Technological and nutritional assessment of cassava derivatives traded in Belém (PA) Brazil

• 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 - Process Engineering of Agricultural Products
• Principal researcher: 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 the 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 provides 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.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ELISA CRISTINA ANDRADE NEVES; GUSTAVO COSTA NASCIMENTO; AMANDA RIOS FERREIRA; DANIELA ANDRADE NEVES; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil. Brazilian Journal of Food Technology, v. 23, p. -, 2020.