Enhancing the nutritional aspects of commercial cassava products
| Grant number: | 16/12184-7 |
| Support type: | Scholarships in Brazil - Scientific Initiation |
| Effective date (Start): | August 01, 2016 |
| Effective date (End): | January 31, 2017 |
| Field of knowledge: | Agronomical Sciences - Agricultural Engineering |
| Principal Investigator: | Maria Teresa Pedrosa Silva Clerici |
| Grantee: | Gustavo Costa Do Nascimento |
| Home Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
Abstract In the northern region of Brazil, especially in the state of Pará, at the so-called flour mills, small producers transform cassava (Manihot esculenta Crantz) in products such as cassava flour (white and yellow) that are eaten as dishes garnish, cassava starch, that serves as an ingredient for many regional dishes, cassava gum, currently used for preparation of tapioquinha and a regional dish known as tacacá, as also tapioca flour consumed as an accompaniment of açaí extract. The recognition of these derivatives as food that provide satiety and to possible applications in the industry, is extremely important in this project. The project will be carried out with samples of white and yellow cassava flour, tapioca flour, cassava starch and cassava gum, according to the following steps: physicochemical characterization; technological characterization; and functional characterization. | |