Tucupi creamy paste: development, sensory evaluation and rheological characterization

Abstract

Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product's acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product's rheology was studied at 25, 40, and 60 °C and the activation energy (E a ) was estimated. The internal preference mapping indicated that the paste formulation with 5% and 10% tucupi were the most accepted by the judge, but only the 10% tucupi paste was characterized. Proportions greater than 15% tucupi influenced negatively in the flavor and texture of the product. Purchase intention test showed that 99% of the judges demonstrated interest in purchasing the product. The product presented 72.7% moisture, 10.4% lipids, 0.5% proteins, 2.1% ashes, 14.3% carbohydrates, and 7.4 μg/g β-carotene. According to the rheological assays, the paste presented characteristics of a pseudoplastic fluid. The Herschel-Bulkley model proved efficient to predict the flow curves for the product in the temperature range tested, for which E a was estimated at 7.49 kJ/mol.

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

“…The chromaticity coordinate a* recorded negative value and it indicated the slight trend to green, whereas the chromaticity coordinate value b* evidenced yellow, which was attributed to the product by the addition of tucupi, whose characteristic color is yellow. These values have the same magnitude of the ones recorded by Costa et al (2017) for a tucupi creamy paste (a* = −6.58 and b* = 42.33). Based on the C* value, the product did not tend to neutral and saturated color, whereas the value for parameter h°close to 90°confirm the prevalence of the yellow color in the product.…”

“…Thus, 95% of the judges would buying the product, and it evidenced a positive result in this study. Costa et al (2017) and Costa et al (2018a) observed very satisfactory results for purchase intention of tucupi creamy paste (99%) and of powdered tucupi condiment (94%).…”

“…When temperature increases, the spacing between suspended particles also enlarges due to greater mobility, which favors viscosity decrease. Studies about this effect are usually conducted through the activation energy determination; an Arrhenius-like equation is used in such calculation (Costa, Carmo, Braga, & Pena, 2017;Rao, 2014).…”

“…Despite the tucupi being largely consumed in Brazilian Northern Region, where it is used in typical meals, as tacacá, duck in tucupi sauce and Pará's rice (Santos & Pascoal, 2013), new alternatives of consuming for the product were conducted for the first time by our research team. In these studies, a tucupy creamy paste (Costa et al, 2017), a tucupi powder (Pires & Pena, 2017), a powdered tucupi condiment (Costa, Carmo, & Pena, 2018a) and concentrated tucupi (Costa, Rodrigues, & Pena, 2018b) were developed. Thus, the aim of this study was to elaborate a new-based tucupi product, a tucupi-added mayonnaise, as well as to assess its physicochemical characteristics and the product rheological behavior at different temperatures.…”

Rheological behavior of concentrated tucupi

“…Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) roots, is produced and widely consumed in the North region of Brazil as an ingredient to prepare several foods and as sauces (Costa et al, 2017a;Costa et al, 2017b;Pires & Silva Pena, 2017). Although tucupi has low pH (3.0 -3.4) and high acidity (3.9 -10.7 meq NaDH/100 mL), it is a liquid product and, hence, virtually entirely water (94.6 -97.5% moisture), which makes it prone to biochemical and microbiological spoilage processes (Chisté et al, 2007).…”