Mucajá of Curiaú: a report on your flavor in the formation of an identity economy

• Autor(a) principal: Santos, Fabrícia Luane da Silva; Instituto Federal do Amapá, Ifap
• Data de Publicação: 2016
• Outros Autores: Nogueira, Ricardo Soares; Instituto Federal do Amapá, Ifap, Carvalho, Soraia Campos; Grupo de Pesquisa em Religiosidades Aplicadas às Humanidades, Rodrigues, Wanne de Araújo; Instituto Federal do Amapá, Ifap
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/54

This work is the result of the activities of the Research Group in Applied Religiosities the Humanities, which the authors members are participants. Its content deals with the porridge prepared with Amazonian fruit of mucaja, used as a food base of Curiaú community, marked by economic poverty of its residents seeking fruit in their food base. But also accentuates preparation possibilities of derivatives and their acceptance in the local market. Interestingly the porridge add up parts of crustacean heal as an inhibitor of sticky consistency of the fruit. Finally, this paper presents as the porridge is related to the celebrations of St. Joachim of that community patron, while pointing out possibilities for the use of the fruit in other food technologies.