Production and Characterization of Sugary Cassava Syrup
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Hugo A. L. Souza
,
Thaís C. L. Souza
Abstract
A group of cassava landraces that occur naturally in Amazonia (Manihot esculenta Crantz) are known as mandiocaba or sugary cassava because they have high free sugar content, making them a possible feedstock for the production of syrup. The objective of the study was to evaluate the technological viability of obtaining sugary cassava syrup and to characterize the physical and physicochemical properties of the product. The yield of the syrup (80 °Brix) obtained from the manipueira (liquid obtained by crushing and filtering the cassava) concentration was 262.72 g per plant. The reducing sugars represented 77.26% of total sugars, the density was 1.4210 g cm–3 at 20°C, and the volumetric expansion coefficient was 38.6 m K–1. The Newtonian behavior and activation energy (≥69.65 kJ gmol–1) were similar to that of honey found in the literature.
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©2013 by Walter de Gruyter Berlin / Boston
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Artikel in diesem Heft
- Masthead
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- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
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- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
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