Development and sensorial acceptance of biofortified cassava snack

Detalhes bibliográficos
Autor(a) principal: Oliveira, Luciana Alves de
Data de Publicação: 2017
Outros Autores: Reis, Ronielli Cardoso, Santana, Hannah Miranda, Santos, Vanderlei da Silva, Carvalho, José Luiz Viana de
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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spelling 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
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dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29643
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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)
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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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