Caracterização de farinhas de tapioca produzidas no estado do Pará

Silva, Priscilla Andrade; Cunha, Rosiane Lopes da; Pena, Rosinelson da Silva

doi:10.1590/s0103-84782012005000130

Cited by 16 publications

(9 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tapioca flour ET and tapioca flour RS studied had 11.30% and 9.0% moisture, 0.08% and 0.05% ashes, 0.33% and 0.14% lipids, 0.25% and 0.36% proteins, 0.94% and 0.98% total sugars, 82.77% and 80.82% starch and 0.62 and 0.46 a w , respectively. Similar values of composition were observed by Chisté et al (2012) and Silva et al (2013a) for this product. The fiber crude content in this flour type varies between 0.20% and 0.22% (Ijioma, Ihediohanma, Okafor, Ofoedu, & Ojimba, 2016).…”

Section: Resultssupporting

confidence: 88%

“…The tapioca flour ET had higher moisture content than the tapioca flour RS for a constant a w and temperature ( Figure 2). The greater affinity for the water molecules of the first one is due to its mean particle size -4.46 mm (more expanded), since it is submitted to scolding and has smaller density than tapioca flour RS (Silva et al, 2013a). Regarding the effect of temperature, the sorption isotherms of this latter were closest (Figure 2(b,d)), in other words, lower moisture decreases (0.7% b.s.)…”

Section: Resultsmentioning

confidence: 93%

“…To obtain the product, the starch with 40% moisture is manually rubbed over an extended cloth into a frame, for the formation of the granules, which are classified into a 3.35 mm mesh (Silva, Cunha, Lopes, & Pena, 2013b). According to Silva, Cunha, Lopes, and Pena (2013a), the product may have two forms: tapioca flour expanded type -ET and tapioca flour rounded shape -RS. To obtain tapioca flour ET, the starch granules are submitted to scolding in a metallic plate at ≈ 180°C for 5 min followed by sitting at room temperature for 24 h. Scolding gellifies starch and forms an impermeable layer on the surface of the granules, which prevents water diffusion from within the granules during roasting (≈240°C) and causes their rupture and expansion.…”

Section: Introductionmentioning

confidence: 99%

“…Since that favors the diffusion and evaporation of the water contained in the granules, their rounded shape is maintained. Silva et al (2013a) reported that the apparent densities of the products are 100 kg/m 3 (tapioca flour ET) and 610 kg/m 3 (tapioca flour RS).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Carmo

Pena

2019

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 45°C, and 55°C and the experimental data were fitted at seven mathematic models that concern the effect of temperature. MSI had type-II behavior and hysteresis were observed between the moisture adsorption and desorption isotherms, whose magnitudes decreased with higher temperatures. According to adsorption, the two flour are microbiologically stable if they have moisture below 11% and they are less susceptible to becoming moist if they are stored at relative humidity below 70%. The MSI indicated that the tapioca flour more expanded is more hygroscopic and with higher moisture decreases as temperature increases, suggesting distinct storage conditions for the two flour. The modified Oswin model had a good fit to the sorption data.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Carmo

Pena

2019

CyTA - Journal of Food

Self Cite

View full text Add to dashboard Cite

show abstract

“…The mean percentage was 0.27%, higher than that found by Silva et al (2013) who evaluated tapioca flour produced in the state of Pará (0.12% and 0.04%), and lower than that reported by Oliveira et al (2007) who studied fresh roots of tamed manioc varieties cultivated in a organic system (1.67% to 1.27%). Luna et al (2013) reported a considerable decrease in ash content as a result of the processing of cassava.…”

