Caracterização físico-quimica de farinhas oriundas de variedades de mandioca utilizadas no vale do Juruá, Acre

Abstract

Algumas características de farinha de mandioca dependem da variedade da raiz utilizada para o processamento. Objetivouse avaliar as características físico-químicas da farinha de mandioca oriundas de variedades utilizadas no estado do Acre. Os tratamentos foram compostos pelas variedades: T1= Paxiubão, T2= Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati e T8 = Mansa e Brava. Foram coletadas amostras das oito variedades de mandioca em casas-defarinha no município de Cruzeiro do Sul, Acre. As raízes foram transportadas via aérea para o Laboratório de Tecnologia de Alimentos da Embrapa-AC, na cidade de Rio Branco, Acre. Foram avaliados: teor de umidade, cinzas, lipídios, proteína, fibra bruta, carboidratos, acidez, pH e atividade de água. Todas as amostras se apresentaram de acordo com os padrões estabelecidos pela Legislação Brasileira para farinha de mandioca quanto ao teor de umidade, cinzas e carboidratos. As farinhas analisadas apresentam teores baixos de fibras e baixa acidez. A atividade de água das farinhas analisadas esteve abaixo do limite mínimo capaz de permitir o desenvolvimento de microrganismos. As variedades Araçá, Colonial e Branquinha se mostraram adequadas para a fabricação de farinha de mandioca devido, principalmente, ao elevado teor de proteína e carboidratos presente nas farinhas produzidas.PALAVRAS-CHAVE: farinha de mandioca, qualidade, variedades. Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, AcreABSTRACT Some characteristics of the cassava depend on the variety used for the processing. The objectified of this study was to evaluate physicochemical characteristics of the cassava flour from varieties used in Acre. The treatments were composed by the varieties: T1 = Paxiubão, T2 = Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati and T8 = Mansa e Brava. Samples of flour of eight cassava varieties were collect in cassava mils in Cruzeiro do Sul. The samples were sent by airmail to Rio Branco, Acre, to be analyzed in the Food and Technology Laboratory at Embrapa-AC. The evaluated parameters were: water percentage, ashes, lipids, protein, fiber, carbohydrates, acidity, pH and water activity. All samples were taken according to the established patterns of the Brazilian Legislation for cassava flour, considering water percentage, ashes and carbohydrates. The analyzed flours presented low fibers levels and low acidity. The water activity of the analyzed flours was below the minimum limit necessary to allow microorganisms development. The varieties Araçá, Colonial and Branquinha were adequate to cassava flour manufacturing, mainly because of the high protein and carbohydrates levels present in the produced flour.

Physicochemical characterization and microbiology of wheat and rye flours

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Stability of cassava flour-based food bars

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Production and Physical and Physicochemical Characterization Powder in Natura and Freeze-Dried of Moringa Seeds

“…The pH is one of the intrinsic factors to products that are related to the development of microorganism, enzymatic activities, retention of flavor, odor and of general conservation of product (Sousa et al, 2018). In function of this parameter, according to Souza et al (2008), the food can be classified in: slightly acid (pH > 4.5), acids (4.0 to 4.5) and very acid (< 4.0). In face of this classification, the powders presented lower acids.…”