02899naa a2200553 a 450000100080000000500110000800800410001902200420006002400430010210000220014524501320016726000090029952012730030865000180158165000150159965000250161465000170163965000250165665000240168165000130170565000240171865000250174265000150176765000150178265000180179765000120181565000130182765000220184065000210186265000270188365300090191065300090191965300240192865300240195265300250197665300230200165300360202465300190206065300240207965300270210365300320213065300250216265300190218770000160220670000230222270000230224570000230226877300540229121632732024-04-05       2024    bl uuuu     u00u1 u    #d  a0101-2061 (Print) /1678-457X (Online)7 ahttps://doi.org/10.5327/fst.001902DOI1 aALVARES, V. de S.  aIdeal concentration of turmeric to be added to artisanal cassava flour according to consumer preference.h[electronic resource]  c2024  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.  aCassava flour  aCondiments  aConsumer preferences  aFamily farms  aProduction economics  aSmall-scale farming  aTurmeric  aAçafrão da Índia  aAgricultura Familiar  aCondimento  aConsumidor  aCurcuma Longa  aFarinha  aMandioca  aManihot Esculenta  aPequeno Produtor  aPreferência Alimentar  a(AC)  aAcre  aAmazonia Occidental  aAmazônia Ocidental  aConcentração ideal  aCúrcuma (especia)  aExplotación agrícola familiar  aHarina de yuca  aIdeal concentration  aPequeños agricultores  aPreferencias del consumidor  aProdução artesanal  aWestern Amazon1 aREIS, R. C.1 aSOUZA, J. M. L. de1 aLAMBERTUCCI, D. M.1 aSANTIAGO, A. C. C.  tFood Science and Technologygv. 44, e00190, 2024.