1999
DOI: 10.1590/s0101-20611999000200016
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Aproveitamento do resíduo da produção de etanol a partir de farelo de mandioca, como fonte de fibras dietéticas

Abstract: a-amilase e amiloglucosidase, complementadas ou não com celulase e/ou pectinase. Os resíduos foram caracterizados quanto à composição centesimal, pH, acidez, perfil de açúcares e quanto às fibras (FDA, FDN, celulose, hemicelulose, lignina, açúcares neutros). Realizou-se também a análise microscópica dos resíduos. Pelos resultados obtidos na caracterização dos resíduos calculou-se a energia metabolizável aparente (EM). Observou-se que independente do ensaio enzimático todos os resíduos podem ser usados como fon… Show more

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Cited by 19 publications
(13 citation statements)
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“…The experiments were performed according to the values of variable levels and the planning matrix of CCRD presented in Tables 1 and 2, respectively. For enzymatic hydrolysis, the starch was gelatinized by incubating a sufficient amount of flour to obtain a final concentration of 10% (m v -1 ) starch, in the initial presence of 40 mL distilled water, but considering the final volume of 50 mL with the further addition of buffer. The starch concentration used in this study was based on literature data, considering the maximum concentration of 10%, as higher concentrations for flour make the process unfeasible due to the high viscosity acquired mainly during gelatinization (Leonel et al, 1999;Ferreira et al, 2005;Bringhenti et al, 2007).…”
Section: Enzymatic Hydrolysis Of Residue Flourmentioning
confidence: 99%
“…The experiments were performed according to the values of variable levels and the planning matrix of CCRD presented in Tables 1 and 2, respectively. For enzymatic hydrolysis, the starch was gelatinized by incubating a sufficient amount of flour to obtain a final concentration of 10% (m v -1 ) starch, in the initial presence of 40 mL distilled water, but considering the final volume of 50 mL with the further addition of buffer. The starch concentration used in this study was based on literature data, considering the maximum concentration of 10%, as higher concentrations for flour make the process unfeasible due to the high viscosity acquired mainly during gelatinization (Leonel et al, 1999;Ferreira et al, 2005;Bringhenti et al, 2007).…”
Section: Enzymatic Hydrolysis Of Residue Flourmentioning
confidence: 99%
“…The modified starch production is an alternative that is in continuous development to surpass one or more limitations of native starches and thus to increase the utility of this polymer for industrial applications Leonel, Cereda and Roau, 1999;Rudnik et al, 2006;Wurzburg, 1986). Furthermore, there has been an increased exploitation of organic residues from various sectors of agriculture and industries over the past few decades.…”
Section: Introductionmentioning
confidence: 99%
“…Cassava production is transformed into flour and starch, generating U$ 600 million in flour and 150 million in starch. During starch extraction from cassava root, Leonel, Cereda and Roau (1999), highlighted that the amount of solid residues (mainly bagasses) generated is very great. Currently, bagasse is being donated to farmers for animal feeding, disposed in surrounding environment of processing units or sold for U$ 5 per ton.…”
Section: Introductionmentioning
confidence: 99%
“…Os principais resíduos gerados são: resíduos sólidos, como casca marrom, entrecasca, descarte, crueira, fibra, bagaço e varredura; e resíduos líquidos como água de lavagem; manipueira (água vegetal ou água de prensa) e água de extração de fécula (DEL BIANCHI, 1998). Durante o processo de extração da fécula de mandioca é gerado o farelo, resíduo sólido composto pelo material fibroso da raiz e parte da fécula que não foi possível extrair no processamento (LEONEL et al, 1999). Este farelo tem sido disposto em valas por grande parte das fecularias, outras utilizam o farelo, juntamente com complementos proteicos, na formulação de ração para bovinos, além destas destinações pode-se fazer empregando-o como substrato para produção de etanol (NEVES, 2004).…”
Section: Introductionunclassified