Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/479 |
Resumo: | The fermentation process order to obtain sour cassava starch occurs through a natural and spontaneous process, where a grate number of factors which interfere in the characteristics of this product are observed. Therefore, the purpose of the present work is to contribute for the standardization of the fermentation conditions through the evaluation of the fermentative process developed for 24 days. It was evaluated the performance of inoculums constituted of 14 lactic acid bacteria strains isolated from the natural process. These experiments were carried out in fermentation tanks at industrial scale and in the laboratory, employing five isolates called back slooping . For that, the physical, chemical and rheological properties from the sour cassava starch were evaluated as well as the expansion index and the sensorial acceptance of cookies made from the respective starches. The fermentative performance of fourteen isolates individually evaluated and in the format of pool (ISO) consisting of five of those isolates, as well as the BS pool formed by the back slooping in batch reactor and in industrial level, having as the control (CR) the xii process developed in a natural way without the addition of inoculums was determined. The results showed that the fourteen isolates were identified as lactic acid bacteria. From those, the five isolates obtained in different stages of the fermentation process (which promoted the highest expansion indexes in starch cookies), were selected and identified as belonging to the genus Lactobacillus. The inoculums fermentative performance in the form of pool (ISO and BS) and the CR, in laboratory scale, followed by artificial drying, revealed that there was no difference among the three treatments regarding the pH, the titratable acidity and the expansion index. When that was compared to the control (CR) performance in 150 L reactors with the control (ICR) in the level of the developed industry in 9000 L reactors, followed by drying in the sun, no difference in the expansion index or the sensorial acceptance of cookies was observed, allowing to infer that it is possible to obtain quality sour starch by both large and small producers. Besides that, in 150 L reactors, it was observed the inoculums in the form of pool (ISO and BS) and the CR did not present differences regarding the pH, the titratable acidity or the expansion index. The paste properties obtained in rapid visco analyser (RVA) revealed that the sour cassava starch obtained in industrial scale, treatments with inoculums in the form of pool (ISO and BS) and the CR, presented less viscosity, stability to agitation and retrogradation tendency in relation to the cassava starch. However, the sensorial acceptance of cookies produced with the starches originated from the fermentation with the inoculums in the form of pool (ISO and BS) was superior in relation to the control (CR). The sour cassava starch, obtained after sixteen days of fermentation, using the inoculums in the form of pool, presented superior quality in relation to the sensorial acceptance. Such results allow to conclude that when the sensorial acceptance criterion is used it is possible to infer that sixteen days of fermentation, using inoculums in the form of pool (ISO or BS), is enough to obtain sour cassava starch of good quality. |
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Corrêa, Maria Ivaneide Coutinhohttp://lattes.cnpq.br/7818191526783888Ferreira, Célia Lúcia de Luces Forteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9Pirozi, Mônica Ribeirohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6Mancilha, Ismael Maciel dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783628T2Passos, Flávia Maria Lopeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781817D3Cruz, Renato Souzahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705175Y32015-03-26T12:25:12Z2013-11-282015-03-26T12:25:12Z2010-11-18CORRÊA, Maria Ivaneide Coutinho. Evaluation of lactic acid bacteria, endogenous from cassava, in the characteristics of sour cassava starch. 2010. 97 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/479The fermentation process order to obtain sour cassava starch occurs through a natural and spontaneous process, where a grate number of factors which interfere in the characteristics of this product are observed. Therefore, the purpose of the present work is to contribute for the standardization of the fermentation conditions through the evaluation of the fermentative process developed for 24 days. It was evaluated the performance of inoculums constituted of 14 lactic acid bacteria strains isolated from the natural process. These experiments were carried out in fermentation tanks at industrial scale and in the laboratory, employing five isolates called back slooping . For that, the physical, chemical and rheological properties from the sour cassava starch were evaluated as well as the expansion index and the sensorial acceptance of cookies made from the respective starches. The fermentative performance of fourteen isolates individually evaluated and in the format of pool (ISO) consisting of five of those isolates, as well as the BS pool formed by the back slooping in batch reactor and in industrial level, having as the control (CR) the xii process developed in a natural way without the addition of inoculums was determined. The results showed that the fourteen isolates were identified as lactic acid bacteria. From those, the five isolates obtained in different stages of the fermentation process (which promoted the highest expansion indexes in starch cookies), were selected and identified as belonging to the genus Lactobacillus. The inoculums fermentative performance in the form of pool (ISO and BS) and the CR, in laboratory scale, followed by artificial drying, revealed that there was no difference among the three treatments regarding the pH, the titratable acidity and the expansion index. When that was compared to the control (CR) performance