Caracterização tecnológica do polvilho azedo produzido em diferentes regiões do Estado de Minas Gerais

• Ano de defesa: 2006
• Autor(a) principal: Diniz, Igor Presotti
• Orientador(a): Pirozi, Mônica Ribeiro
• Banca de defesa: Ramos, Afonso Mota , Correa, Paulo César , Pereira, José Antonio Marques , Segall, Sérgio Duarte
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Mandioca; Polvilho azedo; Caracterização tecnológica
• Palavras-chave em Inglês: Cassava; Sour cassava starch; Technological characterization
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2849

The sour cassava starch produced in Minas Gerais State is obtained through craft technology, so originating hardly standardized products. In the last decades, the sour cassava starches from Minas Gerais have lost national and international markets due mainly to the lacking pattern in their technological characteristics. The shortage of information concerning either to rheological characteristics of sour cassava starch and the modifications occurring in this starch during fermentation and drying stages reinforce the need for studies on this food. This study was carried out to survey the rheological profile of the sour cassava starch produced in two microregions of Minas Gerais State Southern and Center-western, by analyzing the influence of the environmental factors and the different processing conditions upon the physiochemical and rheological properties of the sour cassava starch, besides looking for the relationship between these characteristics and the product to be processed. The results evidence that the following environmental factors do not seem to contribute significantly to definition of the sour cassava starch characteristics: rain precipitation, average environmental temperature and ultraviolet radiation. Concerning to processing, the stages of purification, fermentation and drying seem to be the most critical ones to the characteristics of the product. The starch purity and the modification resulting from fermentation were the main responsible ones in the significant tests of the Nested Variance Analyses among the plants. The sample of plant 9, that was obtained from the starch proceeding from Paraná State, showed notoriously different characteristics from the other ones, therefore reinforcing the importance of processing upon the definition of the sour cassava starch. No direct relationship was observed between the fermentation time and sample acidity, as this one was essentially resulting from the production of lactic acids under experimental conditions. The acidity seemed to affect the variations in gelatinization temperature, whereas the lactic acid content appears to have an outstanding influence on the paste properties. Contradicting literature data, the acidity was not decisive to the establishment of expansion capacity of the sour cassava starch under this research experimental conditions. The formation of four sample groups was possible from the Cluster Analysis. The results suggest that groups 1 and 3 are more suitable to be used in frozen masses, whereas groups 2 and 4 are more suitable to those processings that require high temperatures and agitation.