Data/hora: 01/06/2024 09:29:23

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