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EVALUATION OF SOME CASSAVA VARIETIES TO THE FREEZING PROCESS.

[In Portuguese. / En portugais.]

Author(s) : PASCHOALINO J. E.

Type of article: Article

Summary

SIXTEEN VARIETIES OF CASSAVA OF BOTH WHITE AND YELLOW PULP WERE TESTED WITH RESPECT TO THEIR SUITABILITY FOR FREEZING. A CHEMICAL EVALUATION WAS CARRIED OUT ON THE RAW MATERIAL AND ALSO DURING ITS PREPARATION FOR FREEZING. THE EASE OF PEELING AND PEELING LOSSES WERE DETERMINED FOR ALL VARIETIES. THE FINAL PRODUCTS WERE EVALUATED ACCORDING TO THEIR SENSORY ATTRIBUTES SUCH AS COLOUR, TEXTURE AND FLAVOUR. THE RESULTS SHOWED A GENERAL PREFERENCE FOR THE YELLOW PULP VARIETIES AND OF THESE THE VARIETY IAC 289-70 WAS FOUND TO BE SUPERIOR.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1981-1218
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 17 - n. 1
  • Publication date: 1980/01
  • Document available for consultation in the library of the IIR headquarters only.

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