Mandioca minimamente processada submetida à radiação de acelerador de elétrons

• Autor(a) principal: Daiuto, Érica Regina [UNESP]
• Data de Publicação: 2011
• Outros Autores: Vieites, Rogério Lopes [UNESP], Carvalho, Lídia Raquel de [UNESP], Russo, Viviane Citadini [UNESP], Watanabe, Ligia Mouriguchi [UNESP], Lozano, Mariana Gonçalves [UNESP], Garcia, Márcia Regina [UNESP], Morais, Maria Rosa de [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81320900017; http://hdl.handle.net/11449/140994
• topic: Manihot esculenta CRANTZ; Polyphenoloxidase; Cooking time; Color; Manihot esculenta CRANTZ; Tempo de cocção; Polifenoloxidase; Cor

Conservation fresh cassava and peeled can be done by use of packings in modified atmosphere and low temperature. Radiation is a physical method used in the conservation of foods, being the source of cobalt 60 (gamma radiation) already appraised in minimally processed products processed. Radiation use from electrons accelerator was not studied with this purpose. The aim of this work was to evaluate the quality of minimally processed cassava subjected to electrons accelerator radiation. For processing the cassava roots (IAC - 567-70) were used. After preparation, the roots were packed in expanded polystyrene (EPS) trays, covered by low densidy polyethylene (LDPE) plastic film, being subjected to electrons accelerator radiation in doses 0 (control), 0,48; 0,8; 1,12; 1,45 KGy. It was still obtained another treatment whose, roots were packed in nylon+ polyethylene with vacuous application. Packed roots of all treatments were stored under refrigeration (5 ± 1 ºC) and evaluations were made to the 0, 3, 6, 9 and 12 days. Evaluated analyses were: titrable acidity, pH, firmness, coloration, polyphenoloxidase activity enzyme, cooking time and roots hydration percentage. Evaluations just proceeded unt i l the n ine storage day , because after th is per iod roots a lready presented physiologic and microbiological alterations. Alterations were detected visually. For titrable acidity, the roots packed in vacuum obtained the smallest values, following by the control packed in trays. For the other treatments, values of acidity increase, tends this behavior influenced in the pH values that it went larger for these samples. For the other appraised parameters it didn't happen significant difference among treatments, but alterations were observed with the storage. Firmness decreased with the storage. Brightness values and yellow color component they decreased with the storage and the color values b * (green) they increased. Polyphenoloxidase activity enzyme was maximum in the day of elaboration of the product and it decreased with the storage. Cooking time and hydration percentage decreased with the roots storage. Difference was not observed among the treatments for appraised parameters, however visually it was detected microbiological alterations more intense in control sample and with smaller dosage of radiation.