| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch
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| 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
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| Data: |
2007-11-01
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| Ano: |
2007
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| Palavras-chave: |
Sour cassava starch
Expansion
Viscosity
Sensorial acceptability
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132007000700018
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.50 n.6 2007
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| Direitos: |
info:eu-repo/semantics/openAccess
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