Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference.

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dc.contributorVIRGINIA DE SOUZA ALVARES, CPAF-AC; RONIELLI CARDOSO REIS, CNPMF; JOANA MARIA LEITE DE SOUZA, CPAF-AC; DANIEL MOREIRA LAMBERTUCCI, CPAF-AC; ANTÔNIO CLEBSON CAMELI SANTIAGO, SECRETARIA DE ESTADO DE AGRICULTURA.
dc.creatorALVARES, V. de S.
dc.creatorREIS, R. C.
dc.creatorSOUZA, J. M. L. de
dc.creatorLAMBERTUCCI, D. M.
dc.creatorSANTIAGO, A. C. C.
dc.date2024-04-03T15:34:21Z
dc.date2024-04-03T15:34:21Z
dc.date2024-04-03
dc.date2024
dc.date.accessioned2026-06-30T22:54:11Z
dc.descriptionIn the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.
dc.identifierFood Science and Technology, v. 44, e00190, 2024.
dc.identifier0101-2061 (Print) /1678-457X (Online)
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1163273
dc.identifierhttps://doi.org/10.5327/fst.00190
dc.identifier.urihttp://hdl.handle.net/123456789/370649
dc.languageeng
dc.rightsopenAccess
dc.subjectProdução artesanal
dc.subjectConcentração ideal
dc.subjectIdeal concentration
dc.subjectExplotación agrícola familiar
dc.subjectPequeños agricultores
dc.subject(AC)
dc.subjectHarina de yuca
dc.subjectCúrcuma (especia)
dc.subjectPreferencias del consumidor
dc.subjectAcre
dc.subjectAmazônia Ocidental
dc.subjectWestern Amazon
dc.subjectAmazonia Occidental
dc.subjectAgricultura Familiar
dc.subjectPequeno Produtor
dc.subjectMandioca
dc.subjectManihot Esculenta
dc.subjectFarinha
dc.subjectCondimento
dc.subjectAçafrão da Índia
dc.subjectCurcuma Longa
dc.subjectConsumidor
dc.subjectPreferência Alimentar
dc.subjectFamily farms
dc.subjectSmall-scale farming
dc.subjectProduction economics
dc.subjectCassava flour
dc.subjectCondiments
dc.subjectTurmeric
dc.subjectConsumer preferences
dc.titleIdeal concentration of turmeric to be added to artisanal cassava flour according to consumer preference.
dc.typeArtigo de periódico

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