Research evaluates the effects of saffron on cassava flour in Brazil

Published 2021년 9월 15일

Tridge summary

Researchers from Embrapa are conducting a study to determine the optimal concentration of turmeric in Flour produced in the Juruá Valley of Acre, Brazil. The study aims to ensure that the flour's quality and legal standards are met, while achieving the desired color. The flour will also be analyzed for its proximate composition, acidity, pH, colorimetry, and starch content. This research is essential for maintaining product uniformity, especially for flours being marketed by Central Juruá with Geographical Indication. Sensory analysis of the flours will be done to evaluate color, aroma, flavor, texture, and purchase intention of local consumers.

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Original content

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 ...

Source: Embrapa