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vol.18 issue4ENZYMATIC ACTIVITY OF MICROORGANISMS ISOLATED FROM YAM BEAN LEGUME (Pachyrhizus erosus L. Urban)DISTILLATION INFLUENCE ON THE COMPOSITION AND SENSORIAL QUALITY OF SUGAR CANE DISTILLED BEVERAGE author indexsubject indexarticles search
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Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

MENEZES, Tobias José Barreto de; SARMENTO, Silene Bruder Silveira  and  DAIUTO, Érica Regina. INFLUENCE OF MACERATING ENZYMES IN THE PRODUCTION OF "PUBA". Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.4, pp. 386-390. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20611998000400005.

Retting is the natural fermentation of cassava for the production of puba, a common food of the Northeast of Brazil. In addition to a predominant lactic acid fermentation, the microoganisms also cause the softening of the roots which is important for obtaining a good quality product. The objective of this work was to detect the presence of macerating enzymes and to verify the influence of the addition of a commercial preparation of cellulase and pectinase on the retting of cassava. It was found that the activities of cellulases, xilanase and poligalacturonase increased during natural fermentation. This increase was higher than that expected by natural fermentation when commercial preparations of cellulase and pectinase were added. The additions of these enzymic preparations speeded up the fermentation process increasing the acidity and reducing the pH more rapidly than in the control samples.

Keywords : Cassava; puba; cellulase; pectinase; natural fermentation; maceration.

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