Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

Detalhes bibliográficos
Autor(a) principal: Marcon,Maria Janete Angeloni
Data de Publicação: 2007
Outros Autores: Vieira,Gisele Cristina Netto, Simas,Karina Nunes de, Santos,Karina, Vieira,Manoela Alano, Amboni,Renata Dias de Mello Castanho, Amante,Edna Regina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
Resumo: The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
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spelling Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starchSour cassava starchexpansionviscositysensorial acceptabilityThe aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.Instituto de Tecnologia do Paraná - Tecpar2007-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018Brazilian Archives of Biology and Technology v.50 n.6 2007reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132007000700018info:eu-repo/semantics/openAccessMarcon,Maria Janete AngeloniVieira,Gisele Cristina NettoSimas,Karina Nunes deSantos,KarinaVieira,Manoela AlanoAmboni,Renata Dias de Mello CastanhoAmante,Edna Reginaeng2008-03-03T00:00:00Zoai:scielo:S1516-89132007000700018Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2008-03-03T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
title Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
spellingShingle Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
Marcon,Maria Janete Angeloni
Sour cassava starch
expansion
viscosity
sensorial acceptability
title_short Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
title_full Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
title_fullStr Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
title_full_unstemmed Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
title_sort Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
author Marcon,Maria Janete Angeloni
author_facet Marcon,Maria Janete Angeloni
Vieira,Gisele Cristina Netto
Simas,Karina Nunes de
Santos,Karina
Vieira,Manoela Alano
Amboni,Renata Dias de Mello Castanho
Amante,Edna Regina
author_role author
author2 Vieira,Gisele Cristina Netto
Simas,Karina Nunes de
Santos,Karina
Vieira,Manoela Alano
Amboni,Renata Dias de Mello Castanho
Amante,Edna Regina
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Marcon,Maria Janete Angeloni
Vieira,Gisele Cristina Netto
Simas,Karina Nunes de
Santos,Karina
Vieira,Manoela Alano
Amboni,Renata Dias de Mello Castanho
Amante,Edna Regina
dc.subject.por.fl_str_mv Sour cassava starch
expansion
viscosity
sensorial acceptability
topic Sour cassava starch
expansion
viscosity
sensorial acceptability
description The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
publishDate 2007
dc.date.none.fl_str_mv 2007-11-01
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=S1516-89132007000700018
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132007000700018
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 do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.50 n.6 2007
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
_version_ 1750318271899369472

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