Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

Pereira, Jonny Everson Scherwinski; Aquino, Ana Carolina Moura de Sena; Oliveira, Daiana Cardoso de; Rocha, Gabriela; Francisco, Alícia de; Barreto, Pedro Luiz Manique; Amante, Edna Regina

doi:10.1590/0103-8478cr20150632

Cited by 10 publications

(6 citation statements)

References 9 publications

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“…Some surface erosion could be seen on the granules of the fermented starch, probably due to the action of amylolytic enzymes on the amorphous fraction of the starch, and also because of lactic acid bacteria activity (Alonso-Gomez et al, 2016). The same behavior has been previously described by other authors (Pereira et al, 2016;Sumardiono et al, 2018).…”

Section: Starch Granule Morphologysupporting

confidence: 87%

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Traditional sour cassava starch obtained with alterations in the solar drying stage

et al. 2021

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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 property. The samples were characterized in relation to chemical composition, microscopy and physical contaminants, as well as expansion, thermal, pasting, structural and technological properties. In addition, biscuits were prepared and compared with commercial samples. The solar dryer provided faster drying and lower moisture levels than the control. The specific volumes of the sun-dried products were similar to the control, with minimized contamination. The granules of the starches showed slight erosion on their surface, which was probably due to amylolytic enzymes. X-ray diffraction showed a typical A-type pattern. DSC analysis resulted in higher gelatinization temperatures and enthalpy changes for the sour cassava starch. The pasting properties showed a reduction in the viscosity peak at neutral pH. Although the cassava starch biscuits made with sour cassava starch dried in the solar dryer presented lower expansion levels in relation to the other biscuits produced with commercial sour cassava starch, they had desirable sensory characteristics.

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Section: Starch Granule Morphologysupporting

confidence: 87%

“…The starch granule morphology was examined by scanning electron microscopy (SEM) (Tescan, Vega 3, Brno, Czech Republic) with 25 kV acceleration tension and 3,500× magnification (Pereira et al, 2016). Model of solar dryer for sour cassava starch.…”

Section: Starch Granule Morphologymentioning

confidence: 99%

Traditional sour cassava starch obtained with alterations in the solar drying stage

et al. 2021

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“…The pinhão flour starch granule morphology (Fig. 6) resembles cassava flour (29)(30)(31), highlighting its globular geometry, which is similar to that of a mushroom head. The characteristic size of starch granules (average diameter) ranges from 7 to 20 μm.…”

Section: Scanning Electron Microscopymentioning

confidence: 85%

Physicochemical study of pinhão flour as source of adjunct in beer production

et al. 2018

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Pinhão seed flour can be used as a soluble adjunct in the production of beer. The objective of this work was to determine the proportion of pinhão flour and barley malt to obtain a suitable extract for beer production. In addition, as a source of starch it is important to determine the viscoamylographic properties and chemical composition. To achieve this, three samples of pinhão flour were manufactured: raw, frozen raw and pre‐gelatinised flour. Of these, pre‐gelatinised pinhão flour was compatible with the brewing process, with low gelatinisation point and low viscosity. Raw and frozen raw flour showed a high gelatinisation point (> 78°C) which required the same pre‐treatment as processed corn and rice. The total starch yield for pinhão flour was 63.8% on a dry basis. The most effective blend was 20% of pinhão pre‐gelatinised flour and 80% malted barley. This increased the yield by 10%, thereby proving economically attractive. The pinhão flour adjunct contributed no functional enzymes to the mashing process, made no contribution to beer colour and made a positive contribution to the body and head retention. This influenced the filterability and the colloidal stability of the beer. The use of pinhão flour as a brewing adjunct does not require chemical agents or pre‐treatment. The pre‐gelatinisation and drying procedures provide a simple and cheap method for obtaining pinhão flour for both pilotscale and commercial production. © 2018 The Institute of Brewing & Distilling

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“…Hasil penelitian Pereira, et al (2016) yang mengamati karakteristik limbah cair pati ubikayu fermentasi berdasarkan degradasi struktural granula pati, diketahui bahwa granula pati ubikayu umumnya memiliki karakteristik yang sama, namun kondisi dan waktu panen akan mempengaruhi karakteristik granulanya. Perbedaan karakteristik tersebut akan menyebabkan perbedaan kerentanan terhadap enzim selama fermentasi, yang juga akan menyebabkan perbedaan karakteristik partikel terlarut dan padatan tersuspensi di dalam media cair fermentasi.…”

Section: Hasil Dan Pembahasanunclassified

Various Factors Affect the Quality of Fermented Cassava Starch

Triwiyono¹,

Abdurachman²,

Yulianto³

2020

JPPT

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Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1]Â and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity.Â Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.Â

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Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

Abstract: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products

Cited by 10 publications

References 9 publications

Traditional sour cassava starch obtained with alterations in the solar drying stage

Traditional sour cassava starch obtained with alterations in the solar drying stage

Physicochemical study of pinhão flour as source of adjunct in beer production

Various Factors Affect the Quality of Fermented Cassava Starch

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