Academic literature on the topic 'Fermented cassava'
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Journal articles on the topic "Fermented cassava"
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Lestari, Dianika, Made Tri Ari Penia Kresnowati, Afina Rahmani, Lienda Aliwarga, and Yasid Bindar. "Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)." Reaktor 19, no. 3 (October 25, 2019): 89–95. http://dx.doi.org/10.14710/reaktor.19.3.89-95.
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Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids
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Eduardo, Maria, Ulf Svanberg, Jorge Oliveira, and Lilia Ahrné. "Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types." International Journal of Food Science 2013 (2013): 1–10. http://dx.doi.org/10.1155/2013/305407.
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Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.
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Ohochuku, Nwokanma S. "Deodorization of fermented cassava." Journal of Agricultural and Food Chemistry 33, no. 2 (March 1985): 220–22. http://dx.doi.org/10.1021/jf00062a015.
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Triwiyono, Bambang, Abdurachman Abdurachman, and Aton Yulianto. "VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH." Jurnal Penelitian Pertanian Terapan 20, no. 2 (October 27, 2020): 107–17. http://dx.doi.org/10.25181/jppt.v20i2.1607.
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Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1] and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity. Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.Â
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Zukryandry, Zukryandry, Beni Hidayat, and Shintawati Shintawati. "CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR." Jurnal Penelitian Pascapanen Pertanian 18, no. 1 (July 13, 2021): 21. http://dx.doi.org/10.21082/jpasca.v18n1.2021.21-30.
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<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>
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Olasupo, N. A., D. K. Olukoya, and S. A. Odunfa. "Identification of Lactobacillus Species Associated with Selected African Fermented Foods." Zeitschrift für Naturforschung C 52, no. 1-2 (February 1, 1997): 105–8. http://dx.doi.org/10.1515/znc-1997-1-218.
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AbstractTwo hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.
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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.
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Niyibituronsa, Marguerite, Jean Bosco Shingiro, Madjaliwa Nzamwita, Lea Ndilu, Gerardine Nyirahanganyamunsi, Gregoire Hagenimana, Concilie Nyirahorana, et al. "Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda." Journal of Food Research 10, no. 3 (March 29, 2021): 1. http://dx.doi.org/10.5539/jfr.v10n3p1.
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Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.
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Promkot, C., P. Nitipot, N. Piamphon, N. Abdullah, and A. Promkot. "Cassava root fermented with yeast improved feed digestibility in Brahman beef cattle." Animal Production Science 57, no. 8 (2017): 1613. http://dx.doi.org/10.1071/an15685.
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Saccharomyces cerevisiae has been used to enhance the protein level of low-protein feedstuffs such as cassava root. In the present study, fresh cassava root was grated and subjected to solid-state fermentation with S. cerevisiae to enhance the protein content. The fermentation process lasted for 21 days, followed by fermentation with yeast for 5 days. The fermented product was called yeast-fermented cassava root (YEFECAR). The YEFECAR was then evaluated as a feed ingredient at 10%, 20% and 30% dry matter in concentrate diet for dry matter intake and nutrient digestibility in non-pregnant female Brahman beef cattle (bodyweight 256 ± 11.5 kg). Four cattle were randomly given four treatments in 4 × 4 Latin square design for 21-day period, including a control diet (without fermented cassava root). Cattle were fed rice straw as roughage. The results showed that while dry matter intake was not significantly different among dietary treatments, average dairy gain tended to increase when fermented cassava root was fed at 20% in the concentrate diet. There were no significant differences in nutrient digestibility among the dietary treatments. However, neutral detergent fibre and acid detergent fibre digestibility showed an increasing trend when fermented cassava root was fed to the cattle. Likewise, fermented cassava root showed no effect on rumen microbial population, although rumen bacterial population and microbial protein tended to increase with YEFECAR addition. It was concluded that yeast-fermented cassava root at 20% in concentrate feed tended to enhance rumen bacteria population and neutral detergent fibre digestibility in cattle.
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Jaya, Yuswan, Muhtarudin Muhtarudin, Kusuma Adhianto, and Erwanto Erwanto. "PENGARUH PENGGUNAAN FERMENTASI DAN AMONIASI KULIT SINGKONG DALAM RANSUM TERHADAP PERTAMBAHAN BOBOT TUBUH DAN KONVERSI PAKAN PADA TERNAK DOMBA JANTAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 2 (August 26, 2020): 66–70. http://dx.doi.org/10.23960/jrip.2020.4.2.66-70.
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This research intended to determine the effect of using fermented and ammoniated of cassava peel on body weight gain and feed convertion in male sheep. This research was conducted in June until August 2019 in a cage unit located in the Animal Husbandry Department, Agriculture Faculty, Lampung University. The research used Completely Randomized Design with 3 treatments and 3 replications. Experimental unit of this experiment were nine sheeps. The treatment used were P0 (Ration + 15% cassava peel without processing), P1 (Ration + fermented cassava peel), and P2 (Ration + ammoniated cassava peel). Variable in this study were feed intake, body weight gain, and feed conversion. The data obtained were analyzed for variance with significance level 5%. The results showed that the use of fermented and amoniated of cassava peel was not significant (P>0,05) on feed intake, body weight gain, and feed conversion. Conclusion of this research is that fermented and ammoniated of cassava peel use in ration did not significantly increase body weight of sheep.
