Consumers participate in sensory analysis of cassava flour with turmeric in Brazil

More than 100 consumers in Rio Branco tried different types of cassava flour produced in the Juruá Valley, on September 24th and 25th. The sensory analysis activity, carried out by Embrapa Acre in the Elias Mansour market, aimed to test flours with different concentrations of turmeric, a natural coloring also known as turmeric. The results of the evaluations will serve as a basis for defining the concentration of the spice that most appeals to consumers' preferences and may contribute to public policies to make its use official by flour producers in Brazil. According to the researcher Joana Maria Leite de Souza, the use of saffron in adequate amounts does not attribute undesirable characteristics to cassava flour, nor does it represent a danger to the consumer's health. “This practice is common among producers from Acre and from other states and sensory evaluations have shown that it pleases the population. The average scores given to saffron flours are above six, on a scale from ...