Navegando por Assunto "Tucupi"

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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)
Obtenção de um produto desidratado à base de tucupi, jambu e banana verde através do processo de Refractance Window
(Universidade Federal do Pará, 2014-11-10) SANTOS, Paula Hellayne Costa dos; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
Given the immense diversity of fruits, vegetables and products developed in northern Brazil, tucupi, jambu and banana are notable because they are widely used, not only in culinary of Pará, but for several other purposes. Aiming to use these abundant products in the northern Brazil, the present work aimed at obtaining a dehydrated product based on tucupi, jambu and green banana, through the Refractance Window process. The formulations were dried at a temperature of 70 ° C, in a time of 50 min. Two formulations coded as FORM I and FORM II were dried. The initial moisture content of the formulations was 88% wb, and the values of final moisture content of the dehydrated product were 10% (for FORM I) and 9% (for FORM II). The drying time of the samples varied from one formulation to another, and the time was shorter for the drying of FORM II. The dried products had high water absorption capacity (2159.091 for FORM II) and (1666.667 for FORM I) and had an average oil absorption capacity. As to hygroscopicity, the products were considered little hygroscopic: 7.9 and 9.27 g H2O / g of sample for FORM I and FORM II, respectively. The dehydrated products showed significant content of phenols: 221.18 and 169.49 mg GAE / 100 g of sample for FORM I and FORM II, respectively. Regarding antioxidant capacity, the dehydrated products had higher antioxidant capacity by DPPH radical sequestration than the ABTS radical. For the results of color, the values (ΔE *) varied significantly for the dehydrated products with the same drying conditions. The shelf life was evaluated for 35 days and it was observed that the dried product of the Form I showed no change from seventh day, when evaluated by moisture gain, whereas FORM II showed variation during the entire period of storage . When the assessed parameter was the water activity, the FORM II did not change from the 14th day, while the FORM I changed only in twenty-first day of storage.