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

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.

摘要：图库皮（Tucupi）是由木薯根加工废水经发酵与蒸煮制得的产品，广泛应用于巴西北部地区的大众菜肴。本研究采用实验设计方法，以残留氰氢酸含量为指标筛选图库皮的加工工艺参数（发酵与蒸煮时长），并对所得产品的稳定性进行评估。尽管本次实验设计未构建出预测性数学模型，但趋势图、理化检测与感官评价结果表明，最优工艺参数为发酵24小时、蒸煮40分钟。按该工艺制备的图库皮各项理化指标如下：pH值3.71，可滴定酸度0.7g乳酸/100mL，水分含量93.91%，灰分0.5%，蛋白质0.52%，脂肪0.24%，碳水化合物4.83%；总氰化物与游离氰化物含量分别为6.97mg HCN/L与1.31mg HCN/L。样品未检出沙门氏菌属（Salmonella spp.）、凝固酶阳性葡萄球菌、蜡样芽孢杆菌（Bacillus cereus）与耐热大肠菌群；嗜温需氧菌、霉菌与酵母菌的菌落数均较低，分别为1.3×10² CFU/g与1.3×10² CFU/g。在10℃条件下储存并开展为期50天的跟踪监测期间，样品的微生物载荷始终保持稳定，理化特性未出现显著差异；但感官评价结果显示，储存至49天时产品品质出现下降。