Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400803 |
Resumo: | Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x103 to 3.5x101 CFU g -1) and of total coliform counts (from 2.1x103 to 2.4x102 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality. |
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Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustryagroindustryManihot esculentaby-productdietary fiberAbstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x103 to 3.5x101 CFU g -1) and of total coliform counts (from 2.1x103 to 2.4x102 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400803Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32117info:eu-repo/semantics/openAccessGARCIA,Marina CostaELIAS,Thaissa MachadoRIBEIRO,Keyla de OliveiraSOARES JÚNIOR,Manoel SoaresCALIARI,Márcioeng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400803Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
title |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
spellingShingle |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry GARCIA,Marina Costa agroindustry Manihot esculenta by-product dietary fiber |
title_short |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
title_full |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
title_fullStr |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
title_full_unstemmed |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
title_sort |
Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry |
author |
GARCIA,Marina Costa |
author_facet |
GARCIA,Marina Costa ELIAS,Thaissa Machado RIBEIRO,Keyla de Oliveira SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
author_role |
author |
author2 |
ELIAS,Thaissa Machado RIBEIRO,Keyla de Oliveira SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
GARCIA,Marina Costa ELIAS,Thaissa Machado RIBEIRO,Keyla de Oliveira SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
dc.subject.por.fl_str_mv |
agroindustry Manihot esculenta by-product dietary fiber |
topic |
agroindustry Manihot esculenta by-product dietary fiber |
description |
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x103 to 3.5x101 CFU g -1) and of total coliform counts (from 2.1x103 to 2.4x102 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
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=S0101-20612019000400803 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400803 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.32117 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.4 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324193886208 |