Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/66083 |
Resumo: | Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus. |
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Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profilecassava flourenzymatic hydrolysisalcoholic fermentationdistilled spiritsScience & TechnologyCassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 -Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoCoelho, Eduardo João LouroBallesteros, Lina F.Domingues, LucíliaVilanova, MarTeixeira, J. A.2020-07-152020-07-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/66083engCoelho, Eduardo; Ballesteros, Lina F.; Domingues, Lucília; Vilanova, Mar; Teixeira, José A., Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile. Molecules, 25(14), 3228, 20201420-304910.3390/molecules2514322832679771https://www.mdpi.com/journal/moleculesinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:14:04Zoai:repositorium.sdum.uminho.pt:1822/66083Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:06:17.618599Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
title |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
spellingShingle |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile Coelho, Eduardo João Louro cassava flour enzymatic hydrolysis alcoholic fermentation distilled spirits Science & Technology |
title_short |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
title_full |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
title_fullStr |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
title_full_unstemmed |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
title_sort |
Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile |
author |
Coelho, Eduardo João Louro |
author_facet |
Coelho, Eduardo João Louro Ballesteros, Lina F. Domingues, Lucília Vilanova, Mar Teixeira, J. A. |
author_role |
author |
author2 |
Ballesteros, Lina F. Domingues, Lucília Vilanova, Mar Teixeira, J. A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Coelho, Eduardo João Louro Ballesteros, Lina F. Domingues, Lucília Vilanova, Mar Teixeira, J. A. |
dc.subject.por.fl_str_mv |
cassava flour enzymatic hydrolysis alcoholic fermentation distilled spirits Science & Technology |
topic |
cassava flour enzymatic hydrolysis alcoholic fermentation distilled spirits Science & Technology |
description |
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-15 2020-07-15T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/66083 |
url |
http://hdl.handle.net/1822/66083 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Coelho, Eduardo; Ballesteros, Lina F.; Domingues, Lucília; Vilanova, Mar; Teixeira, José A., Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile. Molecules, 25(14), 3228, 2020 1420-3049 10.3390/molecules25143228 32679771 https://www.mdpi.com/journal/molecules |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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