (Platyhelminthes$bMonogenea) parasitando Leporinus piau Fowler, 1941 provenientes do açude Lima Campos, Icó, Ceará.$h[electronic resource] 260 $aIn: ENCONTRO BRASILEIRO DE PATOLOGISTAS DE ORGANISMOS AQUÁTICOS, 17., 2023, Belo Horizonte. Anais. [São Paulo]: Abrapoa$c2023 500 $aEnbrapoa. 520 $aO objetivo deste estudo foi registrar a ocorrência de monogenéticos do gênero Jainus em brânquias de Leporinus piau no açude Lima Campos, município de Icó, Ceará. 650 $aAnostomidae 653 $aEctoparasito 700 1 $aDINIZ, M. F. B. G. 700 1 $aYAMADA, P. de O. F. 700 1 $aTAVARES-DIAS, M. 700 1 $aYAMADA, F. H.
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