Key words: Amoniation, Body weight gain, Cassava peel, Feed convertion rate, Fermentation
Dissertations / Theses on the topic "Fermented cassava"
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Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.
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Heuberger, Christoph. "Cyanide content of cassava and fermented products with focus on attiéké and attiéké garba /." Zürich : ETH, 2005. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=16247.
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Eduardo, Mariana de Paula. "Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042003-142026/.
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Atualmente o consumo de xarope de maltose vem crescendo devido ao seu uso em cervejarias e está substituindo progressivamente os adjuntos amiláceos. O xarope de maltose é, tradicionalmente, produzido por meio da hidrólise ácida e/ou enzimática de amido ou flocos de milho. Este trabalho teve como objetivo analisar a possibilidade de obtenção de maltose a partir de outras matérias-primas amiláceas como a mandioca e a puba (produto derivado da fermentação da mandioca) pela ação da a-amilase bacteriana e da a-amilase fúngica sem que fosse necessária a extração do amido. Amostras de mandioca e puba com 10, 20 e 30% de sólidos foram incubadas com a-amilase bacteriana termoestável durante 10, 20 e 30 minutos a 80 0 C, adicionando-se em seguida, µ-amilase fúngica e incubando-se as amostras durante 48 horas a 55 0 C. O grau de sacarificação, expresso em dextrose equivalente (DE), foi determinado pelo método DNS em vários intervalos de tempo. Glicose e maltose foram determinadas por HPLC após 48 horas de sacarificação. Os resultados mostraram que o tempo de ação da a-amilase bacteriana não causou diferenças significativas no grau de hidrólise entre as amostras, mas a concentração de sólidos influiu significativamente no grau da liquefação das amostras. O comportamento das curvas do grau de sacarificação foi semelhante para todos os tratamentos tanto da mandioca quanto da puba. O conteúdo de maltose nas amostras variou entre 30-60% e a glicose entre 0-10% caracterizando um xarope com alto teor de maltose. A eficiência de hidrólise ficou abaixo do esperado. Entretanto, esse fato pode ser explicado pela utilização da mandioca sem extração prévia do amido e pelas dificuldades na extração dos sólidos por centrifugação. Pode-se afirmar que tanto a mandioca quanto à puba podem ser utilizadas como matéria prima em substituição ao milho na obtenção de xarope de maltose através da hidrólise enzimática. A puba, porém, é de mais fácil manuseio sendo que o tratamento com 20% de sólidos, exposto durante 10 minutos a a-amilase bacteriana proporcionou maior rendimento, atingindo 4,2 kg de maltose e 0,3 kg de glicose por 100 kg de mandioca fresca além de proporcionar menor quantidade de resíduo sólidos de 13,7 kg.Nowadays the consumption of maltose syrups is increasing due to its utilization in breweries where it replaces starch adjuncts. Traditionally maltose syrup has been produced from cornstarch or pellets using acid and/or enzymatic hydrolysis. The objective of this work was to evaluate the possibility of obtaining maltose from starch sources other than maize, such as cassava roots or puba, a fermented cassava product, without extraction of the starch, using bacterial a-amylase and fungal a-amylase for starch hydrolysis. Cassava and puba samples with 10, 20 and 30% dry matter were incubated with termostable bacterial a-amylase for 10, 20 and 30 minutes at 80 0 C, followed by the addition of fungal a-amylase. The samples were incubated for 48 hours at 55 0 C. The degree of saccharification, expressed as dextrose equivalent (DE), was determined by the DNS method. The glucose and maltose contents of the hydrolysate were determined after 48 hours by HPLC. The results showed that the time of action of a-amylase did not influence the degree of saccharification of the samples but the solids concentration significantly affected the hydrolysis degree. The saccharification degree curves were similar for both cassava and puba. The maltose content of the samples varied between 30-60% and the glucose content between 0-10%, which characterized them as "High maltose syrups". The hydrolysis efficiency was lower than expected. However, this fact could be explained by the use of cassava without extraction of the starch and by the difficulty of extracting the solids by centrifugation. It was concluded that for replacement of corn starch, both cassava roots and puba could be used as raw materials for maltose syrup production by enzymatic hydrolysis. However the puba was easier to handle than cassava. The puba treatment consisting of 20% of solids and 10 minutes exposure to a-amylase gave the highest yield reaching 4.2 kg of maltose and 0.3 kg of glucose per 100 kg of raw cassava, in addition to a lower solids residue of 13.7 kg.
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Di-tanno, Marilisa Flavia Pereira. "Influência da tempertura, tempo e concentração de pectinase na textura, rendimento e características físico-químicas da mandioca (Manihot esculenta C.) durante fermentação." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-03072002-174015/.
