Efeito do método de determinação de matéria seca no teor de carboidratos, em raízes de mandioca (Maihot esculenta Crantz)
Palavras-chave:
matéria seca, carboidratos solúveis, raízes tuberosas, temperatura de secagem, análise químicaResumo
Various techniques for dry matter content determination in fresh cassava roots were compared and discussed. The best results were obtained with samples cut in small cubes (c. a. 1 cm edge); placed in Petri dishes 4.5 cm?2/g), and dried at 75°C for 8 hours, in a forced air oven. Higher temperatures favored non-enzymatic browning with consequent decrease in reducing sugars and free amino acids (Maillard reaction) content.
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