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Inayara Cristina Alves Lacerdahttp://lattes.cnpq.br/0079807647636803Carlos Augusto RosaRoberto Gonçalves JunqueiraBeatriz Martins BorelliAna Luiza FreireVerônica Ortiz Alvarengahttp://lattes.cnpq.br/9530247450750508Fernanda Corrêa Leal Penido2023-02-13T12:43:36Z2023-02-13T12:43:36Z2019-02-15http://hdl.handle.net/1843/49927Produziu-se polvilho azedo em escala piloto a partir do uso de culturas iniciadoras selecionadas visando a padronização do produto final. Os isolados selecionados foram Lactobacillus plantarum Lp3, que apresentou atividade antagonista e capacidade de acidificação, e Pichia scutulata Ps9, que apresentou atividade amilolítica. Culturas puras e mistas dos isolados selecionados e também fermento biológico seco instantâneo comercial foram testados na fermentação da fécula de mandioca como quatro culturas iniciadoras: L. plantarum, L. plantarum com P. scutulata, L. plantarum com fermento comercial e apenas fermento comercial. Observou-se que a acidez aumentou gradativamente durante a fermentação. As contagens de L. plantarum se mantiveram próximas a 7 log10 UFC/mL, tanto em cultura pura quanto mista, e as contagens das leveduras reduziram ao longo do processo. A acidez total titulável foi maior para os polvilhos obtidos a partir da cultura pura de L. plantarum (3,02 ± 0,21%) e mista com P. scutulata (3,06 ± 0,44 %). Os produtos finais estavam de acordo com os parâmetros físico-químicos e microbiológicos e foram considerados polvilhos azedos. Quando comparados à fécula de mandioca, os polvilhos obtidos com L. plantarum e L. plantarum com P. scutulata resultaram na redução da gordura saturada de 3,6% e 8,1%, respectivamente, e num aumento da gordura insaturada de aproximadamente 2,3 vezes, aumentando inclusive a proporção dos ácidos oleico, linoleico e linolênico. Comparados aos polvilhos comerciais, os polvilhos obtidos com as culturas iniciadoras apresentaram um maior teor de ácidos graxos insaturados. Ácidos, álcoois, aldeídos, cetonas, ésteres, éter, fenol e hidrocarbonetos estavam entre os compostos voláteis identificados nas amostras. O polvilho obtido com a cultura mista apresentou maior variedade e maior proporção de compostos voláteis do que a cultura pura e a fécula de mandioca, incluindo compostos que se caracterizam por conferir aroma aos alimentos como o ácido 4-hexil2,5-di-hidro-2,5-dioxo-3-furanacético (2,84%) e o isovalerato de geranila (0,81%). Apesar da presença da levedura não ocasionar uma alteração significativa na acidez e no índice de expansão do produto final, auxiliou na produção de compostos aromáticos desejáveis contribuindo para o aroma característico de polvilho azedo. Desta forma, sugere-se que a cultura de L. plantarum em associação com P. scutulata apresenta potencial para ser aplicada na produção industrial de polvilho azedo.Sour cassava starch was produced in a pilot-scale fermentation process with selected starter cultures to standardize the final product. The selected isolates were Lactobacillus plantarum Lp3, which presented antagonistic and acidification activities, and Pichia scutulata Ps9, which showed amylolytic capacity. Single and mixed cultures of the selected isolates and also commercial baker’s yeast were tested in the fermentation of cassava starch as four starter cultures: L. plantarum, L. plantarum with P. scutulata, L. plantarum with commercial baker’s yeast and commercial baker’s yeast. The acidity gradually increased during fermentation. The counts of L. plantarum remained close to 7 log10 CFU/mL, in both single and mixed cultures, and the yeasts showed a decrease in their counts throughout the process. The total titratable acidity was higher for the sour cassava starches obtained with L. plantarum in a single culture (3.02 ± 0.21) and in association with P. scutulata (3.06 ± 0.44). The final products were in agreement with the physicochemical and microbiological parameters. When compared to the cassava starch, the sour cassava starches obtained with L. plantarum and L. plantarum with P. scutulata resulted in the reduction of saturated fat of 3.6% and 8.1%, respectively, and an increase of unsaturated fat of approximately 2.3 times, the proportion of oleic, linoleic and linolenic acids also increased. Compared to the commercial sweet and sour cassava starches, the sour cassava starches obtained with the starter cultures led to a higher content of unsaturated fatty acids. Acids, alcohols, aldehydes, ketones, esters, ether, phenol and hydrocarbons were among the volatile compounds identified in the samples. The sour cassava starch obtained with the mixed culture had a greater variety and greater proportion of volatile compounds than the cassava starch and the sour cassava starch obtained with the single culture. Among these volatile compounds, there were compounds which are characterized by imparting aroma to foods such as the 4-hexyl2,5-dihydro-2,5-dioxo-3-furanacetic acid (2.84%) and the geranyl isovalerate (0.81%). Although the presence of the yeast did not cause a significant change in acidity nor the expansion capacity, it helped in the production of desirable aromatic compounds contributing to the characteristic aroma of sour cassava starch. Thus, it is suggested that L. plantarum in association with P. scutulata shows potential to be applied in the industrial production of sour cassava starch.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoporUniversidade Federal de Minas GeraisPrograma de Pós-Graduação em Ciência de AlimentosUFMGBrasilFARMACIA - FACULDADE DE FARMACIAhttp://creativecommons.org/licenses/by-nc-nd/3.0/pt/info:eu-repo/semantics/openAccessFermentaçãoCulturas iniciadorasMonitoramento molecularPerfil de ácidos graxosCompostos voláteisProdução de polvilho azedo em escala piloto a partir de bactérias do ácido láctico e leveduras.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALfclpenido_tese_versao_final.pdffclpenido_tese_versao_final.pdfapplication/pdf2726724https://repositorio.ufmg.br/bitstream/1843/49927/1/fclpenido_tese_versao_final.pdfce5db0043995f9032d2187dd083a703eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufmg.br/bitstream/1843/49927/2/license_rdfcfd6801dba008cb6adbd9838b81582abMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82118https://repositorio.ufmg.br/bitstream/1843/49927/3/license.txtcda590c95a0b51b4d15f60c9642ca272MD531843/499272023-02-13 09:43:36.489oai:repositorio.ufmg.br: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ório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-02-13T12:43:36Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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