EFEITO DE DIFERENTES CONCENTRAÇÕES DE CORANTE NATURAL DE AÇAFRÃO-DA-TERRA NA COMPOSIÇÃO DA FARINHA DE MANDIOCA ARTESANAL

Autor: VIRGÍNIA DE SOUZA ÁLVARES, RAIMUNDO SANTOS DA SILVA, CLARISSA RESCHKE DA CUNHA, FRANCISCO ÁLVARO VIANA FELISBERTO, MANOEL DELSON CAMPOS FILHO
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Revista Caatinga, Vol 28, Iss 1, Pp 256-262 (2015)
Druh dokumentu: article
ISSN: 0100-316X
1983-2125
Popis: Much of the cassava flour produced in northern Brazil is handmade and contains a small amount of turmeric powder, a natural colorant produced by the family producers, the colorant is added to the flour because local consumers prefer a product of intense yellow color, being therefore of interest to evaluate the effect of adding different concentrations of natural turmeric colorant in centesimal composition of tradition-al cassava flour. The flours were manufactured with different concentrations of saffron powder (without tur-meric; 0.003% turmeric; 0.03% turmeric and 1% turmeric), collected immediately after production in transpar-ent plastic bags, transported by plane and analyzed for moisture, ash, protein, lipids, fiber and total carbohy-drates content, as well as for acidity, pH, water activity and instrumental color. The increase in concentration of turmeric affected the ash content of handmade cassava flour starting from 0.03%, and at the concentration used by producers (0.003%), this level was similar to the flour without turmeric. In addition, concentrations starting from 0.03% caused a significant increase in the intensity of the yellow color.
Databáze: Directory of Open Access Journals
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