Avaliação do teor dos compostos cianogênicos e identificação dos pontos críticos de controle químico no processamento de massa puba

Abstract

Cassava is an important food, particularly for northern and northeastern Brazil, the cassava plant has toxic substances commonly known as hydrocyanic acid, which intake can lead to severe poisoning. Cassava is used in various forms, from food and feed, up to industrial applications. While most of the Brazilian production of cassava is used to produce cassava flour. However, among various products made with cassava, manioc have mass, which is produced through a fermentation process, which aims at bringing new technological and sensory characteristics of the product and reduce its toxicity by partially removing the hydrocyanic acid present. Its use is applied in the preparation of breads, pasta, cakes, biscuits and porridge. This product is prepared in a traditional manner, usually in very poor processing, storage and marketing, can compromise quality and safety of food and bring risks to consumer health. The absence of standards of quality control and contamination ¬ tions becomes a concern that may affect consumer health. The adoption of Good Manufacturing Practices (GMP) are essential prerequisites to establish a sanitaryhygienic conditions, thereby contributing significantly to ensure final product quality, besides reducing the risks.