QUALIDADE DE RAÍZES DE MANDIOCA DE MESA MINIMAMENTE PROCESSADA NOS FORMATOS MINITOLETE E RUBIENE

• Main Authors: CLARISSA SOARES FREIRE, ADRIANO DO NASCIMENTO SIMÕES, MARCOS RIBEIRO DA SILVA VIEIRA, AURÉLIO PAES BARROS JÚNIOR, FRANCISCLEUDO BEZERRA DA COSTA
• Format: Article
• Language: English
• Published: Universidade Federal Rural do Semi-Árido 2014-01-01
• Series: Revista Caatinga
• Online Access: http://www.redalyc.org/articulo.oa?id=237132753012

This study aimed to quantify the agro - industrial income and evaluating the quality of cassava minimally processed in minitolete and rubiene shapes. The assays were performed at the Academic Unit of Serra Talhada/ Federal Rural University of Pernambuco. Roots of sweet cassava cv. Mossoró were harvested at 14 months of age, minimally processed in minitolete and rubiene shapes and stored at 5 ± 2 °C and 90 ± 5 % of relative humidity for 11 days. Agroindustrial income, accumulated fresh weight, pH, soluble solids, soluble sugars and cooking time were evaluated. The experimental design was completely randomized in 2x6 factorial design, referring to shapes (minitolete and rubiene) and refrigerated storage times (0, 3, 5, 7, 9 and 11 days), respectively, with 3 replications. The agroindustrial income for each shape was calculated only at the end of minimal processing. The cooking time was measured at 0 and 11 days in 2x2 factorial design. The formats 'minitolete' and 'rubiene' minimally processed sweet cassava showed agroindustrial income above 60%. There- fore, it is suggested the minimum processing of sweet cassava in those shapes. Furthermore, the quality of the shapes was kept preserved throughout the 11 days of refrigerated storage. The 'rubiene' favored higher mean values of soluble sugars giving this format greater sweetness.