Análise sensorial e viabilidade econômica da mandioca de mesa in natura e congelada

Abstract

O objetivo do trabalho foi avaliar a aceitabilidade da mandioca de mesa minimamente processada in natura e congelada, e através de uma pesquisa de mercado, verificar a viabilidade econômica de inserção de um novo produto, a mandioca congelada, no comércio varejista do município de Altamira-PA. A pesquisa de mercado foi realizada em feiras e supermercados mediante a aplicação de um questionário semiestruturado com potenciais consumidores, sendo que 72% dos entrevistados demonstraram interesse em se tornar futuros consumidores. A avaliação sensorial da mandioca de mesa foi analisada com amostras de 40 dias de armazenamento congelado e na forma in natura. Os resultados confirmaram a boa aceitabilidade do produto e mostrou que o congelamento da mandioca de mesa para posterior uso não compromete suas características sensoriais de qualidade. A análise econômica apresentou resultados satisfatórios, com um retorno de 223% para cada um real empregado na atividade, demonstrando que a produção de mandioca congelada pode ser uma alternativa viável para o produtor rural agregar valor em sua produção. PALAVRAS-CHAVE: Aceitabilidade. Agregação de valor. Processamento mínimo.

Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

“…A similar result was obtained by Carvalho et al (2011), who found that cassava roots frozen for up to 150 days were sensorially accepted for the evaluated attributes (aroma, color, flavor and overall impression), throughout the period, with average grades ranging from 7.40 to 8.39. The same was observed by Sanches et al (2017), in which the frozen cassava samples of the Cacau variety were accepted for all evaluated attributes, with average values ranging between 7.5 and 8.4.…”

“…Among these various conservation methods, freezing proves to be efficient and stands out for controlling both physiological and microbiological deterioration (Carvalho et al, 2011;Rinaldi et al, 2015aRinaldi et al, , 2015b. In addition, the production of frozen cassava is a viable alternative for rural producers in order to add value to their productions (Sanches et al, 2017). On the other hand, the expansion of the sweet cassava market depends on varieties that have good sensory characteristics such as flavor and texture and low cooking time, even after frozen storage time.…”

The importance of agro-economic characteristics for minimal cassava processing: A review

“…According to Henrique and Prati (2011) root deterioration after processing can be reduced if it is maintained in cooling close to 5°C. Sanches et al (2017) studying the sensory and economic viability of frozen cassava, concluded that freezing does not alter the organoleptic qualities of the root, as well as more than 70% of the interviewees answered that they would certainly buy frozen cassava.…”

“…Nevertheless, although the minimal processing of cassava roots offers numerous advantages for consumers as well as producers, there are still some problems, such as the lack of knowledge and planning of rural producers to insert this technology in their production and thus offer a food with better quality, value aggregation and greater revenue generation along the chain (Sanches et al, 2017).…”