Research evaluates the effects of saffron on cassava flour in Brazil

White, cream and hopscotch are among the color variations of the Juruá Valley flours. And it is the use of turmeric or turmeric, as the root of Curcuma longa L. is also known, responsible for the yellowish color of artisanal Acre flours. Farmers say that the technique makes the food more attractive and delights the taste of consumers. To define the most appropriate concentration and evaluate the effects of the spice, Embrapa researchers followed the entire process of manufacturing flour with different concentrations of turmeric, on the farmer's Manoel Cameli property, located in Vila São Pedro, at the beginning of month of September, in Rodrigues Alves (AC). Virgínia Álvares, a researcher at Embrapa Acre and one of those responsible for the research, says that the initiative is a demand from producers in the region of Vale do Juruá (AC). “The idea is to verify which amount of turmeric that least interferes with the standards of legislation, with the quality of the product and ...