Optimization of parameters technological to process tucupi and study of product stability

CAMPOS, Ana Paula Rocha; MATTIETTO, Rafaella de Andrade; CARVALHO, Ana Vânia

doi:10.1590/fst.30817

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Original Article • Food Sci. Technol 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.30817 copy

Optimization of parameters technological to process tucupi and study of product stability

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the product obtained. Although the design did not generate a predictive mathematical model, the trend plots and physicochemical and sensory tests indicated 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity of 0.7 g lactic acid/100 mL, 93.91% moisture, 0.5% ashes, 0.52% proteins, 0.24% lipids, 4.83% carbohydrates, total and free cyanide of 6.97 and 1.31 mg HCN/L, respectively. No Salmonella spp., coagulase-positive Staphylococcus, Bacillus cereus , or thermotolerant coliforms were observed, whereas counts of mesophilic aerobic bacteria (1.3x10² CFU/g) and molds and yeasts (1.3x10² CFU/g) were low. Over 50 days of follow-up (stored at 10°C), the microbial load remained stable and no significant difference was found in physicochemical characteristics, however, the sensory analysis indicated a decrease in quality at 49 days of storage.

Keywords:
Manihot esculeta; cyanogenic compound; experimental design; sensory

Assay	Fermentation time in hours (X₁)	Cooking time in minutes (X₂)	Total cyanide (mg HCN/L)	Free cyanide (mg HCN/L)
1	12 (-1)	10 (-1)	8.68 ± 0.31	4.76 ± 0.68
2	12 (-1)	50 (1)	5.37 ± 0.03	4.00 ± 0.35
3	48 (1)	10 (-1)	7.49 ± 0.66	4.64 ± 0.60
4	48 (1)	50 (1)	4.59 ± 0.06	2.41 ± 0.10
5	30 (0)	30 (0)	9.83 ± 0.19	5.36 ± 0.52
6	30 (0)	30 (0)	10.02 ± 0.04	5.38 ± 0.15
7	30 (0)	30 (0)	10.05 ± 0.14	5.24 ± 0.22
8	30 (0)	2 (-1.41)	43.08 ± 0.48	10.03 ± 0.29
9	30 (0)	58 (1.41)	5.12 ± 0.15	3.04 ± 0.15
10	5 (-1.41)	30 (0)	7.92 ± 0.15	4.67 ± 0.69
11	55 (1.41)	30 (0)	6.07 ± 0.24	4.15 ± 0.28

Total cyanide
Factor	SS	df	MS	F_CAL	F_TAB	R²
Regression	744.94	4	186.236	2.51	4.53	0.6256
Residue	445.70	6	74.2835
Lack of fit	445.673	4	111.4182	7931.72	19.25
Pure error	0.028	2	0.0140
Total	1190.645	10
Free cyanide
Factor	SS	df	MS	F_CAL	F_TAB	R²
Regression	17.83	5	3.565203	0.927294	5.05	0.4811
Residue	19.22	5	3.844737
Lack of fit	19.21219	3	6.404063	1114.16	19.16
Pure error	0.01150	2	0.005748
Total	37.04970	10

Characteristics		Fermentation time (hours)
Characteristics		12	24
Physicochemical	pH	4.34 ± 0.01^a	3.97 ± 0.01^b
	Total titratable acidity (g lactic acid/100 mL)	0.34 ± 0.06^b	0.70 ± 0.06^a
	Total cyanide (mg HCN/L)	4.89 ± 0.10^a	4.30 ± 0.06^b
	Free cyanide (mg HCN/L)	2.90 ± 0.03^a	2.13 ± 0.08^b
Sensory	Color	7.88 ± 1.05^a	8.06 ± 0.96^a
	Flavor	6.48 ± 1.86^b	7.38 ± 1.31^a
	Aroma	7.37 ± 1.30^a	7.56 ± 1.10^a
	Overall impression	6.90 ± 1.53^b	7.49 ± 1.03^a

Analyses		Results
Moisture (% d.b.)		93.91 ± 0.09
Ashes (% d.b.)		0.50 ± 0.01
Proteins (% d.b.)		0.52 ± 0.01
Lipids (% d.b.)		0.24 ± 0.01
Carbohydrates (% d.b.)		4.83 ± 0.11
pH		3.71 ± 0.00
Total titratable acidity (g lactic acid/100 mL)		0.65 ± 0.00
Total soluble solids (°Brix)		6.50 ± 0.06
Energy value (kcal/100 g)		23.56 ± 0.01
Total cyanide (mg HCN/L)		6.97 ± 0.10
Free cyanide (mg HCN/L)		1.31 ± 0.05
Color	L*	52.02 ± 0.09
	a*	-1.85 ± 0.04
	b*	37.35 ± 0.27
Total and thermotolerant coliforms (MPN/mL)		<3
Salmonella spp.		Absence in 25 g
Coagulase-positive Staphylococcus		Absent
Bacillus cereus		Absent
Mesophilic aerobic bacteria (CFU/g)		1.3 × 10² (est.)
Molds and yeasts (CFU/g)		1.3 × 10² (est.)

