Propriedades Físico-Químicas, História e Produção do tucupi: Uma Revisão Bibliográfica

Abstract

This work aims to carry out a bibliographical survey on Tucupi, describing its history, traditional production and chemical properties. For this, data were gathered investigated by several authors who described the physical and chemical characteristics and process of tucupi production. The study presents a basic research nature and used exploratory as a survey and analysis method. As it does not present risks, the research was not submitted to the Ethics Committee. Tucupi is obtained through the process of extracting wild cassava, also known as bitter cassava. Its history dates back to pre-colonial times, when indigenous populations of the region used the juice of wild cassava (or bitter cassava) to produce food. With the arrival of European colonizers, wild cassava was replaced by cassava mansa (or sweet cassava), which has a lower hydrocyanic acid content and is more suitable for flour production. However, wild cassava juice continued to be used in cooking. regional, giving rise to tucupi. The tucupi extraction process is carried out by many families riverside areas of the Amazon region where wild cassava is peeled, grated and squeezed to extract its juice. Then, the juice is boiled for a few hours, until the hydrocyanic acid evaporates and the liquid becomes yellow and thick. Tucupi can be used as a base for various dishes. Amazonian cuisine, such as duck in tucupi and tacacá. Its physical and chemical properties include, thick light yellow color, acidic flavor with pH ranging between 3.5 and 4.5, contains mainly water, starch, pectin, hydrocyanic acid and other organic compounds. It also contains nutrients such as vitamins and minerals, as well as antioxidant compounds. Due to its high hydrocyanic acid content (HCN), tucupi can be toxic in large quantities, but when prepared correctly and Consumed in moderation, it is a rich source of nutrients and flavor in the cuisine of the North of Brazil. Brazil.