Navegando por Assunto "Manihot esculenta"

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Acesso aberto (Open Access)
Aminas bioativaas, bactéria lática e B-caroteno durante o processamento do tucupi
(Universidade Federal do Pará, 2019-05-15) BRITO, Brenda de Nazaré do Carmo; GLÓRIA, Maria Beatriz Abreu; http://lattes.cnpq.br/6895373188728113; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The cassava roots can generate the most diverse products, but a sauce of yellow color with flavor and exotic aroma, with countless potential use in the food industry, has gained prominence in the domestic and international market. However, its production follow a popular way, since the technological information on the main stages of production, from the fermentation of the Manipueira to the final product, are still insufficient to produce a product standardized with safety and quality. This broth is the Tucupi, obtained from the fermentation of the Manipueira, is a liquid residue from the production of flour, followed by cooking. In view of the lack of data in the scientific literature about this product, a reserach of tucupis marketed in Belém (PA) was carried out and the results showed that this product is still marketed outside the pattern of identity and quality for the Tucupi. With respect to physicochemical properties, the samples showed that the processing of the product is still variable, especially in the stages of fermentation and cooking, with variations in pH, acidity and contents of total sugar and reducer. The samples showed high levels of total cyanide (8.87- 114.66 mg HCN/L) and free (0.80-38.38 mg HCN/L) and the presence of biogenic amines (tyramine, putrescine, histamine and tryptamine) which may cause food poisoning. The influence of Manipueira fermentation on the profile of carotenoids and bioactive amines were verified during the production of Tucupi. The carotenoids were not influenced by this process, and the bioactive amines identified (Spermidine, putrescine, tyramine and histamine) allowed to affirm that during the fermentative process there should be more effective control of the sanitary hygiene conditions. Based on these results, the molecular identification of the microorganisms responsible for the spontaneous fermentation of Manipueira to obtain the Tucupi. Such knowledge will enable the development of a starter culture suitable for the production of this product with quality and safety. It was highlighted for the lactic bacteria, because these microorganisms predominate during the fermentation of cassava, besides possessing genes to synthesis of biogenic amines. Were identify only two species of lactic bacteria, Lactobacillus plantarum and Lactobacillus fermentum, with predominance of L. fermentum during the whole process was identified, and the bioactive amines identified (putrescine, histamine, spermidine) did not interfere in the activity of these bacteria. The literature evidences a correlation between the identified lactic bacteria and the production of biogenic amines, but it is essential that other genetic researches performed to ratify the capacity of L. Plantarum and L. Fermentum to encode the decarboxylase enzyme in order to produce biogenic amines. Suggested that the research of active yeast in this fermentation process be carried out, because other ways on the tucupi still need to be analyzed in order to have an effective adjust in the production, to produce a safe food.
Acesso aberto (Open Access)
Caracterização de farinhas de tapioca produzidas no estado do Pará
(2013) SILVA, Priscilla Andrade; CUNHA, Roberto Lisboa; LOPES, Alessandra Santos; PENA, Rosinelson da Silva
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.
Acesso aberto (Open Access)
Genetic parameters and simultaneous selection for root yield, adaptability and stability of cassava genotypes
(Empresa Brasileira de Pesquisa Agropecuária, 2013-12) FARIAS NETO, João Tomé de; CUNHA, Elisa Ferreira Moura; RESENDE, Marcos Deon Vilela de; CELESTINO FILHO, Pedro; AUGUSTO, Sebastião Geraldo
The objective of this work was to estimate genetic parameters and to evaluate simultaneous selection for root yield and for adaptability and stability of cassava genotypes. The effects of genotypes were assumed as fixed and random, and the mixed model methodology (REML/Blup) was used to estimate genetic parameters and the harmonic mean of the relative performance of genotypic values (HMRPGV), for simultaneous selection purposes. Ten genotypes were analyzed in a complete randomized block design, with four replicates. The experiment was carried out in the municipalities of Altamira, Santarém, and Santa Luzia do Pará in the state of Pará, Brazil, in the growing seasons of 2009/2010, 2010/2011, and 2011/2012. Roots were harvested 12 months after planting, in all tested locations. Root yield had low coefficients of genotypic variation (4.25%) and broad-sense heritability of individual plots (0.0424), which resulted in low genetic gain. Due to the low genotypic correlation (0.15), genotype classification as to root yield varied according to the environment. Genotypes CPATU 060, CPATU 229, and CPATU 404 stood out as to their yield, adaptability, and stability.
