Sour Cassava Starch
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. Traditional sour cassava starch obtained with alterations in the solar drying stage
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 pr
Food Sci. Technol. Publicado em: 2021-06
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2. ERRATA
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 pr
Rev Bras Med Esporte. Publicado em: 2021-06
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3. Gluten-free cheese bread from frozen dough: effect of modified cassava starch
Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) an
Food Sci. Technol. Publicado em: 10/10/2019
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4. Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. A
Food Sci. Technol. Publicado em: 10/12/2018
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5. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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6. Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated th
Brazilian Journal of Microbiology. Publicado em: 2011-06
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7. Alteracoes do polvilho de mandioca pela fermentacao, no fabrico de biscoito.
Observou-se, em ensaios de fermentacao natural de fecula de mandioca, em diferentes meios, a ocorrencia de diversas alteracoes nas caracteristicas do polvilho e dos biscoitos elaborados, em funcao do tempo de fermentacao. Os produtos obtidos apresentaram variacao na composicao quimica, queda da viscosidade das pastas e aumento na porcentagem de amido danific
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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8. Polvilho Azedo: aspectos fisicos, quimicos e microbiologicos.
O trabalho foi conduzido no Dep. de Ciencia dos Alimentos (DCA) da Universidade Federal de Lavras, com o objetivo de estudar as condicoes de processamento do polvilho azedo produzido na regiao de Macaia, MG. Os valores de pH e acidez encontrados nas amostras retiradas do tanque de sedimentacao mostraram que ali ja ocorre fermentacao da fecula. As contagens t
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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9. Otimização dos parâmetros de produção do amido de mandioca fermentado / Optimization of parameters for production of fermented cassava starch
The fermented cassava starch (cassava starch) can be considered a chemically and enzymatically modified starch with expansion property, which form alveolar structure and light on traditional bakery products without the use of chemical or biological ferment. It is a gluten-free product, produced in small factories, where there is an internal system of quality
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/11/2010
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10. Otimização dos parâmetros de produção do amido de mandioca fermentado / Optimization of parameters for production of fermented cassava starch
O amido de mandioca fermentado (polvilho azedo) pode ser considerado um amido modificado química e enzimaticamente com propriedade de expansão, que forma estrutura alveolar e leve em produtos tradicionais em panificação, sem a utilização de fermento químico ou biológico. É um produto livre de glúten, produzido em pequenas indústrias, onde não exi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/11/2010
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11. Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida
Cassava starch sour wastewater is an effluent from cassava starch fermentation process. Fermentation wastewater was studied to a non alcoholic refreshing new beverage production, originally named #Frëshpa#. The principal barrier is mask the cassava starch sour characteristic flavor, conferred by lactic, propionic, butyric acids and other volatile compounds
Publicado em: 2008
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12. Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
O Polvilho azedo é caracterizado pelas suas propriedades físicas, químicas e reológicas, as quais são diferentes do amido nativo do qual se originou. A propriedade de expansão é uma das mais importantes características do produto, sendo um parâmetro fundamental de avaliação do polvilho azedo. O resultado do perfil viscoamilográfico também é uma
Brazilian Archives of Biology and Technology. Publicado em: 2007-11