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Pubagem é o processo de fermentação natural de raízes de mandioca para produção de puba, um alimento tradicional nas regiões Norte e Nordeste do Brasil. Além da fermentação lática, uma ação combinada da pectina-metil-esterase endógena e enzimas microbianas despolimerizantes causa o amolecimento das raízes, que é importante para sua completa desintegração. No entanto, o reconhecimento do ponto final de fermentação e as condições que propiciam puba de boa qualidade não são completamente esclarecidos. O objetivo do trabalho foi estudar a influência da temperatura de fermentação e da adição de enzima como auxiliar de pubagem na textura das raízes e rendimento de puba, procurando associar estes parâmetros para detectar o ponto final desta etapa do processo. Cerca de 1Kg de raízes descascadas e 2 litros de água foram colocados em recipientes plásticos. Diferentes concentrações (0,1 e 2mL) de pectinase comercial de Aspergillus aculeatus/Kg de raiz foram adicionadas em tratamentos separados. Amostras foram incubadas a 25, 30 e 35ºC, por períodos de 48, 72 e 96 horas. Foram efetuadas análises de acompanhamento do processo fermentativo (pH, textura e rendimento) e da composição da farinha de puba obtida. O maior rendimento, de 77% após 72 horas, foi observado no tratamento a 25ºC com 2mL de enzima por Kg de raiz, quando a textura que era de 18,62lbf/g na matériaprima passou para 3,92lbf/g na raiz pubada. Outros rendimentos mais próximos desse valor, 75,7 e 74,7%, foram obtidos respectivamente na fermentação natural a 35ºC e na amostra tratada com 2mL de enzima incubada a 30ºC/48 horas. Os valores de textura foram de 2,50lbf/g para o primeiro tratamento e 2,89lbf/g para o segundo. A relação entre textura e rendimento foi significativa para a temperatura de 30ºC e todos os períodos de 72 horas. A associação entre os dados de textura e rendimento permite concluir que quando a textura alcança valores da ordem de 4lbf/g os rendimentos de puba são maiores, indicando o final do processo. Os rendimentos mais baixos ocorreram para os valores de textura próximos a 2,30lbf/g de amostra, geralmente obtidos em fermentações mais longas e com maior concentração de enzima."Retting" is a natural fermentation of cassava roots for the production of puba, a traditional food in the North and Northeast of Brazil. Besides the lactic fermentation, the combined action of the endogenous pectin-methyl-esterase and depolymeryzyng enzymes, causes a softening of the roots which is important for its complete disintegration. However, the recognition of the end point of fermentation and the conditions that lead to good quality puba are not completely understood. The objective of this work was to study the influence of the temperature and enzyme concentration on the yield and texture, aiming at associating these parameters to detect the end point of fermentation. The physicochemical properties of the puba flour were also determined. About 1Kg of peeled roots and 2 liters of water were placed in plastic containers. One or two milliliters of commercial pectinase from Aspergillus aculeatus were added / Kg root, in separate treatments. In the control treatment no enzyme was added. Samples were incubated at 25, 30 and 35ºC and portions removed after 48, 72 and 96 hours for the determination of pH, texture, yield and dry matter. Fibers, starch, total soluble sugars and amylose were determined in the flour of the dried puba. The highest yield of 77% was obtained after 72 hours for the treatment at 25ºC with 2mL of enzyme/kg of root, when the texture values decreased from 18.62lbf/g (raw material) to 3.92lbf/g (retted root). A high yield of 75.7% was also observed in same period, for the natural fermentation at 35ºC, when texture values of 2.50lbf/g were reached. The relation between texture and yield was significant for a temperature of 30ºC and a period of 72 hours. The association between the texture and yield data suggests that when the texture reaches values of the order of 4lbf/g, the yields are higher, indicating the end of the process. The yields were lower when texture values were close to 2.30lbf/g, usually achieved for long fermentations and higher enzyme concentrations.
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Escouto, Luiz Fernando Santos [UNESP]. "Elaboração e avaliação sensorial de pré-mistura de massa para pão sem glúten a partir de derivados energéticos de mandioca." Universidade Estadual Paulista (UNESP), 2004. http://hdl.handle.net/11449/101720.
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Universidade Estadual Paulista (UNESP)
Em pesquisa anterior, foi desenvolvida uma formulação para pão sem glúten, baseada em derivados de mandioca. O pão sem glúten visa os celíacos, para os quais a ingestão de alimentos contendo glúten danifica a superfície da mucosa do intestino delgado. Essa formulação exigia uma fase de escaldamento dos ingredientes, o que acarretava maior consumo de energia. O ponto mais importante, entretanto, é que o pão tem curta vida de prateleira e por isso é adequado à dispersão do mercado, uma característica dos consumidores celíacos. Para contornar essas limitações foi desenvolvida e avaliada uma pré-mistura de pão sem glúten baseada na formulação anterior, mas com ajustes dos ingredientes farinha de mandioca, amido pré-gelificado e lecitina. O uso de pré-mistura é uma tendência da panificação atual e permite a comercialização dispersa e por maior período. Para os testes de ajuste da formulação foi usada a análise estatística univariada com 3 ensaios e 3 tratamentos cada para dois ingredientes amido pré-gelificado e farinha de mandioca crua. Foram selecionados como fatores importantes na escolha da formulação: a cor da crosta, miolo e na escolha da pré-mistura, avaliação energética e econômica, índice de aceitabilidade, calorimetria, avaliação sensorial. Além desses foram usados indicadores de volume, como o volume específico, densidade, indicador de conversão, perda por evaporação, pontuação da qualidade. Essa análise permitiu a seleção de uma formulação de pré-mistura a qual foi caracterizada para cor, calorimetria, conteúdo energético, custo da matéria prima e preparo. Como forma de confirmar a aceitabilidade foram preparados pães com a formulação selecionada, que por sua vez foram avaliados por degustadores selecionados entre os prováveis consumidores do público celíaco, sócios da Associação dos Celíacos do Brasil - ACELBRA, de São Paulo.
