Cassava 2018
DOI: 10.5772/intechopen.70902
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Baby Cassava: An Alternative Marketing Strategy for Freshly Cut Cassava

Abstract: There are many procedures for obtaining minimally processed fruits and vegetables, aiming at adding value and maintaining the quality for a longer period. Cassava is a root that adapts to minimum processing technology, because the tissues are more resistant, what helps in obtaining different cut shapes and formats. However, it is a root susceptible to browning and microbiological contamination. In this chapter, methodologies and procedures are described to obtain alternative formats for minimally processed cas… Show more

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Cited by 5 publications
(8 citation statements)
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“…The cutting style of minimally processed roots and tubers is a strong ally for consumer acceptance, as is the case of the baby‐cut carrot 1,27 and baby‐cut cassava 2 shapes. In cassava, the pieces subjected to the abrasion process become more resistant to browning 13 .…”
Section: Discussionmentioning
confidence: 99%
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“…The cutting style of minimally processed roots and tubers is a strong ally for consumer acceptance, as is the case of the baby‐cut carrot 1,27 and baby‐cut cassava 2 shapes. In cassava, the pieces subjected to the abrasion process become more resistant to browning 13 .…”
Section: Discussionmentioning
confidence: 99%
“…Thus, in cassava, different types of injured cells have different metabolic responses, such that browning will depend on the type of tissue that has been cut 13 . In this way, the process of abrasion used to produce an alternative shape, the so‐called ‘baby‐cut cassava’, has become an accessible and easily applied technological strategy for minimizing browning in minimally processed cassava 2 . In yam, there is no evidence of such physiological responses to the abrasion technique, and hence the importance of the present study.…”
Section: Introductionmentioning
confidence: 99%
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“…In the case of sweet cassava, darkening usually occurs slowly (FREIRE et al, 2015) compared with yam (COELHO JUNIOR et al, 2019) and sweet potato (ALMEIDA, 2018). It is known that susceptibility to darkness as well as PPO and POD enzyme activities may vary according to variety, and pre-and post-harvest management (FONSECA et al, 2018).…”
Section: Introductionmentioning
confidence: 99%