Quality diagnosis of cassava starch sold in Rio Branco - AC

Abstract

The gum of cassava is a regional product of great popular acceptance, its quality is something important and that it interests the health of the consumers. In this way the present work had as objective to verify if the Goma produced and Commercialized in the city of Rio Branco - AC is in agreement with the physical-chemical and microbiological standards defined by the current legislation. The experiment was carried out at the Food Technology Unit. Three samples from five different producers were analyzed in four production batches. The physical-chemical indicators observed were: Moisture, Ash, Acidity and pH. As microbiological indicators, the presence of thermotolerant coliforms was verified through the most probable number - NMP and the amount of aerobic mesophilic bacteria, using the standard plate counting method PCA. It was found that moisture and ash content of all analyzed samples were outside the recommended standards. It was also observed a low acidity percentage, which would classify the products analyzed as sour starch. In the field of microbiology, the presence of thermotolerant coliforms was detected, however the observed values were within the satisfactory indexes. It was also verified the presence of aerobic mesophilic bacteria, indicating with this sanitary deficiencies in the production environment. In general, the physico-chemical and microbial quality of Cassava Gum Produced and marketed in Rio Branco-AC leaves to be desired, therefore, more investments in sanitation and manufacturing infrastructure will be necessary in order to improve and standardize the quality of the products.