Powdered tucupi condiment: sensory and hygroscopic evaluation

COSTA, Telma dos Santos; CARMO, Juliana Rodrigues do; PENA, Rosinelson da Silva

doi:10.1590/1678-457X.36816

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Food Science and Technology

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Research Papers • Food Sci. Technol (Campinas) 38 (1) • Jan-Mar 2018 • https://doi.org/10.1590/1678-457X.36816 copy

Powdered tucupi condiment: sensory and hygroscopic evaluation

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the purchase intention test indicated that 94% of the judges would be willing to buy the product. The product’s moisture sorption isotherms presented type-II behavior for adsorption and type-III for desorption, at 25 °C. The hygroscopic behavior indicated that the product is more susceptible to spoilage changes when stored in an environment with relative humidity above 60% and the Peleg model showed an excellent performance on predicting the product’s moisture sorption isotherms.

Keywords:
Manihot esculenta; cassava wastewater; innovation; acceptability test

Model	Equations	No. of parameters
Halsey^a a Chirife & Iglesias (1978);	$m = {[\frac{- a}{\ln a_{w}}]}^{\frac{1}{b}}$	2
Henderson^a a Chirife & Iglesias (1978);	$m = {[\frac{- \ln (1 - a_{w})}{a}]}^{\frac{1}{b}}$	2
Kuhn^a a Chirife & Iglesias (1978);	$m = - \frac{a}{{ln a}_{w}} + b$	2
Mizrahi^a a Chirife & Iglesias (1978);	$a_{w} = \frac{a + m}{b + m}$	2
Oswin^a a Chirife & Iglesias (1978);	$m = a {[\frac{a_{w}}{1 - a_{w}}]}^{b}$	2
Ferro-Fontan^b b Chirife et al. (1983);	$m = {[\frac{a}{\ln (b / a_{w})}]}^{\frac{1}{c}}$	3
GAB^c c Maroulis et al. (1988);	$m = \frac{m_{o} \cdot c \cdot k \cdot a_{w}}{[(1 - k \cdot a_{w}) \cdot (1 + (c - 1) \cdot k \cdot a_{w})]}$	3
Peleg^d d Peleg (1993); m = moisture (g H2O/100 g db); aw = water activity; mo = monolayer moisture (g H2O/100 g db); a, b, c, k, n = constants.	$m = a \cdot a_{w}^{c} + b \cdot a_{w}^{d}$	4

Attributes	Rice with commercial tucupi	Rice with powdered tucupi condiment
Color	7.8^a	7.2^b
Aroma	7.1^a	7.0^a
Flavor	7.1^a	7.1^a
Overall impression	7.3^a	7.3^a

Adsorption		Desorption
a_w	^* * Moisture (g H2O/100 g db). m	a_w	^* * Moisture (g H2O/100 g db). m
0.10	7.70	0.90	148.42
0.15	8.31	0.85	102.83
0.20	8.82	0.80	77.54
0.25	8.87	0.75	62.10
0.30	10.02	0.70	51.64
0.35	10.58	0.65	43.41
0.40	11.33	0.60	37.07
0.45	12.14	0.55	31.79
0.50	13.46	0.50	27.83
0.55	15.89	0.45	24.82
0.60	20.34	0.40	23.12
0.65	32.58	0.35	22.80
0.70	45.91	0.30	22.43
0.75	61.37	0.26	21.40
0.80	77.21	0.20	21.23
0.85	100.91	0.15	21.15
0.90	148.42	0.10	21.03

Models	Adsorption			Desorption
Models	R²	P (%)	RSME	R²	P (%)	RSME
Halsey	0.983	20.9	5.1	0.987	12.0	3.9
Henderson	0.987	31.5	4.4	0.923	27.7	9.6
Kuhn	0.985	23.7	4.8	0.995	7.1	2.3
Mizrahi	0.986	20.6	4.6	0.996	6.0	2.1
Oswin	0.986	24.4	4.6	0.967	18.3	6.2
Ferro-Fontan	0.992	22.3	3.6	0.991	10.1	3.3
GAB	0.990	26.4	3.9	0.997	6.2	2.0
Peleg	0.996	5.2	2.5	0.996	5.4	2.3

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[1] *Corresponding author: rspena@ufpa.br