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标题：Optimization of parameters technological to process tucupi and study of product stability
其他标题：Optimization of parameters technological to process tucupi and study of product stability
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作者：CAMPOS, Ana Paula Rocha ; MATTIETTO, Rafaella de Andrade ; CARVALHO, Ana Vânia 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：2
页码：365-371
DOI：10.1590/fst.30817
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the product obtained. Although the design did not generate a predictive mathematical model, the trend plots and physicochemical and sensory tests indicated 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity of 0.7 g lactic acid/100 mL, 93.91% moisture, 0.5% ashes, 0.52% proteins, 0.24% lipids, 4.83% carbohydrates, total and free cyanide of 6.97 and 1.31 mg HCN/L, respectively. No Salmonella spp., coagulase-positive Staphylococcus, Bacillus cereus , or thermotolerant coliforms were observed, whereas counts of mesophilic aerobic bacteria (1.3x102 CFU/g) and molds and yeasts (1.3x102 CFU/g) were low. Over 50 days of follow-up (stored at 10°C), the microbial load remained stable and no significant difference was found in physicochemical characteristics, however, the sensory analysis indicated a decrease in quality at 49 days of storage.
关键词：Manihot esculeta; cyanogenic compound; experimental design; sensory.
其他关键词：Manihot esculeta;cyanogenic compound;experimental design;sensory