In a previou research it was develop a formulation for bread without gluten, using energetic cassava derivatives. This bread aims the celiac persons, for whom the ingestion of food with gluten causes damages the mucosa surface of small bowl. In a specific phase of this formulation the ingredients had to be scalded, which spent more energy. The point important is that the bread has short shelf life and is for these adequated the market dispersion characteristic of the celiac consumers. In order to solve these limitations was developed and evaluated a premixture of bread without gluten based in the previous formulation, but adjusted for ingredients cassava flour, pregelatinized starch and lecithin. Nowadays the use of the premixture is a tendency of the modern bakery. In the adjust of these formulation it were used statistical analysis univariable with 3 essays and 3 treatment for each two ingredients pregelatinized starch and cassava flour. It was selected some factors that influence the formulation: selected crust color, crumb and into select of the premixture, energetic and economical evaluation, acceptability index, calorimetry, sensory evaluation. Besides was volume indicators as specific volume, density, conversion indicator, evaporation rate, quality punctuation, volume and losses after cooking. This analysis allowed the selection of a premixture formulation that was characterized in color, calorimetric, energetic content, costs and of preparation. In order to confirm the bread acceptability it was made breads using these selected formulation, which were tasted and evaluated by celiac consumers and members of the São Paulo section for Brazilian Association of Celiac ACELBRA of the São Paulo. It was also stablished the organoleptic characteristics of the bread made with a premixture: crust color, symmetry and shape, crust characteristics, color, porousness and texture of the crumb, flavor and taste.
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Escouto, Luiz Fernando Santos 1960. "Elaboração e avaliação sensorial de pré-mistura de massa para pão sem glúten a partir de derivados energéticos de mandioca /." Botucatu : [s.n.], 2004. http://hdl.handle.net/11449/101720.
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Orientador: Marney Pascoli CeredaBanca: Waldemar Gastoni Venturini Filho
Banca: Helga Verena Leoni Maffei
Banca: Maria Elisabeth Machado Pinto e Silva
Banca: José Luis Agapito Fernandes
Resumo: Em pesquisa anterior, foi desenvolvida uma formulação para pão sem glúten, baseada em derivados de mandioca. O pão sem glúten visa os celíacos, para os quais a ingestão de alimentos contendo glúten danifica a superfície da mucosa do intestino delgado. Essa formulação exigia uma fase de escaldamento dos ingredientes, o que acarretava maior consumo de energia. O ponto mais importante, entretanto, é que o pão tem curta vida de prateleira e por isso é adequado à dispersão do mercado, uma característica dos consumidores celíacos. Para contornar essas limitações foi desenvolvida e avaliada uma pré-mistura de pão sem glúten baseada na formulação anterior, mas com ajustes dos ingredientes farinha de mandioca, amido pré-gelificado e lecitina. O uso de pré-mistura é uma tendência da panificação atual e permite a comercialização dispersa e por maior período. Para os testes de ajuste da formulação foi usada a análise estatística univariada com 3 ensaios e 3 tratamentos cada para dois ingredientes amido pré-gelificado e farinha de mandioca crua. Foram selecionados como fatores importantes na escolha da formulação: a cor da crosta, miolo e na escolha da pré-mistura, avaliação energética e econômica, índice de aceitabilidade, calorimetria, avaliação sensorial. Além desses foram usados indicadores de volume, como o volume específico, densidade, indicador de conversão, perda por evaporação, pontuação da qualidade. Essa análise permitiu a seleção de uma formulação de pré-mistura a qual foi caracterizada para cor, calorimetria, conteúdo energético, custo da matéria prima e preparo. Como forma de confirmar a aceitabilidade foram preparados pães com a formulação selecionada, que por sua vez foram avaliados por degustadores selecionados entre os prováveis consumidores do público celíaco, sócios da Associação dos Celíacos do Brasil - ACELBRA, de São Paulo.
Abstract: In a previou research it was develop a formulation for bread without gluten, using energetic cassava derivatives. This bread aims the celiac persons, for whom the ingestion of food with gluten causes damages the mucosa surface of small bowl. In a specific phase of this formulation the ingredients had to be scalded, which spent more energy. The point important is that the bread has short shelf life and is for these adequated the market dispersion characteristic of the celiac consumers. In order to solve these limitations was developed and evaluated a premixture of bread without gluten based in the previous formulation, but adjusted for ingredients cassava flour, pregelatinized starch and lecithin. Nowadays the use of the premixture is a tendency of the modern bakery. In the adjust of these formulation it were used statistical analysis univariable with 3 essays and 3 treatment for each two ingredients pregelatinized starch and cassava flour. It was selected some factors that influence the formulation: selected crust color, crumb and into select of the premixture, energetic and economical evaluation, acceptability index, calorimetry, sensory evaluation. Besides was volume indicators as specific volume, density, conversion indicator, evaporation rate, quality punctuation, volume and losses after cooking. This analysis allowed the selection of a premixture formulation that was characterized in color, calorimetric, energetic content, costs and of preparation. In order to confirm the bread acceptability it was made breads using these selected formulation, which were tasted and evaluated by celiac consumers and members of the São Paulo section for Brazilian Association of Celiac ACELBRA of the São Paulo. It was also stablished the organoleptic characteristics of the bread made with a premixture: crust color, symmetry and shape, crust characteristics, color, porousness and texture of the crumb, flavor and taste.
