Data/hora: 01/06/2024 17:53:30

Provedor de dados: | 52
País: | Brazil
Título: | Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
Autores: | Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina.
Data: | 2007-11-01
Ano: | 2007
Palavras-chave: | Sour cassava starch; Expansion; Viscosity; Sensorial acceptability.
Resumo: | The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132007000700018
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.50 n.6 2007
Fonte: | info:eu-repo/semantics/openAccess