Sensorial evolution of cassava flour ( M anihot esculenta crantz) added to protein concentrate cassava leaves
Rattachement africain : br. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé, mais le titre doit être comparé manuellement.
- Titre Crossref
- Sensorial evolution of cassava flour (<i><scp>M</scp>anihot esculenta</i> crantz) added to protein concentrate cassava leaves
- Date Crossref
- 26/12/2012
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Universidade Federal Rural do Rio de Janeiro pays non établi dans la noticeUniversité ou école supérieure
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Universidade Federal do Rio de Janeiro pays non établi dans la noticeUniversité ou école supérieure
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Post Graduation Program Science and Food Technology of Federal Rural University of Rio de Janeiro Rio de Janeiro RJ Brazil pays non établi dans la noticeUniversité ou école supérieure
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Institute of Nutrition of Josue de Castro Federal University of Rio de Janeiro Rio de Janeiro RJ Brazil Institute of Nutrition of Josue de Castro pays non établi dans la noticeUniversité ou école supérieure
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The Brazilian Society of Fruits and Vegetables Rio de Janeiro RJ Brazil pays non établi dans la noticeInstitution
Universidade Federal Rural do Rio de Janeiro, Universidade Federal do Rio de Janeiro et Post Graduation Program Science and Food Technology of Federal Rural University of Rio de Janeiro Rio de Janeiro RJ Brazil, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.