Time (days)	pH	Total titratable acidity (g lactic acid/100 mL)	Soluble solids (°Brix)	Total cyanide (HCN/100 mL)	Free cyanide (HCN/100 mL)
0	3.71 ± 0.00^cd	0.65 ± 0.00^abc	6.5 ± 0.06^c	6.97 ± 0.10^a	1.31 ± 0.05^a
5	3.51 ± 0.01^g	0.64 ± 0.01^bcd	6.6 ± 0.06^c	6.99 ± 0.39^a	1.21 ± 0.01^a
10	3.73 ± 0.01^bc	0.65 ± 0.00^abc	6.3 ± 0.04^ef	6.44 ± 0.40^a	1.18 ± 0.02^a
15	3.79 ± 0.01^a	0.65 ± 0.00^ab	6.3 ± 0.05^f	6.58 ± 0.27^a	1.24 ± 0.03^a
20	3.58 ± 0.01^f	0.63 ± 0.01^d	6.9 ± 0.05^a	6.65 ± 0.72^a	1.19 ± 0.01^a
25	3.75 ± 0.01^b	0.64 ± 0.01^cd	6.5 ± 0.05^cd	6.43 ± 0.64^a	1.23 ± 0.06^a
30	3.68 ± 0.00^d	0.66 ± 0.01^a	6.9 ± 0.05^a	6.48 ± 0.11^a	1.20 ± 0.01^a
35	3.62 ± 0.01^e	0.64 ± 0.01^bcd	6.7 ± 0.06^b	6.57 ± 0.27^a	1.16 ± 0.02^a
40	3.58 ± 0.01^f	0.64 ± 0.01^bcd	6.5 ± 0.06^c	6.35 ± 0.28^a	1.25 ± 0.06^a
45	3.57 ± 0.01^f	0.64 ± 0.00^bcd	6.5 ± 0.04^c	6.69 ± 0.81^a	1.17 ± 0.06^a
50	3.74 ± 0.00^bc	0.63 ± 0.00^d	6.4 ± 0.05^de	6.59 ± 0.80^a	1.19 ± 0.01^a

Time (days)	Total and thermotolerant coliforms (MPN/mL)	Mesophilic aerobic bacteria (CFU/g)	Molds and yeasts (CFU/g)
0	<3	1.3x10² (est.)	1.3 × 10² (est.)
5	<3	6.7 × 10²	1.4 × 10²
10	<3	4 × 10²	7.1 × 10²
15	<3	1.8 × 10³	1.2 × 10³
20	<3	4.3 × 10³	1.6 × 10³
25	<3	3.3 × 10³	1.8 × 10³
30	<3	2.3 × 10³	1.6 × 10³
35	<3	1.4 × 10³	2.0 × 10³
40	<3	1.0 × 10³	2.0 × 10³
45	<3	1.6 × 10³	2.3 × 10³
50	<3	1.1 × 10³	2.2 × 10³

Time (days)	Color	Flavor	Aroma	Overall impression
0	7.96 ± 0.99 (88.44%)^a	7.55 ± 1.30 (83.89%)^ab	8.07 ± 1.11 (89.67%)^a	7.77 ± 1.04 (86.33%)^a
3	8.00 ± 0.69 (88.89%)^a	7.63 ± 0.89 (84.81%)^ab	7.90 ± 0.88 (87.78%)^ab	7.70 ± 0.88 (85.56%)^ab
10	8.03 ± 0.71 (89.26%)^a	8.13 ± 0.86 (90.37%)^a	7.83 ± 1.34 (87.04%)^ab	8.07 ± 0.74 (89.63%)^a
15	8.13 ± 0.90 (90.37%)^a	7.63 ± 1.00 (84.81%)^ab	7.83 ± 0.83 (87.04%)^ab	7.57 ± 1.00 (84.07%)^ab
20	8.17 ± 0.79 (90.74%)^a	7.23 ± 1.33 (80.37%)^abc	7.47 ± 1.43 (82.96%)^ab	7.37 ± 1.30 (81.85%)^abc
24	8.13 ± 0.77 (90.37%)^a	7.50 ± 1.16 (83.33%)^abc	7.70 ± 1.12 (85.56%)^ab	7.50 ± 1.13 (83.33%)^abc
30	7.83 ± 0.95 (87.04%)^a	7.20 ± 1.51 (80.00%)^abc	7.63 ± 1.07 (84.81%)^ab	7.03 ± 1.42 (78.15%)^abc
35	7.73 ± 0.83 (85.93%)^a	6.63 ± 1.65 (73.70%)^bcd	7.37 ± 1.25 (81.85%)^ab	6.53 ± 1.63 (72.59%)^bcd
44	8.10 ± 0.76 (90.00%)^a	6.30 ± 1.23 (70.00%)^cde	7.33 ± 1.29 (81.48%)^ab	6.37 ± 1.40 (70.74%)^cd
49	7.57 ± 1.10 (84.07%)^a	5.90 ± 1.93 (66.67%)^de	7.00 ± 1.50 (77.78%)^b	6.27 ± 15.89 (70.37%)^cd
56	6.60 ± 1.71 (75.56%)^b	5.27 ± 2.42 (65.19%)^e	5.84 ± 2.01 (67.78%)^c	5.30 ± 2.36 (63.70%)^d

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[1] * Corresponding author: ana-vania.carvalho@embrapa.br