Study of tucupi physicochemical properties

被引：0
|
作者：
Chiste, Renan Campos [1 ]
Cohen, Kelly de Oliveira [2 ]
Oliveira, Suzy Sarzi [3 ]
机构：
[1] Univ Estado Para, Belem, Para, Brazil
[2] Embrapa Rcursos Genet & Biotecnol, BR-70770900 Brasilia, DF, Brazil
[3] Embrapa Amazonia Oriental, BR-66095100 Belem, Para, Brazil
来源：
CIENCIA E TECNOLOGIA DE ALIMENTOS | 2007年 / 27卷 / 03期
关键词：
Manhiot esculenta Crantz (Euphorbiaceae); cassava; cyanide;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study was made to characterize the physicochemical properties and quantify the free and total cyanide content of samples of "tucupi", a liquid extracted from bitter cassava (M. esculenta) and used as a sauce in the regional cuisine, sold in the city of Belem, state of Para, Brazil. The moisture content ranged from 94.66 to 97.46%, the dry portion therefore representing 2.55 to 5.36%. The ash content varied from 0.18 to 1.08%. Total acidity of the analyzed samples ranged from 3.92 to 10.66 meq NaOH. 100 mL(-1). The product's protein content was found to be low. ranging from 0.33 to 0.66%, while pH varied from 3.00 to 4.35. As for the free cyanide content, this was found to range from 9.47 to 46.86 mg HCN.kg(-1), while the total cyanide showed wide variations among the samples, ranging from 55.58 to 157.17 mg HCN.kg-(1).
引用
收藏
页码：437 / 440
页数：4
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