Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata

Detalhes bibliográficos
Autor(a) principal: Fernanda Corrêa Leal Penido
Data de Publicação: 2019
Outros Autores: Denise Sande, Gustavo Pereira Cosenza, Bruna de Almeida Martins, Carlos Augusto Rosa, Inayara Cristina Alves Lacerda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40917
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-04-08T00:17:57Z2022-04-08T00:17:57Z201975373378doi:10.3303/cet19750632283-9216http://hdl.handle.net/1843/40917CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoSour cassava starch is a product obtained from cassava (Manihot esculenta Crantz) processing to overcome raw material toxicity and low nutritional value (lipids and proteins). It has the potential to succeed in the international market due to its innovative use in gluten-free baked products. However, the requirements of this market are high and a standardized fermentation process is necessary to obtain an innocuous product of homogeneous quality. The aim of this work was to produce sour cassava starch in a pilot-scale fermentation process with Lactobacillus plantarum as a single culture and in co-culture with Pichia scutulata and to determine the fatty acids and volatile compounds profile. The starter cultures contributed to standardization because, regardless of the culture tested, it was possible to obtain sour cassava starches safe for consumption (absence and low counts of pathogens) with satisfactory acidity (between 1and 5 %) and expansion capacity (higher than 1.00). The products obtained with single and mixed cultures exhibited a reduction of saturated fat (3.6 % and 8.1 %, respectively), an increase of the unsaturated fat (2.3 times), and an increase of the oleic, linoleic and linolenic acids proportion. These fatty acids have a positive effect on human health and wellbeing. A greater variety of desirable volatile compounds was a differential of the product obtained with the mixed culture. Therefore, L. plantarum with P. scutulata was the starter culture that exhibited better results in the pilot-scale fermentation process and has the potential for the industrial production of sour cassava starch.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIAChemical Engineering TransactionsTecnologia de alimentosAmido de mandioca azedoLactobacillus plantarumPichia scutulataLactobacillus plantarumPichia scutulataSour cassavaVolatile compoundsFatty acidsVolatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulatainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.cetjournal.it/index.php/cet/article/view/CET1975063Fernanda Corrêa Leal PenidoDenise SandeGustavo Pereira CosenzaBruna de Almeida MartinsCarlos Augusto RosaInayara Cristina Alves Lacerdaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40917/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALVolatile Compounds and Fatty Acids Present in Sour Cassava Starch Produced with the Starter Cultures Lactobacillus Plantarum and Pichia Scutulata.pdfVolatile Compounds and Fatty Acids Present in Sour Cassava Starch Produced with the Starter Cultures Lactobacillus Plantarum and Pichia Scutulata.pdfapplication/pdf692214https://repositorio.ufmg.br/bitstream/1843/40917/2/Volatile%20Compounds%20and%20Fatty%20Acids%20Present%20in%20Sour%20Cassava%20Starch%20Produced%20with%20the%20Starter%20Cultures%20Lactobacillus%20Plantarum%20and%20Pichia%20Scutulata.pdf813e307b39444a451ddb604f4fde0acdMD521843/409172022-04-07 21:17:58.465oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-08T00:17:58Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
title Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
spellingShingle Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
Fernanda Corrêa Leal Penido
Lactobacillus plantarum
Pichia scutulata
Sour cassava
Volatile compounds
Fatty acids
Tecnologia de alimentos
Amido de mandioca azedo
Lactobacillus plantarum
Pichia scutulata
title_short Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
title_full Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
title_fullStr Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
title_full_unstemmed Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
title_sort Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
author Fernanda Corrêa Leal Penido
author_facet Fernanda Corrêa Leal Penido
Denise Sande
Gustavo Pereira Cosenza
Bruna de Almeida Martins
Carlos Augusto Rosa
Inayara Cristina Alves Lacerda
author_role author
author2 Denise Sande
Gustavo Pereira Cosenza
Bruna de Almeida Martins
Carlos Augusto Rosa
Inayara Cristina Alves Lacerda
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Fernanda Corrêa Leal Penido
Denise Sande
Gustavo Pereira Cosenza
Bruna de Almeida Martins
Carlos Augusto Rosa
Inayara Cristina Alves Lacerda
dc.subject.por.fl_str_mv Lactobacillus plantarum
Pichia scutulata
Sour cassava
Volatile compounds
Fatty acids
topic Lactobacillus plantarum
Pichia scutulata
Sour cassava
Volatile compounds
Fatty acids
Tecnologia de alimentos
Amido de mandioca azedo
Lactobacillus plantarum
Pichia scutulata
dc.subject.other.pt_BR.fl_str_mv Tecnologia de alimentos
Amido de mandioca azedo
Lactobacillus plantarum
Pichia scutulata
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2019
dc.date.issued.fl_str_mv 2019
dc.date.accessioned.fl_str_mv 2022-04-08T00:17:57Z
dc.date.available.fl_str_mv 2022-04-08T00:17:57Z
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/1843/40917
dc.identifier.doi.pt_BR.fl_str_mv doi:10.3303/cet1975063
dc.identifier.issn.pt_BR.fl_str_mv 2283-9216
identifier_str_mv doi:10.3303/cet1975063
2283-9216
url http://hdl.handle.net/1843/40917
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Chemical Engineering Transactions
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 Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
ICB - DEPARTAMENTO DE BOTÂNICA
ICB - DEPARTAMENTO DE MICROBIOLOGIA
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40917/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40917/2/Volatile%20Compounds%20and%20Fatty%20Acids%20Present%20in%20Sour%20Cassava%20Starch%20Produced%20with%20the%20Starter%20Cultures%20Lactobacillus%20Plantarum%20and%20Pichia%20Scutulata.pdf
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repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
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