Fresh cut cassava subjected to gamma radiation

Authors

  • Rogério Lopes Vieites Faculdade de Ciências Agronômicas
  • Érica Regina Daiuto Faculdade de Ciências Agronômicas
  • Lidia Raquel de Carvalho Instituto de Biociências
  • Marcia Regina Garcia Faculdade de Ciências Agronômicas
  • Mariana Gonçalves Lozano Instituto de Biociências
  • Ligia Mouriguchi Watanabe Instituto de Biociências da Unesp de Botucatu

DOI:

https://doi.org/10.5433/1679-0359.2012v33n1p271

Keywords:

Manihot esculenta CRANTZ, polyphenoloxidase, Cooking time, Color.

Abstract

Fresh cut cassava is an alternative to prolong roots commercialization period, adding value to the raw material and assisting the consumer’s needs that seeks for products of easy preparation. The aim of this work was to evaluate the quality of fresh cut cassava subjected to gamma radiation. For processing cassava roots (IAC – 567-70) were used, after preparation were packed in expanded polystyrene (EPS) trays, covered by low density polyethylene (LDPE) plastic film, being subjected to gamma radiation in the doses 0 (control), 0.5; 1.0; 1.5; 2.0 KGy. Another treatment was also carried out in which roots were vacuum packed in nylon + polyethylene. Packed roots of all treatments were stored under  refrigeration (5 ± 1 ºC) and evaluations were made after 0, 3, 6, 9 and 12 days. Evaluated analyses were: titrable acidity, pH, firmness, coloration, polyphenoloxidase activity, cooking time and roots hydration percentage. Evaluations just proceeded until the nine storage day, because after this period the roots already presented visually detectable physiologic and microbiological alterations. For titrable acidity, the vacuum packed roots had the lowest values, followed by the control packed in trays. For the other treatments, values of acidity increased and influenced the pH values. For the other appraised parameters there was no significant difference among treatments, but alterations were observed with the storage. The firmness decreased with the storage. Brightness values and yellow color component decreased with the storage and the b * (green) color values increased. Polyphenoloxidase activity was maximum in the day of elaboration of the product and it decreased with the storage. Cooking time and roots hydration percentage decreased with the roots storage.

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Author Biographies

Rogério Lopes Vieites, Faculdade de Ciências Agronômicas

Prof. Dr. Deptº de Gestão e Tecnologia de Alimentos. FCA/UNESP, Botucatu.

Érica Regina Daiuto, Faculdade de Ciências Agronômicas

Pós doutoranda, programa CAPES/PNPD, no Deptº de Horticultura da Faculdade de Ciências Agronômicas, UNESP, Botucatu.

Lidia Raquel de Carvalho, Instituto de Biociências

Profª Drª.do Deptº de Bioestatística, Instituto de Biociências. UNESP, Botucatu.

Marcia Regina Garcia, Faculdade de Ciências Agronômicas

Nutricionista, Mestranda no curso Energia na Agricultura, FCA/UNESP, Botucatu.

Mariana Gonçalves Lozano, Instituto de Biociências

Discente de graduação no curso de Nutrição, estagiária no Deptº de Gestão e Tecnologia agroindustrial. Instituto de Biociências da UNESP, Botucatu.

Ligia Mouriguchi Watanabe, Instituto de Biociências da Unesp de Botucatu

Discente de graduação no curso de Nutrição, estagiária no Deptº de Gestão e Tecnologia agroindustrial. Instituto de Biociências da UNESP, Botucatu.

Published

2012-04-05

How to Cite

Vieites, R. L., Daiuto, Érica R., Carvalho, L. R. de, Garcia, M. R., Lozano, M. G., & Watanabe, L. M. (2012). Fresh cut cassava subjected to gamma radiation. Semina: Ciências Agrárias, 33(1), 271–282. https://doi.org/10.5433/1679-0359.2012v33n1p271

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