Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Ciências Agrárias (Belém. Online) |
Texto Completo: | https://ajaes.ufra.edu.br/index.php/ajaes/article/view/90 |
Resumo: | The objective of the research was to investigate the effect of four pretreatments on the physicochemical and sensory characteristics of "chips" cassava variety 'Warm Water'. The pre-treatments were applied: 1) washed slices subjected to cooking and drying in an oven for 5 minutes; 2) washed slices subjected to cooking and drying in an oven for 10 minutes; 3) washed slices subjected to cooking and drying with paper towels; and 4) control. After the pre-treatment, the slices were fried in soybean oil at 180 ° C. The "chips" were analyzed for the content of protein, ash, lipid, fiber, moisture and total carbohydrates. The energy value was calculated based on the contents of carbohydrates, proteins and lipids. Acceptance testing and purchase intent was still held. The physicochemical characterization revealed significant differences between the samples for moisture, lipids, carbohydrates and energy value. All treatments were sensory acceptance, with average scores ranging from 6.9 to 8.1 for the attributes evaluated. To intending to purchase the control sample stood on the level of certainty of the panelists, with about 93% of the panelists saying definitely or probably buy the "chips", if it were for sale, which shows that the product obtained cassava variety 'Warm Water' can be prepared without the selected pretreatments. |
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Revista de Ciências Agrárias (Belém. Online) |
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Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-treaObtenção e avaliação físico-química e sensorial de "chips" de mandioca submetidos a pré-tratameThe objective of the research was to investigate the effect of four pretreatments on the physicochemical and sensory characteristics of "chips" cassava variety 'Warm Water'. The pre-treatments were applied: 1) washed slices subjected to cooking and drying in an oven for 5 minutes; 2) washed slices subjected to cooking and drying in an oven for 10 minutes; 3) washed slices subjected to cooking and drying with paper towels; and 4) control. After the pre-treatment, the slices were fried in soybean oil at 180 ° C. The "chips" were analyzed for the content of protein, ash, lipid, fiber, moisture and total carbohydrates. The energy value was calculated based on the contents of carbohydrates, proteins and lipids. Acceptance testing and purchase intent was still held. The physicochemical characterization revealed significant differences between the samples for moisture, lipids, carbohydrates and energy value. All treatments were sensory acceptance, with average scores ranging from 6.9 to 8.1 for the attributes evaluated. To intending to purchase the control sample stood on the level of certainty of the panelists, with about 93% of the panelists saying definitely or probably buy the "chips", if it were for sale, which shows that the product obtained cassava variety 'Warm Water' can be prepared without the selected pretreatments.O objetivo da pesquisa foi verificar o efeito de quatro pré-tratamentos nas características físico-químicas e sensoriais de "chips" de mandioca da variedade 'Água Morna'. Os pré-tratamentos aplicados foram: 1) fatias lavadas, submetidas ao cozimento e secagem em estufa por 5 minutos; 2) fatias lavadas, submetidas ao cozimento e secagem em estufa por 10 minutos; 3) fatias lavadas, submetidas ao cozimento e secagem com papel absorvente; e 4) controle. Após os pré-tratamentos as fatias foram fritas em óleo de soja a 180 ºC. Os "chips" obtidos foram analisados quanto ao teor de proteínas, cinzas, lipídeos, fibras, umidade e carboidratos totais. O valor energético foi calculado baseado nos teores de carboidratos, proteínas e lipídeos. Foi realizado ainda o teste de aceitação e intenção de compra. A caracterização físico-química revelou diferença significativa entre as amostras para umidade, lipídeos, carboidratos e valor energético. Todos os tratamentos testados foram aceitos sensorialmente, com notas médias variando de 6,9 a 8,1 para os atributos avaliados. Para a intenção de compra a amostra controle se destacou no nível de certeza dos provadores, com cerca de 93% dos provadores afirmando que certamente ou provavelmente comprariam o "chips", se o mesmo estivesse à venda, o que demonstra que o produto obtido de mandioca da variedade 'Água Morna' pode ser elaborado sem os pré-tratamentos selecionados.Universidade Federal Rural da Amazônia/UFRA2011-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/90Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 