Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

Lacerda, Luíz Gustavo; Almeida, Rafael Ramirez de; Demiate, Ivo Mottin; Filho, Marco Aurélio da Silva Carvalho; Vasconcelos, Eliane Carvalho de; Woiciechowski, Adenise Lorenci; Bannach, Gilbert; Schnitzler, Egon; Soccol, Carlos Ricardo

doi:10.1590/s1516-89132009000700019

Cited by 21 publications

(14 citation statements)

References 19 publications

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“…It is also possible that the cassava starch extraction technology used in different studies has influenced the bagasse composition. The majority compounds found in the cassava bagasse included fiber, with a content of 58.19%, similar to that reported by Soccol [40], and residual starch, with a content of 41.24% (db), lower than that reported in other studies, which have found values of 66-84% (db) using enzymatic hydrolysis [8,44,48]. The fresh cassava used in the region where the Almidones de Sucre plant is located presents a starch content ranging from 53.16 to 78.88% (db) [49,50].…”

Section: Resultssupporting

confidence: 82%

Characterization and desorption isotherm modeling of cassava bagasse (Manihot esculenta Crantz)

et al. 2016

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Cassava bagasse is a semisolid material resulting from the extraction of native starch. It represents up to 30% w/w of the original roots used in this process. The equilibrium moisture content (Xe) is an important factor in the drying process of materials that is studied using desorption isotherms. The objectives of this study were to characterize the cassava bagasse obtained from an industrial process and to define desorption isotherm models. Desorption isotherms were obtained within a temperature range of 25–40°C and a water activity range of 0.11–0.97. The results showed a material with a low protein content (<1%), a starch content of 41.25% dry basis, and 58.19% of fiber, with the presence of these two compounds confirmed by the SEM images and XRD diffractograms. The Xe did not show dependence on temperature, and the data showed a good fit to the modified Peleg, GAB, and Oswin models, with determination coefficient values (R2) > 0.96 and mean relative percent errors (%E) <10%.

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Section: Resultssupporting

confidence: 82%

Characterization and desorption isotherm modeling of cassava bagasse (Manihot esculenta Crantz)

et al. 2016

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“…The cassava bagasse was collected from the exit of the conveyer belt to the storage silo and packed into low-density polyethylene sacks, which were immediately transported to the laboratory. The material was dried in an oven with air circulation (Tecnal, TE-394/ 3, Piracicaba, Brazil) at 55°C for approximately 24 h (Lacerda et al, 2009). The pregelatinised flour (PGF) made from dehydrated cassava starch and bagasse (70:30), conditioned to 16 g (100 g) À1 moisture, was processed in a single screw extruder (Inbramaq,PQ 30,Ribeirão Preto,Brazil), with a screw compression rate of 3:1; a feed rate of 350 g min À1 ; a circular die with a mesh of 4 mm in diameter; temperatures of the first, second and third heating sections of 57, 70 and 90°C, respectively; and screw rotation of 250 rpm.…”

Section: Preparation Of Ingredientsmentioning

confidence: 99%

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Fiorda

Júnior

Silva

et al. 2013

Int J of Food Sci Tech

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Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat flour. The vermicelli‐type pasta obtained in this study in the proportion of 10:60:30 (pre‐gelatinised flour:cassava starch:amaranth flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9‐point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) flour, cassava starch and amaranth flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.

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“…A entalpia entre amostras, para o evento de transição de fase, ocorreu com demanda crescente. Como comparação, estudos mostraram que a degradação por enzimas fúngicas resultou num aumento de entalpia frente ao aumento do tempo de tratamento das amostras, o que sugere um aumento do teor de cristalinidade, comparado ao inicial para as amostras em questão [11][12][13]. As curvas de TG-DTA de amido de abacate estão representadas na Figura 2 e as etapas -variação de massa, faixa de temperatura, picos e natureza térmica -são apresentadas na Tabela 2.…”

Section: Resultsunclassified

“…Os intervalos restantes referem-se à degradação de matéria orgânica (amilose e amilopectina) e formação de cinzas. Os resultados obtidos foram semelhantes aos encontrados em estudos prévios, utilizando diferentes tratamentos e amidos de variadas fontes botânicas [9,13,14].…”

Section: Resultsunclassified

Caracterização Da Hidrólise Parcial Enzimática De Amido Isolado De Abacate Utilizando Técnicas Termoanalíticas E Microscopia

Malucelli

Lemos

Filho

et al. 2014

Braz. J. Therm. Anal.

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ResumoO amido é um biopolímero presente em raízes, frutos, tubérculos e sementes, se configurando como fonte de armazenamento de energia. Como matéria-prima, pode ser utilizado em diversos setores, como: indústria química, de papel, farmacêuticas e alimentos, entre outros. O uso de amidos alternativos é preconizado para o que acima é descrito e o amido de abacate, por se tratar de um subproduto, se insere como inovação. No presente trabalho, a hidrólise parcial do amido de abacate foi avaliada em diferentes tempos de tratamento, tendo-se utilizado termogravimetria, análise térmica diferencial (TG-DTA) e calorimetria exploratória diferencial (DSC), bem como microscopia óptica. Os resultados obtidos mostram que, com o ataque enzimático, há alteração estrutural e morfológica dos grânulos.

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Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

Cited by 21 publications

References 19 publications

Characterization and desorption isotherm modeling of cassava bagasse (Manihot esculenta Crantz)

Characterization and desorption isotherm modeling of cassava bagasse (Manihot esculenta Crantz)

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Caracterização Da Hidrólise Parcial Enzimática De Amido Isolado De Abacate Utilizando Técnicas Termoanalíticas E Microscopia

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