Shelf life of minimally processed cassava roots submitted to different conservation methods.

Shelf life of minimally processed cassava roots submitted to different conservation methods.

The useful life of minimally processed cassava roots submitted to different conservation methods was evalu­ated. Cassava roots in natura were physically characterized, minimally processed and stored after submission to treatments in different packaging types. During storage period, the product was submitted to physicochemi­cal, sensorial and microbiological analyzes. Storage time and treatment influenced on minimally processed cassava roots quality. When only the sensorial analysis is considered, the useful life of minimally processed cassava roots was of 28 days for all treatments, except for the roots submitted to the CONTROL and CA treat­ments, which had a 24-day shelf life. However, at 14 days of storage, CONTROL, VAC, CA, and H2O treat­ments showed high psychotrophic count. Mold and yeast counts were also high for CONTROL and VAC treat­ments at 14 days of storage. At 28 days of storage, psychrotrophs, molds and yeasts count was high for all treatments. In general, the most recommended treatments, due to having a longer shelf life, were CA and H2O reaching a maximum period of 14 days of storage. Considering the cooking time and the other physicochemical analyzes, the 2.5% H2O+CA treatment is not recommended for the commercialization of minimally processed cassava roots.

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Detalhes bibliográficos
Principais autores: RINALDI, M. M., VIEIRA, E. A., FIALHO, J. de F., MALAQUIAS, J. V.
Outros Autores: MARIA MADALENA RINALDI, CPAC; EDUARDO ALANO VIEIRA, CPAC; JOSEFINO DE FREITAS FIALHO, CPAC; JUACI VITORIA MALAQUIAS, CPAC.
Formato: Separatas biblioteca
Idioma:English
eng
Publicado em: 2017-02-16
Assuntos:Conservação, Pós-colheita, Embalagem, Mandioca, Manihot esculenta, Processamento mínimo, Temperatura,
Acesso em linha:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1064416
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spelling dig-alice-doc-10644162018-02-24T00:36:43Z Shelf life of minimally processed cassava roots submitted to different conservation methods. RINALDI, M. M. VIEIRA, E. A. FIALHO, J. de F. MALAQUIAS, J. V. MARIA MADALENA RINALDI, CPAC; EDUARDO ALANO VIEIRA, CPAC; JOSEFINO DE FREITAS FIALHO, CPAC; JUACI VITORIA MALAQUIAS, CPAC. Conservação Pós-colheita Embalagem Mandioca Manihot esculenta Processamento mínimo Temperatura The useful life of minimally processed cassava roots submitted to different conservation methods was evalu­ated. Cassava roots in natura were physically characterized, minimally processed and stored after submission to treatments in different packaging types. During storage period, the product was submitted to physicochemi­cal, sensorial and microbiological analyzes. Storage time and treatment influenced on minimally processed cassava roots quality. When only the sensorial analysis is considered, the useful life of minimally processed cassava roots was of 28 days for all treatments, except for the roots submitted to the CONTROL and CA treat­ments, which had a 24-day shelf life. However, at 14 days of storage, CONTROL, VAC, CA, and H2O treat­ments showed high psychotrophic count. Mold and yeast counts were also high for CONTROL and VAC treat­ments at 14 days of storage. At 28 days of storage, psychrotrophs, molds and yeasts count was high for all treatments. In general, the most recommended treatments, due to having a longer shelf life, were CA and H2O reaching a maximum period of 14 days of storage. Considering the cooking time and the other physicochemical analyzes, the 2.5% H2O+CA treatment is not recommended for the commercialization of minimally processed cassava roots. 2018-02-24T00:36:36Z 2018-02-24T00:36:36Z 2017-02-16 2017 2018-02-24T00:36:36Z Separatas Científica, v. 45, n. 1, p. 9-17, 2017. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1064416 en eng 1984-5529 openAccess p. 9-17
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language English
eng
topic Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
spellingShingle Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
RINALDI, M. M.
VIEIRA, E. A.
FIALHO, J. de F.
MALAQUIAS, J. V.
Shelf life of minimally processed cassava roots submitted to different conservation methods.
description The useful life of minimally processed cassava roots submitted to different conservation methods was evalu­ated. Cassava roots in natura were physically characterized, minimally processed and stored after submission to treatments in different packaging types. During storage period, the product was submitted to physicochemi­cal, sensorial and microbiological analyzes. Storage time and treatment influenced on minimally processed cassava roots quality. When only the sensorial analysis is considered, the useful life of minimally processed cassava roots was of 28 days for all treatments, except for the roots submitted to the CONTROL and CA treat­ments, which had a 24-day shelf life. However, at 14 days of storage, CONTROL, VAC, CA, and H2O treat­ments showed high psychotrophic count. Mold and yeast counts were also high for CONTROL and VAC treat­ments at 14 days of storage. At 28 days of storage, psychrotrophs, molds and yeasts count was high for all treatments. In general, the most recommended treatments, due to having a longer shelf life, were CA and H2O reaching a maximum period of 14 days of storage. Considering the cooking time and the other physicochemical analyzes, the 2.5% H2O+CA treatment is not recommended for the commercialization of minimally processed cassava roots.
author2 MARIA MADALENA RINALDI, CPAC; EDUARDO ALANO VIEIRA, CPAC; JOSEFINO DE FREITAS FIALHO, CPAC; JUACI VITORIA MALAQUIAS, CPAC.
author_facet MARIA MADALENA RINALDI, CPAC; EDUARDO ALANO VIEIRA, CPAC; JOSEFINO DE FREITAS FIALHO, CPAC; JUACI VITORIA MALAQUIAS, CPAC.
RINALDI, M. M.
VIEIRA, E. A.
FIALHO, J. de F.
MALAQUIAS, J. V.
format Separatas
topic_facet Conservação
Pós-colheita
Embalagem
Mandioca
Manihot esculenta
Processamento mínimo
Temperatura
author RINALDI, M. M.
VIEIRA, E. A.
FIALHO, J. de F.
MALAQUIAS, J. V.
author_sort RINALDI, M. M.
title Shelf life of minimally processed cassava roots submitted to different conservation methods.
title_short Shelf life of minimally processed cassava roots submitted to different conservation methods.
title_full Shelf life of minimally processed cassava roots submitted to different conservation methods.
title_fullStr Shelf life of minimally processed cassava roots submitted to different conservation methods.
title_full_unstemmed Shelf life of minimally processed cassava roots submitted to different conservation methods.
title_sort shelf life of minimally processed cassava roots submitted to different conservation methods.
publishDate 2017-02-16
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1064416
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AT vieiraea shelflifeofminimallyprocessedcassavarootssubmittedtodifferentconservationmethods
AT fialhojdef shelflifeofminimallyprocessedcassavarootssubmittedtodifferentconservationmethods
AT malaquiasjv shelflifeofminimallyprocessedcassavarootssubmittedtodifferentconservationmethods
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