Acesso aberto (Open Access)
Hygroscopic behaviour of cassava flour from dry and water groups
(Universidade Federal do Pará, 2015-08) CHISTÉ, Renan Campos; CARDOSO, Jonnahta Monteiro; SILVA, Diego Aires da; PENA, Rosinelson da Silva
Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.
Acesso aberto (Open Access)
Identification of duplicates of cassava accessions sampled on the North Region of Brazil using microsatellite markers
(Instituto Nacional de Pesquisas da Amazônia, 2013-12) MOURA, Elisa Ferreira; FARIAS NETO, João Tomé de; SAMPAIO, José Edson; SILVA, Diehgo Tuloza da; RAMALHO, Girena Fernandes
Duplicates are common in germplasm banks and their identification is needed to facilitate germplasm bank management and to reduce maintenance costs. The aim of this work was to identify duplicates of cassava from a germplasm bank in Eastern Amazon, which had been previously characterized both morphological and agronomically. In order to be genotyped with 15 microsatellite loci, 36 accessions were selected. These accessions were classified into 13 groups of similar morpho-agronomical characteristics. All loci were polymorphic, and 75 alleles were identified, with an average of five alleles per loci and HE = 0.66. There were determined 34 pairs of genotypes with identical multiloci profiles and the probability of genetic identity was 1.1x10-12 with probability of exclusion of 99.9999%. Among these duplicates, there are accessions sampled on different years and places, but with different names and accessions with the same name sampled in different places and years. The study identified genotypes that are grown in different places and that have been maintained over the years by local farmers.
Acesso aberto (Open Access)
Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil
(2014-12) SILVA, Diego Aires da; ANTONIO, Regina Vasconcellos; ROSSI, José Márcio; PENA, Rosinelson da Silva
Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHAMCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH4)2HPO4 was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (NH4)2HPO4 was performed at the beginning of growth in culture 4. The synthesis resulted mainly in 3-hydroxy-decanoate and 3-hydroxy-dodecanoate units; 3-hydroxy-butyrate, 3-hydroxy-hexanoate; and 3-hydroxy-octanoate monomers were also produced but in smaller proportions. P. oleovorans significantly accumulated PHAMCL in the deceleration phase of growth with an oxygen limitation but with sufficient nitrogen concentration to maintain cell growth. The sugary cassava extract supplemented with andiroba oil proved to be a potential substrate for PHAMCL production.
Acesso aberto (Open Access)
Qualidade física e sensorial de biscoitos doces com fécula de mandioca
(2010-12) VIEIRA, Jucyanne Carvalho; MONTENEGRO, Flávio Martins; LOPES, Alessandra Santos; PENA, Rosinelson da Silva
This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15% of cassava starch.
Acesso aberto (Open Access)
Rheological behavior of concentrated tucupi
(Universidade Federal do Pará, 2018-11) COSTA, Telma dos Santos; RODRIGUES, Antonio Manoel da Cruz; PENA, Rosinelson da Silva
Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obtained at 25, 40, 60, and 80 °C with increasing and decreasing shear rates. Rheology at 25 °C indicated that the partial gelification of starch during concentration causes a decrease in the product’s viscosity and, if the concentration is carried out at a temperature that favors total starch gelification, the product’s viscosity increases. Concentrated tucupi behaved as a pseudoplastic fluid, but at 60 and 80 °C with increasing shear rates, the product behaved as a dilatant fluid. Hysteresis were observed in flow curves starting at 40 °C, which characterizes concentrated tucupi as a rheopectic fluid. The Ostwald-de Waele model predicted the product’s flow curves and an Arrhenius-like equation described the dependence of temperature on apparent viscosity for the rheological data obtained with increasing shear rates. The product’s activation energy (E a) values ranged from 16.86 to 25.23 kJ/mol as a function of concentration.