Alterações de qualidade da fécula durante o armazenamento das raízes de mandioca
J. A. de Camargo Pacheco
SUMMARY
Determinations of colour, viscosity, and speed of sedimentation in samples of starch prepared from fresh cassava roots, and also from roots stored during 24, 48, and 72 hours at field condition and also at room temperature were undertaken using several cassava varieties. It has been noted that the stored roots gave progressively worse starch in relation to colour and type of sedimentation. Viscosity is also affected, but in a few cases starch quality did not became worse. Changes in starch quality preceded the occurrence of the characteristic blue veins of stored cassava roots. From the observations it is conclued that storage of cassava roots longer than 24 hours is not advisable.
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Datas de Publicação
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Publicação nesta coleção
01 Jun 2010 -
Data do Fascículo
Set 1952
