Characterization of cassava biomass using differential scanning calorimetry and thermogravimetry for energy purposes

Carraro, Cintia de Faria Ferreira; Loures, Carla Cristina Almeida; Silva, Leonardo Martins da; Castro, José Adilson de

doi:10.1007/s10973-019-08905-2

Cited by 2 publications

(1 citation statement)

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“…As such, the starch granules may be modified via physical, chemical, or enzymatic treatments. Starch modification reduces molecular organization, degrades polymers, allows molecular rearrangement, polymer reticulation as well as oxidation or even incorporation of chemical groups, [4][5][6][7][8] generating products that meet the food industry's requirements and overcoming the limitations of natural starches. Through these modifications, starch derivatives are obtained and characterized to explore their functionality and versatility.…”

Section: Introductionmentioning

confidence: 99%

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

et al. 2021

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This study aims to evaluate the influence of combined use of native cassava starch (CS) and modified cassava starches (MCS) on the quality of cheese bread formulations processed and frozen in an industrial system. The techno‐functional properties are evaluated on the dough and pieces of bread after baking. The formulation with the highest amylose content (28 wt%) and relatively smaller granule size (14–32 µm) contributes to the viscosity of the mass (1614 centipoise(cP)) and to the expansion rate (1.47) and compressive strength (17.5 N) of the cheese bread, which increases product quality, as consumers expect cheese bread to be lightweight. Furthermore, acceptability is correlated positively with the compressive strength (r = 0.761), moisture (r = 0.908), and negatively with the overall density (r = −0.994). The use of acetylated and pre‐gelatinized modified starches contributed positively to the properties during the bun's production, such as texture, softness, and compact crumbs, as well as a little number of alveoli with no network formation and not requiring scalding. Cassava starches have a definitive role in the industrial production of cheese bread buns, and, in this way, the combination of native and modified starches is of fundamental importance to ensure the product's final quality.

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Section: Introductionmentioning

confidence: 99%

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

et al. 2021

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Agroenergy from Residual Biomass: Energy Perspective

Carraro¹,

Martins²,

Faria³

et al. 2021

Biotechnological Applications of Biomass

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The search for energy alternatives from renewable and clean sources has been gaining prominence at the international level, due to the increased demand for energy and the future depletion of fossil fuels, coupled with the concern with environmental issues. The generation of electricity distributed from the use of biomass can contribute to the conservation of the environment, the diversification of the energy matrix, the national economic development, the generation of jobs in the agro-industry and in the distribution of clean energy, as a sustainable alternative. This chapter aims to present information related to the use of different residual biomass as an energy alternative for Brazil, with a focus on electricity generation, based on a bibliographic survey, where it is highlighted as the best sources of biomass for electricity generation in the country, observing the profitability and viability for logistics and national economy.

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Characterization of cassava biomass using differential scanning calorimetry and thermogravimetry for energy purposes

Cited by 2 publications

References 29 publications

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

Agroenergy from Residual Biomass: Energy Perspective

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