Section: Varietiescontrasting

confidence: 66%

Physical-chemical characteristics of sweet cassava varieties

Teixeira

Viana

Cardoso

et al. 2017

Agraria

View full text Add to dashboard Cite

In order to evaluate the physical-chemical characteristics of nineteen sweet cassava varieties (Milagrosa, Paraguai, Maragogipe, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca and BRS Rosada) this study was conducted at the State University of Southwest Bahia, in Vitoria da Conquista -BA. It was evaluated the pH, soluble solids, acidity, texture, cooking time, starch, amylose, amylopectin content, protein content and ash content of roots harvested at 12 months of age. We used a completely randomized design, with 3 repetitions. The data were submitted to analysis of variance and subsequently the treatment means were grouped by the Scott-Knott procedure, a 5% probability. There were differences between all the features, except for the ash content. Observed pH near neutral results in all varieties, with the highest values found in varieties Calombo and BRS Gema de Ovo. The Milagrosa variety had a higher percentage of soluble solids and higher texture. The IAC 576-70 stood out as the texture, the cooking time, the starch content and protein content. The highest percentage of amylose and amylopectin the lowest percentage was observed in the BRS Dourada.Key words: starch; baking; Manihot esculenta Crantz; post-harvest; genetic variability Características físico-químicas de variedades de mandioca de mesa RESUMO Com objetivo de avaliar características físico-químicas de dezenove variedades de mandioca de mesa (Milagrosa, Paraguai, Maragogipe, IAC 576-70, Saracura, Amarela Viçosa, IAC Guaxupé, Manteiga, Aipim Furadinho, Calombo, BRS Dourada, Rosa, Manteigão, Pão da China, BRS Gema de Ovo, Colombo, BRS Eucalipto, Cacau Branca e BRS Rosada) foi realizado este estudo na Universidade Estadual do Sudoeste da Bahia, em Vitória da Conquista -BA. Avaliou-se o pH, sólidos solúveis, acidez titulável, textura, tempo de cozimento, teor de amido, teor de amilose, teor de amilopectina, teor de proteína e teor de cinzas de raízes colhidas aos 12 meses de idade. Utilizou-se o delineamento inteiramente casualizado, com 3 repetições. Os dados foram submetidos à análise de variância e, posteriormente, as médias dos tratamentos foram agrupadas pelo procedimento de Scott-Knott, a 5% de probabilidade. Houve diferença entre todas as características, à exceção do teor de cinzas. Observou-se resultados de pH próximos a neutralidade em todas as variedades, sendo os maiores valores encontrados nas variedades Calombo e BRS Gema de Ovo. A variedade Milagrosa apresentou maior porcentagem de sólidos solúveis e maior textura. A variedade IAC 576-70 destacou-se quanto à textura, tempo de cozimento, teor de amido e teor de proteína bruta. A maior porcentagem de amilose e a menor de amilopectina foram observadas na BRS Dourada.

show abstract

Tapioca Biofilm Containing Nitrogen‐doped Titanium Dioxide Nanoparticles for Electrochemical Detection of 17‐β Estradiol

et al. 2017

View full text Add to dashboard Cite

A novel sensor architecture based on thin film of tapioca decorated within nitrogen‐doped titanium dioxide (N‐TiO2) nanoparticles is reported. The nanostructures were characterized by scanning electron microscope, transmission electron microscope, X‐rays diffraction and voltammetric techniques. The proposed electrode was used for detection of low concentrations of 17‐β estradiol in without purification step, which was investigated by using linear sweep adsorptive stripping voltammetry. Under optimal conditions, the analytical curve was linear over a 17β‐estradiol concentration range of 9.9×10−6 to 1.4×10−5 mol L−1, with a detection limit of 1.7×10−7 mol L−1. The tapioca and N‐TiO2 nanoparticles homogeneous film was applied for detection of 17‐β‐estradiol in tap water and synthetic urine samples, which presented satisfactory results.

show abstract

Caracterização de farinhas de tapioca produzidas no estado do Pará

Abstract: RESUMO A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculentaCrantz

Cited by 16 publications

References 11 publications

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Physical-chemical characteristics of sweet cassava varieties

Tapioca Biofilm Containing Nitrogen‐doped Titanium Dioxide Nanoparticles for Electrochemical Detection of 17‐β Estradiol

Contact Info

Product

Resources

About