Publicação:
THE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICS

dc.contributor.authorCereda, M. P.
dc.contributor.authorSarmento, SBS
dc.contributor.authorWoslacki, G.
dc.contributor.authorAbbud, N. S.
dc.contributor.authorRoca, R. D.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:29:13Z
dc.date.available2014-05-20T15:29:13Z
dc.date.issued1990-01-01
dc.description.abstractThe edible parts of cassava cultivar Pioneira roots after 12 and 24 months of cultivation were analysed for human consum. The yield was 63% when the roots were harvested at the right time (12 months), and lower (58%) for older roots, with 24 months. Total cyanide contents were 62,0 - 61,8 and 58,0 - 63,4 ppm, respectively. Cooking time was 13,5 min and 19,5 min, respectively, although the cooked mass quality was similar good. The edible part of the roots was processed in french fries or tholes, submited to two treatment: blanching for three minutes and boiling for ten minutes. Treated and in natura tholes were fried in vegetable oil at 190-degrees-C. The effect of freezing (-20-degrees-C for 60 days) on the cooking quality was also evaluated. The frozen storage reduced the total cyanid content in all treatment. The rate of cyanid decrease were 45%, 84% and 88% with frying, blanching and frying, and boiling and frying, respectively. Blanching followed by frying assured a safe cyanid level for human consum as well as a good acceptance in sensorial analysis. The influence of the age of the roots in cooking quality was a decrease in softness. Frozen storage softened the 24 month old roots and worsened the flavor of 12 month old root. For table purposes cassava roots should be processed in french fries and blanching, what would allow frozen storage of edible part.en
dc.description.affiliationUNIV ESTADUAL PAULISTA JULLO MESQUITA FILHO,FAC CIENCIAS AGRON,DEPT TECNOL PROD AGROPECUARIOS,BR-18600 BOTUCATU,SP,BRAZIL
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA JULLO MESQUITA FILHO,FAC CIENCIAS AGRON,DEPT TECNOL PROD AGROPECUARIOS,BR-18600 BOTUCATU,SP,BRAZIL
dc.format.extent511-525
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_issues&pid=1516-8913&lng=en&nrm=iso
dc.identifier.citationArquivos de Biologia E Tecnologia. Curitiba-Paraná: Inst Tecnologia Parana, v. 33, n. 3, p. 511-525, 1990.
dc.identifier.issn0365-0979
dc.identifier.urihttp://hdl.handle.net/11449/38855
dc.identifier.wosWOS:A1990EV73800002
dc.language.isospa
dc.publisherInst Tecnologia Parana
dc.relation.ispartofArquivos de Biologia E Tecnologia
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleTHE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICSen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/babt/iaboutj.htm
dcterms.rightsHolderInst Tecnologia Parana
dspace.entity.typePublication
unesp.author.orcid0000-0002-1776-2066[5]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agronômicas, Botucatupt
unesp.departmentEconomia, Sociologia e Tecnologia - FCApt

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