Please use this identifier to cite or link to this item: http://repositorio.ufpa.br:8080/jspui/handle/2011/3372
Title: Caracterização de farinhas de tapioca produzidas no estado do Pará
Other Titles: Characterization of tapioca flour obtained in Pará state, Brazil
metadata.dc.creator: SILVA, Priscilla Andrade
CUNHA, Roberto Lisboa
LOPES, Alessandra Santos
PENA, Rosinelson da Silva
Keywords: Mandioca
Manihot esculenta
Farinha de tapioca
Características físico-química
Propriedade tecnológica
Santa Izabel do Pará - PA
Santarém - PA
Pará - Estado
Amazônia brasileira
Issue Date: 2013
Citation: SILVA, Priscilla Andrade, et al. Caracterização de farinhas de tapioca produzidas no Estado do Pará. Ciência Rural. Santa Maria - RS, v. 43, n. 1, p. 185-191, Jan. 2013. Disponível em: <http://www.scielo.br/pdf/cr/v43n1/a1113cr2012-0311.pdf>. Acesso em: 23 jan. 2013. <http://dx.doi.org/10.1590/S0103-84782013000100030>.
Abstract: Tapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particlesize). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour.
URI: http://repositorio.ufpa.br/jspui/handle/2011/3372
ISSN: 0103-8478
Appears in Collections:Artigos Científicos - FEA/ITEC

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