Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
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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Brazilian Journal of Food Technology |
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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 |
_version_ |
1752128702608572416 |