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

Autores

  • Maria Madalena Rinaldi Embrapa Cerrados
  • Eduardo Alano Vieira Embrapa Cerrados
  • Josefino de Freitas Fialho Embrapa Cerrados
  • Juaci Vitoria Malaquias Embrapa Cerrados

DOI:

https://doi.org/10.15361/1984-5529.2017v45n1p9-17

Resumo

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.

Biografia do Autor

Maria Madalena Rinaldi, Embrapa Cerrados

Laboratório de Tecnologia de Alimentos e Ciência e Tecnologia Pós-colheita

Eduardo Alano Vieira, Embrapa Cerrados

Recursos Genéticos e Melhoramento Vegetal, Laboratório de Raízes e Tubérculos

Josefino de Freitas Fialho, Embrapa Cerrados

Fitotecnia, Laboratório de Raízes e Tubérculos

Juaci Vitoria Malaquias, Embrapa Cerrados

Estatística, Laboratório de Estatística

Arquivos adicionais

Publicado

09/02/2017

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology