Paixão E Silva Giselle de Lima, Bento Juliana Aparecida Correia, Oliveira Aryane Ribeiro, Garcia Marina Costa, Soares Júnior Manoel Soares, Caliari Márcio
Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil.
J Food Sci Technol. 2021 Apr;58(4):1441-1448. doi: 10.1007/s13197-020-04656-3. Epub 2020 Jul 22.
Cassava ( Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7 days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.
木薯（Crantz）在全球范围内有多种用途和食谱。这种木薯粉的自然发酵会产生“普巴”，这是一种来自巴西北部的特色食品。对普巴粉品质的评估鲜有研究，因此，本研究旨在评估（发酵液的）pH值、发酵过程后木薯块的质地、普巴粉的仪器颜色参数及其热性能和糊化特性。pH值和力随孵育时间降低。3至7天的普巴粉亮度最高，适合食品应用。“a”值和“b”值表明，由于收获后降解和发酵，木薯根趋于呈现浅蓝色调的绿色。差示扫描量热法（DSC）分析结果表明，第1至7天之间糊化起始温度无显著差异，糊化峰值温度、终了温度和糊化焓也未观察到显著变化。对于糊化特性，粘度峰值和破损率略有增加，发酵期间的最终粘度、回生值和糊化温度未观察到显著变化。因此，发酵条件（块的大小）、微生物（材料本身所含）以及7天的时间不足以促使木薯淀粉颗粒发生剧烈变化。
