Navegando por Assunto "Cassava flour"

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Acesso aberto (Open Access)
Farinha de mandioca (Manihot esculenta) e tucupi: uma abordagem analítica utilizando espectroscopia no unfravermelho próximo (NIRS) e ferramentas quimiométricas
(Universidade Federal do Pará, 2022-04-25) POMPEU, Darly Rodrigues; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The near infrared spectroscopy (NIRS) coupled to chemometrics has been used as an alternative tool for quick and reliable solutions. Cassava flour (CF) can be classified as fermented and non-fermented types. Tucupi is a yellow broth, acidic, mostly aromatic and widely used in Regional dishes in Para state. This thesis proposed to apply for the first time the NIRS associated with chemometrics to predict quality parameters from CF and tucupi, as well as to discriminate fermented and non-fermented CF. One hundred six samples of CF was investigated and nine physicochemical parameters of CF were evaluated. Calibration equations with independent validation were developed to predict all parameters using the partial least square regression method. The performance of models was evaluated by the root mean standard error of calibration (RMSEC) and validation (RMSEV), and R2 values. The aW (RMSEC = RMSEV = 0.05), moisture content (RMSEC = 0.35%; RMSEV = 0.45%) and pH (RMSEC = 0.16; RMSEV = 0.18) could be predicted (R2 > 0.727) by NIRS coupled to multivariate analysis. NIRS coupled to Principal Component Analysis–Linear Discriminant Analysis (PCA-LDA) was also used to investigate the classification of fermented and unfermented CF. The use of NIRS spectra allows to obtain better performance parameters (training accuracy: 86.3–93.8%; validation accuracy: 84.6–96.2%) to discriminate fermented and unfermented CF than the use of the physicochemical properties (training accuracy: 80%; validation accuracy: 84.6%). NIRS was also used to predict nine quality physicochemical properties of tucupi Sixty-five samples of tucupi were used in this study. The performance of models was evaluated by the R2, RMSEC, root mean standard error of cross-validation (RMSECV) and RMSEV values. The total soluble solids contents could be predicted (R2 > 0.727; RMSEC = 0.184%; RMSECV = 0.411%; RMSEV = 0.338%) by NIRS coupled to multivariate analysis. NIRS and chemometrics proved to be a powerful tool to predict quality parameters in CF and tucupi as well as to discriminate fermented and non-fermented CF.
Acesso aberto (Open Access)
Impregnação supercrítica de carotenoides da torta do mesocarpo do dendê (elaeis guineensis) na farinha de mandioca (manihot esculenta crantz)
(Universidade Federal do Pará, 2017-02-22) TUPINAMBÁ, Renan Araújo Siqueira; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165
Brazil is the second largest producer of manioc (Manihot esculenta Crantz), with an average production of 24.6 million. This tuber is an important source of carbohydrates, being used mainly in the production of flour for human consumption. In view of this, this work investigated the enrichment capacity of manioc flour with carotenoids of palm mesocarp pie, transforming it into functional food by the use of supercritical CO2 as transfer fluid in the extraction/impregnation process. The impregnation of carotenoids from palm mesocarp cake in cassava flour was carried out using a supercritical extraction plant installed in the Laboratory of Separation Operations, located at the Federal University of Pará. The lipid content found in the palm mesocarp pie is still Considerable, about 12.83%, and this contains a carotenoid concentration of 5070.54 μg/g. The time of impregnation was the variable that showed the greatest significant difference between applied experiments, where at a time of 20 minutes the cassava flour presented more satisfactory results as the concentration of impregnated β- carotene. The impregnated oil mass and water activity of the final product were satisfactory, as the flour presented a pleasant physical appearance, as well as it’s water activity levels remained within the ideal range for the flour stability, with lower water activity values to 0.6. In this way, the enriched flour presented high capacity of impregnation of carotenoids using supercritical fluid, corroborating the fact that β-carotene presents as an excellent natural dye.