22 research outputs found
Componentes de produção e morfologia de raĂzes de mandioca sob diferentes preparos do solo
Microbiological quality in the flour and starch cassava processing in traditional and model unit
O objetivo deste trabalho foi avaliar a qualidade microbiolĂłgica de farinha e fĂ©cula durante as diferentes etapas do processamento de mandioca, em unidades tradicionais e em uma unidade modelo. Foram determinados Ăndices de coliformes totais e termotolerantes, Bacillus cereus, Salmonela
spp., bactĂ©rias e fungos nas farinhas e fĂ©culas. NĂŁo foram observadas presenças de B. cereus e Salmonella spp. na farinha e fĂ©cula de mandioca produzidas nas unidades estudadas. A incidĂȘncia microbiana diminui com o avanço da etapa do processamento para obtenção de farinha e foi menor na unidade
modelo. ApĂłs o processo de torra, a carga microbiana estava de acordo com os valores preconizados pela legislação brasileira, concluindo-se que essa etapa pode ser considerada como crĂtica na obtenção de farinha. Na obtenção de fĂ©cula, a carga microbiana nas unidades tradicionais sĂŁo maiores que na modelo, e o aumento do nĂșmero de extraçÔes promove o aumento da incidĂȘncia de microrganismos, sendo recomendadas apenas quatro extraçÔes. ______________________________________________________________________________________ ABSTRACT: The objective of this research was to evaluate microbiological contamination in the flour and starch during cassava processing in traditional and model units. The total and fecal coliforms indexes, Bacillus cereus, Salmonella, bacteria, yeast and fungi were determined. Bacillus cereus and Salmonella were not detected in any sample. The incidence of microorganisms decreased along the processing to obtain
cassava flour, and is lower in model unit. After the roasting process, the microbial load was below the values established by the Brazilian legislation, and can be regarded as a critical step in obtaining cassava flour. Concerning starch production, the microbial load in the traditional units was higher than in the model units, and the increase of the extraction steps has promoted the growth of microorganisms. Itâs recommended the used of only 4 extractions
Productivity and drought tolerance of cassava cultivars in the Coastal Tablelands of Northeastern Brazil
Identification of duplicates of cassava accessions sampled on the North Region of Brazil using microsatellite markers
Caracterização molecular e variabilidade genética de acessos elite de mandioca para fins industriais
Biochemical and bioactive phytonutrients changes in tissues of two cultivars of fresh-cut cassava in stick form under refrigerated storage
The aim of this study was to evaluate the effects of fresh-cut in stick form of two cassava cultivars on their biochemical and antioxidant characteristics, at two harvest times. The fresh cut cassava sticks were packaged in polypropylene, maintained at 5±1ÂșC, with 90±5% relative humidity for 12 days. The concentration of carotenoids, total soluble phenolic compounds and the activity of phenylalanine ammonia lyase and antioxidant capacity were significantly higher for the sticks of cultivar 'Amarela' cassava than for the sticks of cultivar 'Cacau'. The concentrations of carotenoids, total soluble phenolic compounds, and the activity of phenylalanine ammonia lyase and antioxidant capacity were all significantly greater when harvested at 14-month of age. There was a significant increase in the activity of phenylalanine ammonia lyase during the 12 days of storage at 5ÂșC. However, there was a decrease in total carotenoids, soluble phenolic compounds, and in the antioxidant capacity of the two cultivars