Doutor
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Leite, Tatiana Dias. ""Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada" /." São José do Rio Preto : [s.n.], 2009. http://hdl.handle.net/11449/88390.
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Resumo: Amidos e gomas são hidrocolóides usados freqüentemente em alimentos para conferir textura apropriada, controlar a umidade e a mobilidade da água. Estudos têm relatado que a interação de gomas e amidos em sistemas alimentícios pode alterar o inchamento dos grânulos, as propriedades de gelatinização e reológicas dos amidos. Em bebidas lácteas fermentadas, a maioria dos polissacarídeos de interesse comercial é incompatível com as proteínas do leite em solução, e desta forma, os hidrocolóides tipicamente utilizados são amido e carragena. Neste trabalho foi avaliado o efeito da adição das gomas xantana, carboximetilcelulose sódica e carragena (nas concentrações de 0,15, 0,25, 0,35 e 0,45% - p/v) nas propriedades de pasta, térmicas, de poder de inchamento (PI), reológicas e na microscopia do amido de mandioca, bem como o efeito de misturas de amido de mandioca e as referidas gomas nas propriedades reológicas de bebidas lácteas fermentadas. Os resultados obtidos sugerem que a goma carragena (CAR) praticamente não modifica as propriedades do amido em função da inexistência de interações entre a referida goma e o amido de mandioca; já a goma xantana (GX) envolve praticamente por completo os grânulos de amido, possivelmente através da formação de pontes de hidrogênio, promovendo desta forma aumentos nas viscosidades de pasta, poder de inchamento, nos módulos G' e G" e diminuição na tendência a retrogadação; a carboximetilcelusose sódica (CMC), por sua vez, aumenta drasticamente as viscosidades e o poder de inchamento do amido devido a sua grande capacidade de retenção de água e não a sua interação com o amido de mandioca. Nas bebidas lácteas fermentadas, as misturas quando empregadas praticamente não modificaram seu comportamento reológico, exceto para as bebidas elaboradas a partir das misturas amido - goma xantana, onde observou-se... (Resumo completo, clicar acesso eletrônico abaixo)Abstract: Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture and water mobility. Studies have reported that the gum and starch interaction in food systems can modify the granule swelling, the gelatinization and rheological properties of starches. In fermented dairy beverages, the majority of commercial interest polysaccharides is not compatible with milk proteins in solution, consequently, starch and carrageenan are the hydrocolloids typically used. In this work, the effect of gum addition such as xanthan, sodium carboxymethyl cellulose and carrageenan was evaluated (in the concentrations of 0,15, 0,25, 0,35 and 0.45% - w/v) in paste, thermal, swelling power (SP), rheological and microscopy properties of cassava starch, as well as the effect of mixtures of cassava starch and the referred gums in rheological properties of fermented dairy beverages. The results suggest that carrageenan gum (CAR) practically does not modify the starch properties since there is no interaction between this gum and cassava starch. Xanthan gum (GX) seems to involve the starch granules completely, possibly through the formation of hydrogen bonds, which increases paste viscosities, swelling power, increased the modulus G' and G" and decreased retrogradation behavior. Sodium carboxymethyl cellulose (CMC), in turn, drastically increases viscosities and the starch swelling power due to its great capacity of water retention and not to the interaction with the cassava starch. In fermented dairy beverages, the gum - starch mixtures practically didn't modify its rheological behavior, except for beverages with mixtures xanthan gum - starch, where an initial reduction in the shear stress as deformation rate was increased, followed by a gradual increase, suggesting a possible incompatibility between cassava starch, xanthan gum and milk proteins. Keywords: Cassava starch... (Complete abstract click electronic access below)
Orientador: Célia Maria Landi Franco
Coorientador: Ana Lúcia Barretto Penna
Banca: Ivo Mottin Demiate
Banca: Roger Darros Barbosa
Mestre
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Leite, Tatiana Dias [UNESP]. "Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/88390.
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Amidos e gomas são hidrocolóides usados freqüentemente em alimentos para conferir textura apropriada, controlar a umidade e a mobilidade da água. Estudos têm relatado que a interação de gomas e amidos em sistemas alimentícios pode alterar o inchamento dos grânulos, as propriedades de gelatinização e reológicas dos amidos. Em bebidas lácteas fermentadas, a maioria dos polissacarídeos de interesse comercial é incompatível com as proteínas do leite em solução, e desta forma, os hidrocolóides tipicamente utilizados são amido e carragena. Neste trabalho foi avaliado o efeito da adição das gomas xantana, carboximetilcelulose sódica e carragena (nas concentrações de 0,15, 0,25, 0,35 e 0,45% - p/v) nas propriedades de pasta, térmicas, de poder de inchamento (PI), reológicas e na microscopia do amido de mandioca, bem como o efeito de misturas de amido de mandioca e as referidas gomas nas propriedades reológicas de bebidas lácteas fermentadas. Os resultados obtidos sugerem que a goma carragena (CAR) praticamente não modifica as propriedades do amido em função da inexistência de interações entre a referida goma e o amido de mandioca; já a goma xantana (GX) envolve praticamente por completo os grânulos de amido, possivelmente através da formação de pontes de hidrogênio, promovendo desta forma aumentos nas viscosidades de pasta, poder de inchamento, nos módulos G’ e G” e diminuição na tendência a retrogadação; a carboximetilcelusose sódica (CMC), por sua vez, aumenta drasticamente as viscosidades e o poder de inchamento do amido devido a sua grande capacidade de retenção de água e não a sua interação com o amido de mandioca. Nas bebidas lácteas fermentadas, as misturas quando empregadas praticamente não modificaram seu comportamento reológico, exceto para as bebidas elaboradas a partir das misturas amido - goma xantana, onde observou-se...
Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture and water mobility. Studies have reported that the gum and starch interaction in food systems can modify the granule swelling, the gelatinization and rheological properties of starches. In fermented dairy beverages, the majority of commercial interest polysaccharides is not compatible with milk proteins in solution, consequently, starch and carrageenan are the hydrocolloids typically used. In this work, the effect of gum addition such as xanthan, sodium carboxymethyl cellulose and carrageenan was evaluated (in the concentrations of 0,15, 0,25, 0,35 and 0.45% - w/v) in paste, thermal, swelling power (SP), rheological and microscopy properties of cassava starch, as well as the effect of mixtures of cassava starch and the referred gums in rheological properties of fermented dairy beverages. The results suggest that carrageenan gum (CAR) practically does not modify the starch properties since there is no interaction between this gum and cassava starch. Xanthan gum (GX) seems to involve the starch granules completely, possibly through the formation of hydrogen bonds, which increases paste viscosities, swelling power, increased the modulus G' and G” and decreased retrogradation behavior. Sodium carboxymethyl cellulose (CMC), in turn, drastically increases viscosities and the starch swelling power due to its great capacity of water retention and not to the interaction with the cassava starch. In fermented dairy beverages, the gum - starch mixtures practically didn´t modify its rheological behavior, except for beverages with mixtures xanthan gum - starch, where an initial reduction in the shear stress as deformation rate was increased, followed by a gradual increase, suggesting a possible incompatibility between cassava starch, xanthan gum and milk proteins. Keywords: Cassava starch... (Complete abstract click electronic access below)
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STARLING, Christiane Almeida. "Otimização dos parâmetros de produção do amido de mandioca fermentado." Universidade Federal de Goiás, 2010. http://repositorio.bc.ufg.br/tede/handle/tde/2263.
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Previous issue date: 2010-11-19The fermented cassava starch (cassava starch) can be considered a chemically and enzymatically modified starch with expansion property, which form alveolar structure and light on traditional bakery products without the use of chemical or biological ferment. It is a gluten-free product, produced in small factories, where there is an internal system of quality control processes and products. This study aimed to: diagnose the quality of home made sour in producing municipalities of Goiás; evaluate experimentally, through the response surface methodology, the influence of the volume of lactic acid, mass of inoculum and fermentation time on characteristic expansion of cassava starch produced experimentally, and compare the results with parameters diagnosed from fermented cassava produced by craftsmen. From the analysis, swelling index, acidity, pH, folder property, chemical composition, microbiological and scanning electron microscopy, comparisons were established between the cassava starch, and experimental craft. The rate of expansion achieved with experimental flour was superior to that achieved with the cassava starch and cassava with the greatest expansion of artisanal, detected at diagnosis. The experimental production of cassava starch from cassava starch using the method of rapid fermentation and acidification (the region of maximum expansion) showed higher of acidity than those permitted by law, in relation to pH values found for the fermented cassava are experimental coincident with the literature. The paste viscosity of cassava starch was lower than the experimental craft flour, not compromising the expansion, and this was not directly related to viscosity. The fermented cassava sour experimental attended the microbial standards for the total count of mesophilic yeasts and molds. Also attended the limits specified in legislation for moisture and ash. The fermented cassava starch, experimental and traditional forms showed mostly spherical, and kidney shaped perforations, when the observation by scanning electron microscopy. Industrial productivity can be increased by reducing the average time used for fermentation (45 d) for the proposed (48h) using acidification and addition of inoculum.
O amido de mandioca fermentado (polvilho azedo) pode ser considerado um amido modificado química e enzimaticamente com propriedade de expansão, que forma estrutura alveolar e leve em produtos tradicionais em panificação, sem a utilização de fermento químico ou biológico. É um produto livre de glúten, produzido em pequenas indústrias, onde não existe um sistema interno de controle de qualidade dos processos e produtos. O presente trabalho teve como objetivo: diagnosticar a qualidade do polvilho azedo produzido artesanalmente em municípios produtores de Goiás; avaliar experimentalmente, através da metodologia de superfície de resposta, a influência do volume do ácido lático, massa de inóculo e do tempo de fermentação sobre a característica de expansão do polvilho azedo produzido experimentalmente, e, comparar os resultados alcançados com parâmetros diagnosticados dos polvilhos produzidos artesanalmente. A partir de análises de: índice de expansão, acidez, pH, propriedade de pasta, composição centesimal, microbiológicas e de microscopia eletrônica de varredura, foram estabelecidas comparações entre a fécula de mandioca, polvilhos experimentais e artesanais. O índice de expansão alcançado com o polvilho experimental foi superior ao alcançado com a fécula de mandioca e com o polvilho artesanal de maior expansão, detectado no diagnóstico. A produção de polvilho azedo experimental a partir de fécula de mandioca, utilizando o método de fermentação rápida e acidificação (da região de máxima expansão) apresentou valor de acidez superior ao permitido pela legislação, em relação ao pH os valores encontrados para os polvilhos experimentais são coincidentes com a literatura. A viscosidade de pasta do polvilho azedo experimental foi inferior a do polvilho artesanal, não comprometendo a expansão, sendo que essa não esteve diretamente relacionada com a viscosidade. Os polvilhos azedos experimentais atenderam os padrões microbiológicos vigentes para a contagem total de mesófilos e bolores e leveduras. Atenderam também os limites previstos na legislação para umidade e cinzas. Os polvilhos azedos, experimental e artesanal apresentaram predominantemente formas esféricas, reniformes e perfurações, quando da observação pela microscopia eletrônica de varredura. A produtividade industrial pode ser incrementada pela redução do tempo médio de fermentação utilizado (45 dias) para o proposto de (48h) utilizando a acidificação e a adição de inóculo.
