Traditional sour cassava starch obtained with alterations in the solar drying stage
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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=S0101-20612021000500319 |
Resumo: | Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics. |
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Traditional sour cassava starch obtained with alterations in the solar drying stagecassava starchexpansion propertyManihot esculenta Crantznatural fermentationAbstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500319Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16120info:eu-repo/semantics/openAccessOLIVEIRA,Daniele Iensen deDEMOGALSKI,LetíciaDIAS,Ariangelo HauerPEREIRA,Luiz Américo AlvesALBERTI,AlineLOS,Paulo RicardoDEMIATE,Ivo Mottineng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500319Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
title |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
spellingShingle |
Traditional sour cassava starch obtained with alterations in the solar drying stage OLIVEIRA,Daniele Iensen de cassava starch expansion property Manihot esculenta Crantz natural fermentation |
title_short |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
title_full |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
title_fullStr |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
title_full_unstemmed |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
title_sort |
Traditional sour cassava starch obtained with alterations in the solar drying stage |
author |
OLIVEIRA,Daniele Iensen de |
author_facet |
OLIVEIRA,Daniele Iensen de DEMOGALSKI,Letícia DIAS,Ariangelo Hauer PEREIRA,Luiz Américo Alves ALBERTI,Aline LOS,Paulo Ricardo DEMIATE,Ivo Mottin |
author_role |
author |
author2 |
DEMOGALSKI,Letícia DIAS,Ariangelo Hauer PEREIRA,Luiz Américo Alves ALBERTI,Aline LOS,Paulo Ricardo DEMIATE,Ivo Mottin |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
OLIVEIRA,Daniele Iensen de DEMOGALSKI,Letícia DIAS,Ariangelo Hauer PEREIRA,Luiz Américo Alves ALBERTI,Aline LOS,Paulo Ricardo DEMIATE,Ivo Mottin |
dc.subject.por.fl_str_mv |
cassava starch expansion property Manihot esculenta Crantz natural fermentation |
topic |
cassava starch expansion property Manihot esculenta Crantz natural fermentation |
description |
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
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=S0101-20612021000500319 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500319 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.16120 |
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.41 suppl.1 2021 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_ |
1752126328625168384 |