Desenvolvimento de tecnologia para obtenção de produto formatado e congelado de mandioca (manihot esculenta crantz)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2001

RESUMO

The objective of this research was to develop the necessary technology to obtain pre-formed, frozen sticks from cassava fiour and pulp. The raw material, cassava in natura, and the cassava flour were characterised chemically by way of moisture, starch, total and reducing sugar, protein, lipid, fibre and ash determinations. The sticks were evaluated with respect to their behaviour on pre-frying, freezing, the addition of salt, total frying time and frozen storage by chemical analyses for moisture and lipids, physical analyses for colour and texture and sensory evaluations for flavour, aroma, texture and preference. Preparation of sticks frem cooked cassava pulp involved the following steps: raw material reception, washing, first cutting, peeling, selection, cooking, removal of central fibre bundle, production of pulp, pre-forming, pre-frying, individual quick freezing in a tunnel at -30°C, packaging and frozen storage. The preparation of sticks from the cassava flour involved the following steps: reception of raw material, washing, first cutting, peeling, selection, cooking, cutting into slices, drying in a tray drier, grinding to obtain the flour, rehydration of the flour, formulation, pre-forming, individual quick freezing in a tunnel at -30°C, packaging and frozen storage. The results showed that the substitution of cooked cassava pulp by the pregelatinised flour is technically feasible. Pre-frying before freezing made the sticks sensorially similar to the fresh product. The addition of 1% NaCI improved product acceptance and did not interfere with their frozen storage. A final frying time of 2.5 minutes in hydrogenated fat was sufficient to confer adequate colour and texture on the sticks

ASSUNTO(S)

mandioca - processamento farinha de mandioca alimentos congelados

ACESSO AO ARTIGO

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