Evaluation of the parameters of quality during the steps of processing of cassava flour (Manihot esculenta Crantz)

Authors

  • Hugo Rangel Fernandes Instituto de Química, Universidade Federal do Rio de Janeiro
  • Denize Cristine Rodrigues de Oliveira Instituto de Química, Universidade Federal do Rio de Janeiro
  • Gabriela Santos Souza Centro de Tecnologia, Universidade Federal do Pará
  • Alessandra Santos Lopes Centro de Tecnologia, Universidade Federal do Pará

Keywords:

Cassava, flour, processing.

Abstract

The cassava crop takes great social importance, it has been a leading energy foods for over 500 million people worldwide. It represents an important source of income for many families. Among the many products, cassava flour stands out as being derived from its most consumed. Processing of wheat is very traditional and uses mostly hand labor family in all stages of processing, which largely occurs without producing technical guidelines favoring the lack of hygiene. The processing units are known as "flour mills, " where are usually houses or sheds with poor facilities, this plus the lack of hygiene exposes the product to various hazards, hence the importance of assessing the hygienic and sanitary parameters through physical and physical-chemical in samples of cassava at all stages of processing. The aim of this study was to evaluate the quality parameters during the processing steps of cassava through physical-chemical and physical. After analysis of the various stages of processing of cassava flour, it was found that the final product, the cassava flour, was found within the standards established by law for the levels of moisture and ash, the only referenced in legislation. 

Author Biographies

Hugo Rangel Fernandes, Instituto de Química, Universidade Federal do Rio de Janeiro

Doutorando em Ciência de Alimentos

Denize Cristine Rodrigues de Oliveira, Instituto de Química, Universidade Federal do Rio de Janeiro

Doutoranda em Ciência de Alimentos

Gabriela Santos Souza, Centro de Tecnologia, Universidade Federal do Pará

Especialista em qualidade e segurança de alimentos

Alessandra Santos Lopes, Centro de Tecnologia, Universidade Federal do Pará

Docente

Published

2013-12-07

How to Cite

Fernandes, H. R., Oliveira, D. C. R. de, Souza, G. S., & Lopes, A. S. (2013). Evaluation of the parameters of quality during the steps of processing of cassava flour (Manihot esculenta Crantz). Scientia Plena, 9(11). Retrieved from https://scientiaplena.emnuvens.com.br/sp/article/view/1615

Most read articles by the same author(s)