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Jarju, Ousman M., and 賈奧司. "Physicochemical Properties of Fours of Natural and Microbial Fermented Cassava (Manihot esculenta, Crantz)." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/99545673720631107360.
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碩士國立屏東科技大學
熱帶農業暨國際合作系
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Cassava (Manihot esculenta Crantz) is one of the most important staple food crops grown in tropical Africa. It plays a major role in efforts to alleviate the African food crisis because of its efficient production of food energy, year-round availability, tolerance to extreme stress conditions, and suitability to present farming and food systems in Africa. Thus, the objectives of this study were to investigate natural and microbial fermentation techniques to produce and to compare the physiochemical properties nutritionally-enhanced modified flour. The flours were compared in terms of their proximate composition, thermal and physicochemical properties. Proximate composition revealed that there were no significant differences for all parameters between both flours for different treatments at α=0.05; however, significant difference was observed for total acid and pH between treatments, with values of the microbial fermented cassava flour (MFC) higher for the total acid and lower for the pH, which is an indication that more acid is contained in the flour sample. The total moisture contents of both flours are within the 10-20% moisture level recommended for commercial flours. There was high moisture content for the first (24 hours) and final (72 hours) treatments of the natural fermented cassava flour, but lower than the microbial flour for the second (48 hours) treatments. The moisture content overall is generally low and this is an indication of stable shelf life if properly packaged and stored. Low moisture is necessary in flour for good keeping quality and longer shelf life. The protein contents for both flours were 1.20, 1.07, 1.30 and 1.24, 1.23, 1.17 for the treatments 24, 48, and 72 hours, respectively. There was no significant difference between both flours; however, slightly higher values are observed at the 72 hour treatment for both flours. The ash contents of natural fermented cassava flour (0.25%) and microbial fermented flour (0.25%) were low, and within the limit, 0.5%, recommended for grade A industrial flour and starches. Nevertheless, there was no significant difference for ash between the flour of natural and microbial fermented cassava, although slightly higher ash content for the last treatments (72 hours) of both flours were recorded. The fibre content was low for the microbial fermented cassava flour (1.45) at treatment 72 hours, but no significant difference were observed at 24, 48, and 72 hours for all other treatments. Starch content was higher in natural fermented cassava (NFC) and microbial fermented cassava flours at 72 hours (98.6%) and at 24 hours (98.4) and lowest at 24 hour (84.15%), and 72 hours (85.1), respectively. Gelatinization in NFC flour occurred at a lower temperature range (62.03-71.75 oC) compared with MFC flour (61.98-71.55 oC) with the endothermic gelatinization enthalpy having slightly higher values in flour of microbial than NFC flour, although minimal differences were observed. Swelling and solubility patterns indicated lower relaxation temperature and higher swelling and solubilization rates in MFC flour compared with NFC flour. However, no significant differences were observed for solubility for both treatments at temperatures 60, 70, and 80 oC, respectively; although significant differences were observed at 90 oC, with values of microbial fermented flour having higher values than those of the natural fermented flour at both treatments. The pasting characteristics of 9% (db, dry basis) flour slurry of natural fermented cassava showed higher final viscosity, trough, and setback but lower breakdown ratios compared with flour of microbial fermented. This indicates that flour of natural fermented cassava paste might be better in withstanding processing conditions and would present a slightly superior thickening characteristic than flour of microbial fermented cassava paste. The differences in the viscoelastic properties and physico-functional characteristics of the natural and microbial fermented cassava flour could be used in their selection for specific food and industrial processing applications.
Books on the topic "Fermented cassava"
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Valente, Armando Manuel. O funge de bombó: Vantagens e desvantagens. Luanda: Nzila, 2004.
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Chamsāt, Sētthawat. Rāingān kānwičhai rư̄ang kānphalit ʻēnsai ʻǣnfāʻamailēt læ klūkhōʻamailēt čhāk čhulinsī sāiphan thī khatlư̄ak dāi nai thangmak samrap kānsalāi pǣng mansampalang =: The production of ̂̂cℓ-amylase and Glucoamylase from the selected microbial strains in fermenters for cassava starch hydrolysis. [Chonburi]: Khana Witthayāsāt, Mahāwitthayālai Būraphā, 2006.
