Enhancing the nutritional aspects of commercial cassava products

• Grant number: 08/01195-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2008
• End date: May 31, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Magali Leonel
• Grantee: Bruna Letícia Buzati Pereira
• Host Institution: Centro de Raízes e Amidos Tropicais (CERAT). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

The characterization of a product is critical to know its nutritional value and quality as food. Due the importance of the products derived from cassava in the Brazilian diet, as well as the interest observed in the industrial area on a better knowledge of the products of cassava, aiming to know the nutritional beneficial aspects and also possible changes in the process that best meet the trends of the market, the objective of this study is to characterize as chemical composition, as well as the content of resistant starch cassava, products from different classifications. The results will be very important for the increase of consume and improve of manufacturing industry. (AU)