USE OF GAMMA RADIATION IN THE BROWNING INHIBIZATION OF PEELED CASSAVA ROOT (Manihot utilissima pohl) “IN NATURA”

Authors

  • PEDRO RAMOS DA COSTA NETO Centro Federal de Educação Tecnológica do Paraná
  • MARTA HELENA FILLE SPOTO Centro de Energia Nuclear na Agricultura - Universidade de São Paulo
  • RACHEL ELIZABETH DOMARCO Centro de Energia Nuclear na Agricultura - Universidade de São Paulo

DOI:

https://doi.org/10.5380/cep.v15i1.14040

Keywords:

RADIAÇÃO GAMA, MANDIOCA-ESCURECIMENTO ENZIMÁTICO, ANÁLISE SENSORIAL. GAMMA RADIATION, CASSAVA ROOT-ENZIMATIC BROWNING, SENSORIAL ANALYSIS.

Abstract

Cassava root was treated with gamma radiation at doses of 2, 4, 6, 8 and 10 kGy to avoid enzimatic browning. The irradiated samples were kept for 9 days at room temperature and evaluated for color and sensorial analysis. Two days after harvest, the control sample showed black spots and alteration of organoleptic characteristics. The irradiated sample with 2 to 6 kGy showed good appearance and acceptability. However, after 9 days of storage, the control and the irradiated (2 to 6 kGy) samples were not safe to eat, only the irradiated cassava with doses of 8 and 10 kGy did not show enzimatic browning and kept the good sensorial characteristics.

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How to Cite

NETO, P. R. D. C., SPOTO, M. H. F., & DOMARCO, R. E. (1997). USE OF GAMMA RADIATION IN THE BROWNING INHIBIZATION OF PEELED CASSAVA ROOT (Manihot utilissima pohl) “IN NATURA”. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(1). https://doi.org/10.5380/cep.v15i1.14040

Issue

Vol. 15 No. 1 (1997)

Section

Artigos

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