in 150 L reactors with the control (ICR) in the level of the developed industry in 9000 L reactors, followed by drying in the sun, no difference in the expansion index or the sensorial acceptance of cookies was observed, allowing to infer that it is possible to obtain quality sour starch by both large and small producers. Besides that, in 150 L reactors, it was observed the inoculums in the form of pool (ISO and BS) and the CR did not present differences regarding the pH, the titratable acidity or the expansion index. The paste properties obtained in rapid visco analyser (RVA) revealed that the sour cassava starch obtained in industrial scale, treatments with inoculums in the form of pool (ISO and BS) and the CR, presented less viscosity, stability to agitation and retrogradation tendency in relation to the cassava starch. However, the sensorial acceptance of cookies produced with the starches originated from the fermentation with the inoculums in the form of pool (ISO and BS) was superior in relation to the control (CR). The sour cassava starch, obtained after sixteen days of fermentation, using the inoculums in the form of pool, presented superior quality in relation to the sensorial acceptance. Such results allow to conclude that when the sensorial acceptance criterion is used it is possible to infer that sixteen days of fermentation, using inoculums in the form of pool (ISO or BS), is enough to obtain sour cassava starch of good quality.A fermentação da fécula de mandioca para se obter polvilho azedo ocorre por meio de um processo natural e espontâneo, onde se observa um elevado número de fatores que interferem nas características do produto. O objetivo do presente trabalho foi contribuir para padronização das condições de fermentação por meio da avaliação do processo fermentativo desenvolvido por 24 dias, empregando-se inóculos constituídos de cepas de bactérias do ácido láctico isoladas do processo natural em tanques de fermentação na indústria (14 isolados) e no laboratório (cinco isolados denominados de back slooping). Para tanto, avaliou-se as propriedades físicas, químicas e reológicas do polvilho azedo e o índice de expansão e a aceitação sensorial de biscoitos confeccionados a partir dos respectivos polvilhos. Determinou-se o desempenho fermentativo de 14 isolados avaliados individualmente e na forma de pool (ISO) constituído por cinco destes, bem como o pool BS formado pelo back slooping em reatores de bancada e em nível industrial, tendo como controle (CR) o processo desenvolvido de forma natural sem a adição de inóculos. Os resultados mostraram que os 14 isolados foram identificados como bactérias do x ácido lático. Destes, (os) cinco obtidos em diferentes etapas do processo fermentativo (que promoveram os maiores índices de expansão em biscoitos de polvilho), foram selecionados e identificados como pertencentes ao gênero Lactobacillus. O desempenho fermentativo dos inóculos na forma pool (ISO e BS) e do CR, em escala de laboratório, seguidos de secagem artificial, revelou que não houve diferença entre os três tratamentos quanto ao pH, à acidez titulável e ao índice de expansão. Ao se comparar o desempenho do controle (CR) em reatores de 150 L com o controle (ICR) em nível da indústria desenvolvido em reatores de 9.000 L, seguidos de secagem ao sol, não se observou diferença no índice de expansão e na aceitação sensorial de biscoitos, permitindo inferir que é possível obter polvilho azedo de qualidade tanto por grandes como por pequenos produtores. Verificou-se ainda que, em reatores de 150 L, os inóculos na forma de pool (ISO e BS) e CR não apresentaram diferenças quanto ao pH, acidez titulável e ao índice de expansão. As propriedades de pasta obtidas em Rapid Visco Analyser (RVA) revelaram que o polvilho azedo obtido em escala industrial, tratamentos com inóculos na forma de pool (ISO e BS) e CR, apresentaram menores viscosidade, estabilidade à agitação e tendência à retrogradação em relação ao polvilho doce. Entretanto, a aceitação sensorial de biscoitos produzidos com os polvilhos originados da fermentação com os inóculos na forma de pool (ISO e BS) foram superiores em relação ao controle (CR). O polvilho azedo, obtido após 16 dias de fermentação, empregando-se inóculos na forma de pool, apresentou qualidade superior quanto à aceitação sensorial. Tais resultados permitiram concluir que se empregando o critério de aceitação sensorial é possível inferir que 16 dias de fermentação, utilizando inóculos na forma de pool (ISO ou BS), são suficientes para se obter um polvilho azedo de qualidade.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosPolvilho azedoFermentaçãoBactérias lácticasAmido de mandiocaCassava starchFermentationLactic bacteriaCassava starchCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSAvaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedoEvaluation of lactic acid bacteria, endogenous from cassava, in the characteristics of sour cassava starchinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf706032https://locus.ufv.br//bitstream/123456789/479/1/texto%20completo.pdf481a0c51982df94d2cfb7f7d586eed4aMD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain176297https://locus.ufv.br//bitstream/123456789/479/2/texto%20completo.pdf.txt30a3c9a869ce18e2c019d2fb32f53240MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3658https://locus.ufv.br//bitstream/123456789/479/3/texto%20completo.pdf.jpg673b1e4b949c3c9d9f48a3f30c181a53MD53123456789/4792016-04-06 23:06:54.304oai:locus.ufv.br:123456789/479Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:06:54LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
dc.title.alternative.eng.fl_str_mv |
Evaluation of lactic acid bacteria, endogenous from cassava, in the characteristics of sour cassava starch |
title |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
spellingShingle |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo Corrêa, Maria Ivaneide Coutinho Polvilho azedo Fermentação Bactérias lácticas Amido de mandioca Cassava starch Fermentation Lactic bacteria Cassava starch CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
