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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

MAEDA, Kelly C.  and  CEREDA, Marney P.. EVALUATION OF TWO METHODOLOGIES OF EXPANSION IN OVEN OF SOUR CASSAVA STARCH. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.139-143. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200003.

Two methodologies for measuring the expansion in oven were compared in 52 samples of fermented cassava starch of three States: Santa Catarina, Paraná and Minas Gerais. The results allowed a classification for the product based in the expansion in oven as quality evaluation. The instrumental method of Brabender Farinograph was used to establish standard dough with 60FU and in the practice method the appropriate consistency of the dough was adjusted by an empirical way. Instrumental methodology obtained bigger expansions than with the practical methodology, but larger variation coefficient was observed due to larger sensibility of this method. Both methodologies can have applications depending on the purpose. The instrumental methodology is of a high cost mainly because of the Brabender Farinograph price but also because of the larger number of repetitions necessary to reduce the variation coefficient. Both methodologies allowed classifying the samples with the same profile. Samples coming from the State of Paraná presented the largest expansions in the oven when compared with samples of other States. Using practical methodology the medium expansion of the samples of the State of Paraná was of 14,1mL/g. Samples of the State of Minas Gerais presented the smallest expansions in the oven, on the average of 13,3mL/g. This paper proposes a classification as a form of evaluating the quality of the fermented cassava starch, complementing the Brazilian Legislation that doesn't establish this index for the product. With relationship to the expansion property to the oven, the samples can be divided in 3 types. In type A (10%) of fermented cassava starch samples are classified as extra quality, type B (80%) are of medium quality and type C (10%) of inferior quality. The results obtained by the practical methodology allowed establishing type A presenting an expansion index upper 16,0mL/g, B type expansion index among 12,0mL/g to 16,0mL/g and C type with expansion bellow 12,0mL/g.

Keywords : fermented cassava starch; expansion index in oven; quality; classification of the sour cassava starch.

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