Alternative process for production of sweet potato distilled beverage
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/219495 |
Resumo: | Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world’s sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them. |
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Weber, Caroline TrevisanCasagrande, TiagoCandido, GabrielaTrierweiler, Luciane FerreiraTrierweiler, Jorge Otávio2021-04-06T04:20:03Z20201678-4324http://hdl.handle.net/10183/219495001123259Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world’s sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them.application/pdfengBrazilian Archives of Biology and Technology. Curitiba, PR. Vol. 63, e20190181 (2020), p. 1-14Bebidas alcoólicasBatata doceTuber cropsEthanolAlcoholic beverageShochuEnzymatic processAlternative process for production of sweet potato distilled beverageinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001123259.pdf.txt001123259.pdf.txtExtracted Texttext/plain46344http://www.lume.ufrgs.br/bitstream/10183/219495/2/001123259.pdf.txt2d7eb59a74ebaddeff917fe8577ee968MD52ORIGINAL001123259.pdfTexto completo (inglês)application/pdf426420http://www.lume.ufrgs.br/bitstream/10183/219495/1/001123259.pdf191674d9d3216c4e1f0e2378100b104cMD5110183/2194952021-05-07 05:09:46.709598oai:www.lume.ufrgs.br:10183/219495Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2021-05-07T08:09:46Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Alternative process for production of sweet potato distilled beverage |
title |
Alternative process for production of sweet potato distilled beverage |
spellingShingle |
Alternative process for production of sweet potato distilled beverage Weber, Caroline Trevisan Bebidas alcoólicas Batata doce Tuber crops Ethanol Alcoholic beverage Shochu Enzymatic process |
title_short |
Alternative process for production of sweet potato distilled beverage |
title_full |
Alternative process for production of sweet potato distilled beverage |
title_fullStr |
Alternative process for production of sweet potato distilled beverage |
title_full_unstemmed |
Alternative process for production of sweet potato distilled beverage |
title_sort |
Alternative process for production of sweet potato distilled beverage |
author |
Weber, Caroline Trevisan |
author_facet |
Weber, Caroline Trevisan Casagrande, Tiago Candido, Gabriela Trierweiler, Luciane Ferreira Trierweiler, Jorge Otávio |
author_role |
author |
author2 |
Casagrande, Tiago Candido, Gabriela Trierweiler, Luciane Ferreira Trierweiler, Jorge Otávio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Weber, Caroline Trevisan Casagrande, Tiago Candido, Gabriela Trierweiler, Luciane Ferreira Trierweiler, Jorge Otávio |
dc.subject.por.fl_str_mv |
Bebidas alcoólicas Batata doce |
topic |
Bebidas alcoólicas Batata doce Tuber crops Ethanol Alcoholic beverage Shochu Enzymatic process |
dc.subject.eng.fl_str_mv |
Tuber crops Ethanol Alcoholic beverage Shochu Enzymatic process |
description |
Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world’s sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
dc.date.accessioned.fl_str_mv |
2021-04-06T04:20:03Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
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info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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http://hdl.handle.net/10183/219495 |
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1678-4324 |
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001123259 |
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http://hdl.handle.net/10183/219495 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Brazilian Archives of Biology and Technology. Curitiba, PR. Vol. 63, e20190181 (2020), p. 1-14 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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