This paper aimed to assess the quality of the cassava roots of the variety Cacau minimally processed. Physical characterization of 100 root samples was carried out by measuring the weight of roots, weight of roots without bark, weight of bark, root yield, length and diameter. The following treatments were performed: T1: roots was washed in running water; T2: sanitized roots (150 mg. L -1 ); T3: sanitized roots (150 mg. L -1 ) and acidified roots (1% citric acid) and T4: sanitized roots (150 mg. L -1 ) and bleached (55ºC/10 min). The physicochemical characterization of leaves, stems and roots were performed through the analysis of pH, total titratable acidity (TTA), moisture, ashes, protein content, lipids, carbohydrates and total energy value (TEV). For the variables of plant growth, the number of roots (9.10 units) and dry matter of the roots (1312.15 g), in addition the yield of the unshelled root (80.95 kg or 61.80 %) was close to the values reported in the literature. As for the physicochemical parameters of minimally processed cassava roots, they were in accordance with those established by the Brazilian Table Food Composition. These parameters are considered the most important for the industry, so they explain the reasons for the agroindustrial potential this feedstoock.
A mandioca (Manihot esculena Crantz) é classificada como o sexto mais importante alimento em todo o globo, sendo consumida por mais de 800 milhões de famílias em todo o mundo. O objetivo deste estudo consiste em determinar as características sensoriais da mandioca de mesa minimamente processada, produzida pelo Centro Tecnológico de Agricultura Familiar de Parauapebas (CETAF-Parauapebas), submetidas aos diferentes tratamentos para avaliar a qualidade e aceitabilidade dessa matéria-prima. Foram realizados os seguintes tratamentos: T1: raízes lavadas em água corrente; T2: raízes sanitizadas (150 ppm); T3: raízes sanitizadas (150 ppm) e acidificadas (1% de ácido cítrico) e T4: raízes sanitizadas (150 ppm) e branqueadas (55ºC / 10 minutos). As raízes foram avaliadas sensorialmente quanto aos atributos aparência, textura, sabor e impressão global, utilizando-se da escala hedônica estruturada de nove pontos, sendo os extremos desgostei muitíssimo (1) e gostei muitíssimo (9). Para a intenção de compra, utilizou-se a escala estruturada de cinco pontos, cujos extremos foram: eu certamente compraria (1) e eu certamente não compraria (5). A partir destes resultados, observou-se que a mandioca minimamente processada é uma alternativa viável já que apresenta alta qualidade nutricional, organoléptica, frescor, aroma e sabor, assim como praticidade e economia de tempo no preparo diário, com elevada aceitação sensorial pelos potenciais consumidores.
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