Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties

Detalhes bibliográficos
Autor(a) principal: Brito,Vitor
Data de Publicação: 2021
Outros Autores: Santos,Renata, Narcisa-Oliveira,Jeniffer, Demiate,Ivo, Cereda,Marney
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404
Resumo: Abstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.
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spelling Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional propertiesModified starchCarboxylCassavaLactic acidQualityAbstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.01720info:eu-repo/semantics/openAccessBrito,VitorSantos,RenataNarcisa-Oliveira,JenifferDemiate,IvoCereda,Marneyeng2021-04-06T00:00:00Zoai:scielo:S1981-67232021000100404Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-04-06T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
title Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
spellingShingle Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
Brito,Vitor
Modified starch
Carboxyl
Cassava
Lactic acid
Quality
title_short Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
title_full Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
title_fullStr Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
title_full_unstemmed Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
title_sort Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
author Brito,Vitor
author_facet Brito,Vitor
Santos,Renata
Narcisa-Oliveira,Jeniffer
Demiate,Ivo
Cereda,Marney
author_role author
author2 Santos,Renata
Narcisa-Oliveira,Jeniffer
Demiate,Ivo
Cereda,Marney
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Brito,Vitor
Santos,Renata
Narcisa-Oliveira,Jeniffer
Demiate,Ivo
Cereda,Marney
dc.subject.por.fl_str_mv Modified starch
Carboxyl
Cassava
Lactic acid
Quality
topic Modified starch
Carboxyl
Cassava
Lactic acid
Quality
description Abstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100404
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.01720
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.24 2021
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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