Organic acid profile of commercial sour cassava starch

Demiate, Ivo Mottin; Barana, Ana Cláudia; Cereda, Marney Pascoli; Wosiacki, Gilvan

doi:10.1590/s0101-20611999000100024

Cited by 26 publications

(24 citation statements)

References 4 publications

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“…Cassava native starch presented a pH value of 4.99 ± 0.01 and acidity corresponding to 0.75 ± 0.13 mL of NaOH 1 N.100 g -1 of starch. As expected, the sour cassava starches presented low pH (2.92 ± 0.15 to 4.03 ± 0.19) and high acidity values (3.10 ± 0.12 to 8.63 ± 0.24 mL of NaOH 1 N.100 g -1 of starch) (CEREDA; LIMA, 1985;DEMIATE et al, 1999;MESTRES;ROUAU, 1997;PETRUCELLI et al, 1983). The lowest pH value (2.79 ± 0.14) was found for sample 20 -a food grade dextrin.…”

Section: Viscoelasticity Of the Pastesmentioning

confidence: 62%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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Section: Viscoelasticity Of the Pastesmentioning

confidence: 62%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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“…O doce de leite não apresenta uniformidade de qualidade, apesar de ser produzido em grande volume e amplamente empregado como um ingrediente alimentício, o que pode ser comparado com o que ocorre com o polvilho azedo, outro produto regional [5,8,9]. DEMIATE, KONKEL & PEDROSO [6] concluíram que de 42 amostras comerciais de doce de leite analisadas, 15 apresentaram excesso de amido, sendo um indicativo de fraude e prejuízo ao consumidor devido à redução do valor nutricional do produto.…”

Section: Sensory Evaluation Of Doce De Leite With Different Concentraunclassified

Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido

Konkel¹,

Oliveira²,

Simões³

et al. 2004

Ciênc. Tecnol. Aliment.

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“…Fiber is separated from the starchy water ("starch milk") and the starch is separated from water either by decantation or by centrifugation, depending on the factory's production capacity; smaller factories employ decantation, while larger ones use the centrifugation process (Avancini et al, 2007). The cassava starch is then either dehydrated for the production of a sweet cassava starch or subjected to natural fermentation for the production of sour cassava starch (Alarcón and Dufuor, 1998;Demiate et al, 1999).…”

Section: Introduction 123mentioning

confidence: 99%

Cassava starch separation: evaluation of sedmientation by gravity in channels

Torres–Lozada¹,

Marmolejo-Rebellón²,

Cajigas-Cerón³

2014

ing.inv.

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The production of cassava starch in Colombia comes mainly from the northern region of the Cauca Department in small agricultural industries known as "rallanderías", in which the settling of the slurry occurs in channels. Due to the fact that the settling process determines the capacity of the starch industry, it is important to evaluate the sedimentation process performed in rectangular channels (0.3 m high; 0.4 m wide; 165 m long), which are generally used in the region. Two main components were evaluated: determination of the change in the concentration of the slurry entering the settling zone and determination of the particle size distribution in the settling zone. In relation to the affluent of the channels, it was found that the concentration of the slurry during strainer operation was between 0.1 to 6% most of the time; the settling of discrete particles, for which the Stokes Law may be applied, predominated. During the settling process, the flow varied between 0.82 to 1.44 L/s with a predominance of laminar flow and a hydraulic retention time greater than 150 minutes. In the first 104m of the channel, particles greater than 10 µm in size were efficiently retained; particles between 6,7 to 8,8 µm were not retained and were discharged into local bodies of water, generating environmental problems.Keywords: Cassava starch industry, sedimentation by gravity, sedimentation channels, starch particles. RESUMENLa producción de almidón de yuca en Colombia proviene principalmente del norte del departamento del Cauca, en pequeñas industrias agrícolas llamadas "rallanderías", en las cuales la sedimentación de las partículas suspendidas ocurre en canales. Puesto que el proceso de sedimentación determina la capacidad de la industria del almidón, razón por la cual, se consideró importante evaluar el proceso de sedimentación en los canales rectangulares (0.3x0.4 x 165 m), utilizados generalmente en la región. Se evaluaron dos componentes principales en la zona de decantación: el cambio en la concentración de la suspensión afluente y la distribución del tamaño de la partícula. Con relación al afluente de los canales, se encontró que la concentración de la suspensión durante el funcionamiento del filtro, la mayor parte del tiempo fue entre 0.1 a 6%, predominando la sedimentación de partículas discretas para las cuales aplica la ley de Stokes. En la sedimentación, el flujo varió entre 0.82 a 1.44 L/s con predominio de flujo laminar yTRH> 150 minutos. En los primeros 104 m del canal, las partículas con tamaños> 10 µm fueron retenidas eficientemente; las partículas con tamaños entre 6.7 a 8.8 μm no fueron retenidas, siendo vertidas a los cuerpos de agua y generando así, problemas ambientales.Palabras clave: industria del almidón de yuca, sedimentación por gravedad, canales de sedimentación, partículas de almidón.

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Organic acid profile of commercial sour cassava starch

Cited by 26 publications

References 4 publications

Cassava starch in the Brazilian food industry

Cassava starch in the Brazilian food industry

Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido

Cassava starch separation: evaluation of sedmientation by gravity in channels

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