Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9627
Title: Caracterização física, química e tecnológica do polvilho azedo
Other Titles: Physical characterization, chemistry and technological of the sour cassava starch
Keywords: Polvilho azedo - Caracterização física
Sour cassava starch
Issue Date: 22-Apr-2010
Publisher: Grupo Verde de Agroecologia e Abelhas
Citation: MACHADO, A. V.; ARAÚJO, F.M.M.C. de; PEREIRA, J. Caracterização física, química e tecnológica do polvilho azedo. Revista Verde de Agroecologia e Desenvolvimento Sustentável, Mossoró, v. 5, n. 3, p. 01-06, jul. /set. 2010.
Abstract: The sour cassava starch is a type of starch modified by a natural fermentation process and drying in the sun, presenting great oscillations in relation to its physical constitution, chemistry and quality patterns. With the objective of verifying its technological characteristics and of quality, the present work was carried out in the Department of Food Science at the Federal University of Lavras, Minas Gerais where humidity analyses, titrable acidity , viscosity, rising power and a water solubility index were performed. The obtained results verified that the sour cassava starch maintained inside the quality patterns.
URI: http://www.gvaa.com.br/revista/index.php/RVADS/article/view/299/299
http://repositorio.ufla.br/jspui/handle/1/9627
Appears in Collections:DCA - Artigos publicados em periódicos

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