Influência da composição química de raízes de mandioca de mesa no tempo de cozimento, na qualidade da massa cozida e na aceitação sensorial

Abstract

Cassava is a root that is consumed all over the worlds as an energy source. Its consumption is larger in tropical and sub-tropical countries, where the weather is ideal for this kind of vegetal to be cultivated. Table’s cassava, also known as aipim and mandioca in Brazil, presents different cooking times which interfere in the quality of the dough after cooked. Cassavas that don’t cook, present a low-quality of its dough after cooked, therefore, it is used in the industry to transform it into flour and manioc starch; on the other hand, cassavas that cook well can go directly to consumption in natura. This research has as its main goal identify and the different chemical characteristics between cassavas, high-time cooking versus low-time cooking. For this analysis the 1H NMR was used to compare the primary metabolites profile for both types of Cassava. Another methodology that was used involved the Accelerated Solvent Extraction (ASE) of ten Cassavas with diverse cooking time to get the lignin out of the cassavas and have it analysed by 1H-13C HSQC. The study of the syringil and guaiacyl relation comparing two samples resulted in a pattern in the values obtained and confirmed that the cassava that cooks well, has more syringil groups in its lignin composition in relation to the other cassava. Conclusive results were not obtained when worked with the ten samples because the data was not reproductive enough. The primary metabolites analysis of the two different types of cassava by 1H NMR allowed to compare the identified compounds and correlate them and their chemical shifts with literature.