Banca de QUALIFICAÇÃO: SARITA BRITO E SILVA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : SARITA BRITO E SILVA
DATE: 21/02/2022
TIME: 11:00
LOCAL: Faculdade de Farmácia
TITLE:

Physicochemical and technological characteristics of Copioba and common cassava (Manihot esculenta Crantz) flour: a case study

KEY WORDS:

Cassava flour; Composition; Classification; Technological properties.

PAGES: 20
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

The Copioba Valley is marked by the production of cassava flour, having notoriety for “Copioba flour”, however, it is still not clear how many attributes distinguish it from the common cassava flour. Thus, this study aimed to characterize Copioba and common cassava flours, from two varieties of roots, obtained from a producer of great reputation, in terms of their physical-chemical and technological characteristics. Cassava flour samples were analyzed for granulometry, color, physical-chemical characterization, starch morphology and pasta properties and texture. The flours were identified in the dry group, fine class, with a natural color between white and light yellow. As for the physical-chemical characteristics, we verified products with a low humidity content (2.92-8.17%) - water activity of 0.075-0.400, proteins (0.67-1.4%), lipids (0 .18-0.42%) and elevated carbohydrates (89.23-94.24%), being flour type I. As for ash, two samples were not satisfied (3.89, 4.72%), indicating problems in production. All samples were classified as acids (8.41-8.62 meq NaOH 0.1N/100) and preserved native starch granules. Among pasta properties, final viscosity was verified as good (2445-2849 cP) and clear colors, with potential of application in the food industry. The results allowed a specific characterization of the cassava flours, considering the techniques used, and the possibility of their uses as a technological adjunct.

 

BANKING MEMBERS:
Interna - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externo à Instituição - CARLOS WANDERLEI PILER DE CARVALHO - UFRRJ
Externa à Instituição - LUCIANA ALVES DE OLIVEIRA