Abstract
Abstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.
Highlights
IntroductionThe expansion property of fermented cassava starch in the oven without using yeast or chemical leavening (baking soda) is unique
Among the products obtained from cassava, fermented cassava starch, known in Brazil as polvilho azedo, stands out as a type of modified starch that has as main attributes a characteristic flavor and expansion property (Cereda, 1993; Demiate & Kotovicz, 2011).The expansion property of fermented cassava starch in the oven without using yeast or chemical leavening is unique
The results show that it is possible to obtain a substitute of polvilho azedo close to the commercial one by treating cassava starch with both lactic acid and UV-C irradiation in a continuous flow system
Summary
The expansion property of fermented cassava starch in the oven without using yeast or chemical leavening (baking soda) is unique. This expansion has attracted researchers because the snake’s preparation with it does not require extrusion, which is expensive, and because it allows as an offer of baked products without gluten to the market (Brito & Cereda, 2015). Fermented cassava starch was traditionally used at home or in small bakeries, but its main product, the cheese bread, became a fast food. It is a baked product which can be consumed with or without various fillings (Demiate & Kotovicz, 2011), which requires greater quality control. Exposure to solar ultraviolet (UV) radiation at the drying stage promotes oxidation and all of these modifications result in a plastic dough with baking expansion (Cereda, 1993; Plata-Oviedo & Camargo, 1998)
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