Banca de DEFESA: SARITA BRITO E SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : SARITA BRITO E SILVA
DATE: 20/04/2022
TIME: 14:00
LOCAL: Faculdade de Farmácia
TITLE:

Know-how and physico-chemical and technological characteristics of Copioba and common cassava flours:
case study, in Copioba Valley, Bahia

KEY WORDS:

Cassava; artisanal production; traditional knowledge; proximate composition; classification; technological properties.

PAGES: 86
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUMMARY:

Cassava flours produced in Copioba Valley are traditional products and recognized for their quality, with emphasis on Copioba flour. Despite this prestige, little is known about its know-how and characteristics that distinguish it from common flour. Thus, this work aimed to characterize the know-how and indicators of physical-chemical and technological quality of Copioba flour and common flour. The study was conducted in two steps: in the first, the work focused on the know-how of Copioba cassava flour (FCOP), comparing it to the common process (FCOM), in a case study, with a producer of great reputation. For this, an on-site follow-up was carried out, with data collection through observation of activities, dialogue with the producer, field diary records and photographic takes, observing the production stages, with a work script. The time of each production stage and the roasting temperature were monitored. In the second stage of the study, it was necessary to analyze Copioba and common cassava flour, from two roots varieties, obtained from this producer, in terms of physical-chemical and technological indicators - granulometry, color, physical-chemical characterization, starch morphology and pasting properties and texture. As a result of the first stage, it was found that the main differences in production included five stages. On peeling/scraping, the bark and peel removal was complete, for FCOP, leaving fragments and brown spots on FCOM. The grinding of FCOP was carried out in two stages and occurred in a single stage for FCOM, obtaining a thick mass. After pressing, for FCOP, the crumbling was done in an electric crusher, followed by sieving, prior to roasting; for FCOM, the grinding was manual and there was no sieving, resulting in larger, non-uniform aggregates. FCOP roasting took a shorter time (average 60 min), with a higher final temperature (125ºC), recording 80 min and 110ºC for FCOM – the opposite, probably due to the larger size of the clusters of this mass. For both flours, the producer conducted the processes using his traditional knowledge and accumulated experience, being the exclusive holder of a centuries-old know-how, which differentiates the products. As for the analytical results, the flours, both FCOP and FCOM, were identified in the dry group, fine class, with a natural color between white and yellow, with low moisture content (2.92-8.17%), ash (0. 97-1.34%) water activity (0.07-0.40), proteins (0.70-1.44%), lipids (0.19-0.44%) and high carbohydrate content (97.04-98.06%). All samples were classified as acidic (8.41-8.62 meq NaOH 0.1N/100) and preserved native starch granules. Among pasting properties, values of peak viscosity, breakdown and setback showed potential for application as thickener and gelling agent in the food industry. From the findings, it is concluded that differences in the application of know-how resulted in different flours, with more careful elaboration of the FCOP, which justifies its notoriety. As for the physicochemical and technological characteristics, under the conditions of this study, although the results did not allow a precise differentiation of the two flours, the possibility of their uses as a technological adjunct was evidenced.

BANKING MEMBERS:
Interna - 287774 - RYZIA DE CASSIA VIEIRA CARDOSO
Externa à Instituição - MONICA RIBEIRO PIROZI - UFV
Externa à Instituição - LUCIANA ALVES DE OLIVEIRA - EMBRAPA