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Rāingān kānwičhai rư̄ang kānphalit ʻēnsai ʻǣnfāʻamailēt læ klūkhōʻamailēt čhāk čhulinsī sāiphan thī khatlư̄ak dāi nai thangmak samrap kānsalāi pǣng mansampalang =: The production of ̂̂cℓ-amylase and Glucoamylase from the selected microbial strains in fermenters for cassava starch hydrolysis. [Chonburi]: Khana Witthayāsāt, Mahāwitthayālai Būraphā, 2006.
Find full textBook chapters on the topic "Fermented cassava"
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Dirar, Hamid A., and Erioth Simwogerere. "12. Fermented Foods in Sudan; Cassava Processing in Uganda." In Do It Herself, 177–84. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1995. http://dx.doi.org/10.3362/9781780444796.012.
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Nicolau, Anca Ioana. "Safety of Fermented Cassava Products." In Regulating Safety of Traditional and Ethnic Foods, 319–35. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-800605-4.00016-5.
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Daly, Lewis. "The Nature of Sweetness." In Alcohol and Humans, 130–46. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0009.
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This chapter is an ethnographic case study of the fermentation of cassava beer among the indigenous Makushi people of southern Guyana. The chapter constitutes the first in-depth anthropological study of parakari, a unique kind of cassava beer fermented via the cultivation of a domesticated species of saprotrophic fungus (Rhizopus sp.). Herein, the author explores Makushi theories and practices of fermentation, and, more broadly, the ways in which alcoholic drinks operate as catalysts for processes of social and cosmic reproduction and transformation in indigenous Amazonia. For the Makushi, as it is argued, the production and consumption of cassava beer is understood as a more-than-human process of person-making, harnessing the vibrant agency of a diversity of vegetal, animal, microbial, and spiritual entities and forces. Fermentation, in this frame, is treated both as a sociotechnical system and an ecosystem.
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"Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South America." In Fermented Foods of Latin America, 202–23. Boca Raton : Taylor & Francis, 2017. | Series: Food biology |: CRC Press, 2017. http://dx.doi.org/10.1201/9781315369433-13.
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"Cassava Fermentation in Latin America: Fermented Starch — an Overview M.P Cereda and O.F. Vilpoux." In Microbial Biotechnology in Horticulture, Vol. 1, 411–86. CRC Press, 2006. http://dx.doi.org/10.1201/9781482280432-45.
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M. Gatdula, Kristel, Rex B. Demafelis, and Butch G. Bataller. "Comparative Analysis of Bioethanol Production from Different Potential Biomass Sources in the Philippines." In Bioethanol Technologies. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94357.
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To pursue the continuous implementation of the bioethanol blending mandate by the Philippine Biofuels Law, part of the roadmap of the National Biofuels Board (NBB) through the Department of Energy (DOE) is to find a sustainable feedstock. This is due to the deficit in locally produced bioethanol as there is an insufficient supply of currently used feedstock, sugarcane. There are several biomasses available in the country with components viable for ethanol fermentation. Aside from sugarcane, these include sweet sorghum and cassava (first-generation), rice straw and corn stover (second-generation), and macroalgae (third-generation). Among which, sweet sorghum can be considered as the best complementary feedstock to sugarcane as its syrup can be directly fermented to produce bioethanol. Considering its maximum bioethanol potential yield of 100 L/ton for two croppings annually, a comparably low production cost of PhP 36.00/L bioethanol was estimated, competitive enough with the PhP33.43/L bioethanol from sugarcane. Aside from finding a promising feedstock, the bioethanol production volume in the country must be increased to meet the demand through either working on the optimum processing conditions to increase the capacity utilization from the current 77.9% or through installation of additional distilleries.
Conference papers on the topic "Fermented cassava"
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Sulistyo, Joko, Lee Jau Shya, Hasmadi Mamat, and Noorakmar Abdul Wahab. "Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates." In TOWARDS THE SUSTAINABLE USE OF BIODIVERSITY IN A CHANGING ENVIRONMENT: FROM BASIC TO APPLIED RESEARCH: Proceeding of the 4th International Conference on Biological Science. Author(s), 2016. http://dx.doi.org/10.1063/1.4953504.
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Kresnowati, M. T. A. P., Listianingrum, Ahmad Zaenudin, and Kharisrama Trihatmoko. "The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938287.
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Handojo, Lienda A., Samuel Zefanya, and Yohanes Christanto. "Drying performance of fermented cassava (fercaf) using a convective multiple flash dryer." In INTERNATIONAL SEMINAR ON FUNDAMENTAL AND APPLICATION OF CHEMICAL ENGINEERING 2016 (ISFAChE 2016): Proceedings of the 3rd International Seminar on Fundamental and Application of Chemical Engineering 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4982282.
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Nurhayati, Nurhayati, Jayus Jayus, and Hidayatul Fijriyah. "Physico-Chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus Casei Using Submerged and Solid-State Fermentation." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.41.
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Sulistyowati, E., Jarmuji, S. Mujiharjo, Irnad, D. D. Listiono, and T. Supriadi. "Milk Production and Milk Income Over Feed Cost of Dairy Cow Fed Fermented Cassava, Tabut Block, and Concentrate Containing Curcuma xanthorhiza and Yeast." In International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210609.018.
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