Utilização do amido da casca de mandioca na produção de vinagre: características físico-químicas e funcionais
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2011-06-30
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Universidade Federal de Goiás
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The present work aimed to produce vinegar from cassava peel, as well to evaluate its physicochemical and functional characteristics. Thus cassava peel was sanitized, dried in an
oven at 55ºC, for 24 hours and grinded. Cassava peel showed pH 4.85 ± 0.05, humidity 72.53 ± 0.09 g (100g)-¹; flour humidity 11.75 ± 0.09 g (100g)-¹; 5.18 ± 0.13 mL NaOH 1M (100g)-¹ of acidity; 60.68 ± 1.86 g (100g)-¹ of amid; 1.08 ± 0.03 g (100g)-¹ of reducing sugar; 1.63 ± 0.04 g (100g)-¹ of ashes; 0.86 ± 0.02 g (100g)-¹ of lipids and 3.97 ± 0.05 g (100g)-¹ of proteins. The enzymatic hydrolysis optimization was carried out by Central Composite Rotational Design (CCRD), divided in two essays. In the first essay it was analyzed the effects of α-amylase [10 to 50 U (g amid)-¹] concentrations and of enzyme amyloglucosidase [80 to 400
U (g amid)-¹]. In the second essay it was studied the action of each enzyme separately (liquefaction and saccharification). In liquefaction it was varied the temperature (25 to 50°C),
concentration of α-amylase [4 to 20 U (g amid)-¹] and time (30 to 120 minutes). In saccharification it was varied the concentration of amyloglucosidase [200 to 300 U (g amid)-¹]
and time (12 to 36 hours), with the fixed temperature at 60°C. The variable responses to the essays were the percentage of amid conversion into reducing sugar and soluble solids content. From the results obtained in the optimization, the production of the hydrolyzed was carried out in a higher scale. The liquefaction was accomplished with 12 U (g amid) of α-amylase, at 37°C for 75 minutes and the saccharification with 200 U (g amid) amyloglucosidase at 60°C for 15.5 hours. The hydrolyzed presented pH 4.54 ± 0.005; 9.5 ± 0.05°Brix of soluble solids, sourness 3.92 ± 0.19 mL (100 mL)-¹; and reducing sugar 91.84 ± 1.8 g (100g)-¹ To the alcoholic fermentation, the hydrolyzed has its soluble solids adjusted to 14° Brix with commercial sugar addition. The alcoholic fermentation was carried out in plastic container of
20L capacity, simulating a Batch reactor. In each container, it was added 10L of hydrolyzed in the presence of 1% [m (v)-¹] of commercial baker's yeast. It was incubated the container in
shaker at 28°C, 50 rpm, for 24 hours. The alcoholic fermentation presented sourness of 57.97 ± 2.68 meq (L)-¹; 0.094 g (100g) -¹ of reducing sugar; relative density at 20°C of 0.9885; pH 4.45; 4.33°Brix of soluble solids and real alcoholic content of 6.80 mL (100 mL)-¹. Through the alcoholic content of the fermented, it was necessary to add commercial grain alcohol 96°GL to the acetic fermentation. This was accomplished by submerse method, using
standing acetifiers, with temperature adjusted to 30°C and the air flow rate to 5L (min)-¹. The inoculum used came from strong rice vinegar. The vinegar obtained were vacuum-filtered
using white tipping paper and Büchner funnel and undergone to pasteurization at 65°C for 5 minutes. The yield of acetic fermentation was high (96.72%) and the productivity oscillated along the cycles, getting its higher value at 0.22 [g L (h)-¹]. The cassava by-product vinegar presented 6.88 ± 0.47 g acetic acid (100 mL)-1; 1.76 ± 0.07 g (L)-¹ of ashes; relative density at 20°C of 1.0160 ± 0,0011; dried powder 15.60 ± 0.57 g (L)-¹; 0.19 ± 0.01 mL (100 mL)-¹ real
alcoholic content, pH 3.32 ± 0.11; antioxidant capacity 25.96 ± 1.49% DPPH; 204.70 ± 1.49 mg EAG (100 mL)-¹ of total polyphenols; and 19.35 ± 1.08 mg Ecat (100 mL)-¹ of condensed tannins. The cassava by-product vinegar produced answered the Brazilian laws specifications and presented physicochemical and functional characteristics similar to the commercial vinegars. Thus, the utilization of cassava by-product to the vinegar production is
technologically viable, showing to be a good option of this waste product valorization.
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SOUTO, Luciana Reis Fontinelle. Use of starch from cassava peel in the production of vinegar: physicochemical and functional characteristics. 2011. 131 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2011.