Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study

Abstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for f...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022
Main Authors: Pascoal, Diego Roberto da Cunha, Moura, Lídia Eloy, Silva, Jaff Ribeiro da, Assis, Denilson de Jesus, Costa, Samantha Serra, Druzian, Janice Izabel
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.
ISSN:1678-457X
DOI:10.1590/fst.80221