Development and sensorial acceptance of biofortified cassava snack
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643 |
Resumo: | Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of Beta-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers’ diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 ?g g g-1 and 6.92 ?g g g-1, respectively, and Beta-carotene, 8.93 ?g g g-1 and 4.98 ?g g g-1, respectively. For carotenoids and Beta-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly” and "like moderately”. Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and Beta-carotene contents, thus being biofortified varieties suitable for the elaboration of this product. |
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Semina. Ciências Agrárias (Online) |
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Development and sensorial acceptance of biofortified cassava snackDesenvolvimento e aceitação sensorial de chips desidratado de mandioca biofortificadaBeta-caroteneDryingManihot esculenta CrantzSensory evaluation.Beta-carotenoDesidrataçãoManihot esculenta CrantzAvaliação sensorial.Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of Beta-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers’ diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 ?g g g-1 and 6.92 ?g g g-1, respectively, and Beta-carotene, 8.93 ?g g g-1 and 4.98 ?g g g-1, respectively. For carotenoids and Beta-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly” and "like moderately”. Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and Beta-carotene contents, thus being biofortified varieties suitable for the elaboration of this product.A mandioca é a base alimentar para milhões de pessoas das regiões tropicais da África, América Latina e Ásia. Contudo as variedades comerciais de mandioca são deficientes em vitamina A e o consumo de mandioca biofortificada, que apresenta maior concentração de Beta-caroteno nas raízes, representa uma alternativa para prevenir essa deficiência. Os produtos desidratados são uma parte integrante da dieta de muitos consumidores, os quais têm preferido alimentos mais saudáveis e de menor valor calórico. O objetivo desse estudo foi desenvolver um produto desidratado de mandioca (chips desidratados) a partir de variedades biofortificadas. Os chips desidratados foram elaborados a partir de raízes dos seguintes genótipos de mandioca biofortificados: BRS Dourada, BRS Gema de Ovo, BRS Jari e o híbrido 2003 14-11. Para a obtenção dos chips desidratados, as raízes de mandioca foram lavadas, sanitizadas, descascadas, fatiadas com 0,8 mm de espessura, branqueadas e desidratadas a 65 °C. Na primeira etapa, os chips desidratados foram elaborados sem adição de aromatizante, a partir de raízes de quatro genótipos de mandioca, colhidos aos 12 meses após o plantio, a fim de selecionar os dois melhores para a produção dos chips desidratados com base na aceitação sensorial. Na segunda etapa, foram elaborados chips desidratados com adição de aromatizante sabor cebola e salsa, a partir dos dois genótipos selecionados na etapa anterior. A variedade BRS Jari e o híbrido 2003 14-11 apresentaram os maiores teores de carotenoides totais, 10,54 µg g-1 e 6,92 µg g-1, respectivamente, e de Beta-caroteno, 8,93 µg g-1 e 4,98 µg de g-1, respectivamente. Para a retenção dos carotenoides totais e do Beta-caroteno não houve diferença significativa entre os chips desidratados elaborados com os quatro genótipos de mandioca biofortificados, que apresentaram valores médios de 76% e 67%, respectivamente. Os chips desidratados elaborados com a variedade BRS Jari e o híbrido 2003 14-11 apresentaram as maiores médias para o atributo sabor e não diferiram entre si quanto à crocância e aceitação global, sendo classificados entre os termos “gostei ligeiramente” e “gostei moderadamente”. Apesar da adição do aromatizante sabor “cebola e salsa”, não houve uma maior aceitação pelos consumidores. Os chips desidratados de mandioca elaborados com a variedade BRS Jari e o híbrido 2003 14-11 apresentaram boa aceitação sensorial e elevada retenção de carotenoides totais e de Beta-caroteno sendo, portanto, variedades biofortificadas adequadas para a elaboração desse produto.UEL2017-11-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2964310.5433/1679-0359.2017v38n6p3579Semina: Ciências Agrárias; Vol. 38 No. 6 (2017); 3579-3590Semina: Ciências Agrárias; v. 38 n. 6 (2017); 3579-35901679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643/22264Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessOliveira, Luciana Alves deReis, Ronielli CardosoSantana, Hannah MirandaSantos, Vanderlei da SilvaCarvalho, José Luiz Viana de2022-10-21T12:53:33Zoai:ojs.pkp.sfu.ca:article/29643Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-21T12:53:33Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Development and sensorial acceptance of biofortified cassava snack Desenvolvimento e aceitação sensorial de chips desidratado de mandioca biofortificada |
title |
Development and sensorial acceptance of biofortified cassava snack |
spellingShingle |
Development and sensorial acceptance of biofortified cassava snack Oliveira, Luciana Alves de Beta-carotene Drying Manihot esculenta Crantz Sensory evaluation. Beta-caroteno Desidratação Manihot esculenta Crantz Avaliação sensorial. |
title_short |
Development and sensorial acceptance of biofortified cassava snack |
title_full |
Development and sensorial acceptance of biofortified cassava snack |
title_fullStr |
Development and sensorial acceptance of biofortified cassava snack |
title_full_unstemmed |
Development and sensorial acceptance of biofortified cassava snack |
title_sort |
Development and sensorial acceptance of biofortified cassava snack |
author |
Oliveira, Luciana Alves de |
author_facet |
Oliveira, Luciana Alves de Reis, Ronielli Cardoso Santana, Hannah Miranda Santos, Vanderlei da Silva Carvalho, José Luiz Viana de |
author_role |
author |
author2 |
Reis, Ronielli Cardoso Santana, Hannah Miranda Santos, Vanderlei da Silva Carvalho, José Luiz Viana de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Luciana Alves de Reis, Ronielli Cardoso Santana, Hannah Miranda Santos, Vanderlei da Silva Carvalho, José Luiz Viana de |
dc.subject.por.fl_str_mv |
Beta-carotene Drying Manihot esculenta Crantz Sensory evaluation. Beta-caroteno Desidratação Manihot esculenta Crantz Avaliação sensorial. |
topic |
Beta-carotene Drying Manihot esculenta Crantz Sensory evaluation. Beta-caroteno Desidratação Manihot esculenta Crantz Avaliação sensorial. |
description |
Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of Beta-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers’ diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 ?g g g-1 and 6.92 ?g g g-1, respectively, and Beta-carotene, 8.93 ?g g g-1 and 4.98 ?g g g-1, respectively. For carotenoids and Beta-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly” and "like moderately”. Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and Beta-carotene contents, thus being biofortified varieties suitable for the elaboration of this product. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-11-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643 10.5433/1679-0359.2017v38n6p3579 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643 |
identifier_str_mv |
10.5433/1679-0359.2017v38n6p3579 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643/22264 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 38 No. 6 (2017); 3579-3590 Semina: Ciências Agrárias; v. 38 n. 6 (2017); 3579-3590 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
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1799306077839294464 |