Powdered tucupi condiment: sensory and hygroscopic evaluation
| Autor: | Juliana Rodrigues do Carmo, Rosinelson da Silva Pena, Telma dos Santos Costa |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Manihot esculenta Food spoilage Spray dryer lcsh:TX341-641 03 medical and health sciences 0404 agricultural biotechnology lcsh:Technology (General) cassava wastewater acceptability test Relative humidity Food science Aroma Flavor Mathematics 030109 nutrition & dietetics Moisture biology Sorption 04 agricultural and veterinary sciences biology.organism_classification 040401 food science innovation lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 38, Issue: 1, Pages: 33-40, Published: 31 JUL 2017 Food Science and Technology, Issue: ahead, Published: 31 JUL 2017 Food Science and Technology, Iss 0 Food Science and Technology v.38 n.1 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the purchase intention test indicated that 94% of the judges would be willing to buy the product. The product’s moisture sorption isotherms presented type-II behavior for adsorption and type-III for desorption, at 25 °C. The hygroscopic behavior indicated that the product is more susceptible to spoilage changes when stored in an environment with relative humidity above 60% and the Peleg model showed an excellent performance on predicting the product’s moisture sorption isotherms. |
| Databáze: | OpenAIRE |
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