title_full |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
title_fullStr |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
title_full_unstemmed |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
title_sort |
Avaliação de bactérias do ácido lático, endógenas da mandioca, nas características do polvilho azedo |
author |
Corrêa, Maria Ivaneide Coutinho |
author_facet |
Corrêa, Maria Ivaneide Coutinho |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/7818191526783888 |
dc.contributor.author.fl_str_mv |
Corrêa, Maria Ivaneide Coutinho |
dc.contributor.advisor-co1.fl_str_mv |
Ferreira, Célia Lúcia de Luces Fortes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9 |
dc.contributor.advisor-co2.fl_str_mv |
Pirozi, Mônica Ribeiro |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782511T6 |
dc.contributor.advisor1.fl_str_mv |
Mancilha, Ismael Maciel de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783628T2 |
dc.contributor.referee1.fl_str_mv |
Passos, Flávia Maria Lopes |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781817D3 |
dc.contributor.referee2.fl_str_mv |
Cruz, Renato Souza |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705175Y3 |
contributor_str_mv |
Ferreira, Célia Lúcia de Luces Fortes Pirozi, Mônica Ribeiro Mancilha, Ismael Maciel de Passos, Flávia Maria Lopes Cruz, Renato Souza |
dc.subject.por.fl_str_mv |
Polvilho azedo Fermentação Bactérias lácticas Amido de mandioca |
topic |
Polvilho azedo Fermentação Bactérias lácticas Amido de mandioca Cassava starch Fermentation Lactic bacteria Cassava starch CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Cassava starch Fermentation Lactic bacteria Cassava starch |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
The fermentation process order to obtain sour cassava starch occurs through a natural and spontaneous process, where a grate number of factors which interfere in the characteristics of this product are observed. Therefore, the purpose of the present work is to contribute for the standardization of the fermentation conditions through the evaluation of the fermentative process developed for 24 days. It was evaluated the performance of inoculums constituted of 14 lactic acid bacteria strains isolated from the natural process. These experiments were carried out in fermentation tanks at industrial scale and in the laboratory, employing five isolates called back slooping . For that, the physical, chemical and rheological properties from the sour cassava starch were evaluated as well as the expansion index and the sensorial acceptance of cookies made from the respective starches. The fermentative performance of fourteen isolates individually evaluated and in the format of pool (ISO) consisting of five of those isolates, as well as the BS pool formed by the back slooping in batch reactor and in industrial level, having as the control (CR) the xii process developed in a natural way without the addition of inoculums was determined. The results showed that the fourteen isolates were identified as lactic acid bacteria. From those, the five isolates obtained in different stages of the fermentation process (which promoted the highest expansion indexes in starch cookies), were selected and identified as belonging to the genus Lactobacillus. The inoculums fermentative performance in the form of pool (ISO and BS) and the CR, in laboratory scale, followed by artificial drying, revealed that there was no difference among the three treatments regarding the pH, the titratable acidity and the expansion index. When that was compared to the control (CR) performance in 150 L reactors with the control (ICR) in the level of the developed industry in 9000 L reactors, followed by drying in the sun, no difference in the expansion index or the sensorial acceptance of cookies was observed, allowing to infer that it is possible to obtain quality sour starch by both large and small producers. Besides that, in 150 L reactors, it was observed the inoculums in the form of pool (ISO and BS) and the CR did not present differences regarding the pH, the titratable acidity or the expansion index. The paste properties obtained in rapid visco analyser (RVA) revealed that the sour cassava starch obtained in industrial scale, treatments with inoculums in the form of pool (ISO and BS) and the CR, presented less viscosity, stability to agitation and retrogradation tendency in relation to the cassava starch. However, the sensorial acceptance of cookies produced with the starches originated from the fermentation with the inoculums in the form of pool (ISO and BS) was superior in relation to the control (CR). The sour cassava starch, obtained after sixteen days of fermentation, using the inoculums in the form of pool, presented superior quality in relation to the sensorial acceptance. Such results allow to conclude that when the sensorial acceptance criterion is used it is possible to infer that sixteen days of fermentation, using inoculums in the form of pool (ISO or BS), is enough to obtain sour cassava starch of good quality. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-11-18 |
dc.date.available.fl_str_mv |
2013-11-28 2015-03-26T12:25:12Z |
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2015-03-26T12:25:12Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CORRÊA, Maria Ivaneide Coutinho. Evaluation of lactic acid bacteria, endogenous from cassava, in the characteristics of sour cassava starch. 2010. 97 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/479 |
identifier_str_mv |
CORRÊA, Maria Ivaneide Coutinho. Evaluation of lactic acid bacteria, endogenous from cassava, in the characteristics of sour cassava starch. 2010. 97 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
url |
http://locus.ufv.br/handle/123456789/479 |
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por |
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por |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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