53 No 2 (2010): RCA; 182-187Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 53 n. 2 (2010): RCA; 182-1872177-87601517-591Xreponame:Revista de Ciências Agrárias (Belém. Online)instname:Universidade Federal Rural da Amazônia (UFRA)instacron:UFRAporhttps://ajaes.ufra.edu.br/index.php/ajaes/article/view/90/124https://ajaes.ufra.edu.br/index.php/ajaes/article/view/90/123Carvalho, Ana VâniaSeccadio, Lara LimaFerreira, Tayse Ferreirainfo:eu-repo/semantics/openAccess2018-12-18T19:12:22Zoai:ojs.www.periodicos.ufra.edu.br:article/90Revistahttps://ajaes.ufra.edu.br/index.php/ajaes/PUBhttps://ajaes.ufra.edu.br/index.php/ajaes/oaiallan.lobato@ufra.edu.br || ajaes.suporte@gmail.com2177-87601517-591Xopendoar:2018-12-18T19:12:22Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA)false |
dc.title.none.fl_str_mv |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea Obtenção e avaliação físico-química e sensorial de "chips" de mandioca submetidos a pré-tratame |
title |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
spellingShingle |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea Carvalho, Ana Vânia |
title_short |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
title_full |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
title_fullStr |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
title_full_unstemmed |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
title_sort |
Obtaining and physicochemical and sensory evaluation of "chips" cassava undergoing pre-trea |
author |
Carvalho, Ana Vânia |
author_facet |
Carvalho, Ana Vânia Seccadio, Lara Lima Ferreira, Tayse Ferreira |
author_role |
author |
author2 |
Seccadio, Lara Lima Ferreira, Tayse Ferreira |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Carvalho, Ana Vânia Seccadio, Lara Lima Ferreira, Tayse Ferreira |
description |
The objective of the research was to investigate the effect of four pretreatments on the physicochemical and sensory characteristics of "chips" cassava variety 'Warm Water'. The pre-treatments were applied: 1) washed slices subjected to cooking and drying in an oven for 5 minutes; 2) washed slices subjected to cooking and drying in an oven for 10 minutes; 3) washed slices subjected to cooking and drying with paper towels; and 4) control. After the pre-treatment, the slices were fried in soybean oil at 180 ° C. The "chips" were analyzed for the content of protein, ash, lipid, fiber, moisture and total carbohydrates. The energy value was calculated based on the contents of carbohydrates, proteins and lipids. Acceptance testing and purchase intent was still held. The physicochemical characterization revealed significant differences between the samples for moisture, lipids, carbohydrates and energy value. All treatments were sensory acceptance, with average scores ranging from 6.9 to 8.1 for the attributes evaluated. To intending to purchase the control sample stood on the level of certainty of the panelists, with about 93% of the panelists saying definitely or probably buy the "chips", if it were for sale, which shows that the product obtained cassava variety 'Warm Water' can be prepared without the selected pretreatments. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-05-19 |
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://ajaes.ufra.edu.br/index.php/ajaes/article/view/90 |
url |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/90 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ajaes.ufra.edu.br/index.php/ajaes/article/view/90/124 https://ajaes.ufra.edu.br/index.php/ajaes/article/view/90/123 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural da Amazônia/UFRA |
publisher.none.fl_str_mv |
Universidade Federal Rural da Amazônia/UFRA |
dc.source.none.fl_str_mv |
Amazonian Journal of Agricultural Sciences Journal of Agricultural and Environmental Sciences; Vol 53 No 2 (2010): RCA; 182-187 Revista de Ciências Agrárias Amazonian Journal of Agricultural and Environmental Sciences; v. 53 n. 2 (2010): RCA; 182-187 2177-8760 1517-591X reponame:Revista de Ciências Agrárias (Belém. Online) instname:Universidade Federal Rural da Amazônia (UFRA) instacron:UFRA |
instname_str |
Universidade Federal Rural da Amazônia (UFRA) |
instacron_str |
UFRA |
institution |
UFRA |
reponame_str |
Revista de Ciências Agrárias (Belém. Online) |
collection |
Revista de Ciências Agrárias (Belém. Online) |
repository.name.fl_str_mv |
Revista de Ciências Agrárias (Belém. Online) - Universidade Federal Rural da Amazônia (UFRA) |
repository.mail.fl_str_mv |
allan.lobato@ufra.edu.br || ajaes.suporte@gmail.com |
_version_ |
1797231626000793600 |