Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/66083
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Campo DC | Valor | Idioma |
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dc.contributor.author | Coelho, Eduardo João Louro | por |
dc.contributor.author | Ballesteros, Lina F. | por |
dc.contributor.author | Domingues, Lucília | por |
dc.contributor.author | Vilanova, Mar | por |
dc.contributor.author | Teixeira, J. A. | por |
dc.date.accessioned | 2020-07-18T14:16:57Z | - |
dc.date.available | 2020-07-18T14:16:57Z | - |
dc.date.issued | 2020-07-15 | - |
dc.identifier.citation | Coelho, Eduardo; Ballesteros, Lina F.; Domingues, Lucília; Vilanova, Mar; Teixeira, José A., Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile. Molecules, 25(14), 3228, 2020 | por |
dc.identifier.issn | 1420-3049 | por |
dc.identifier.uri | https://hdl.handle.net/1822/66083 | - |
dc.description.abstract | Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus. | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 -Programa Operacional Regional do Norte. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.rights | openAccess | por |
dc.subject | cassava flour | por |
dc.subject | enzymatic hydrolysis | por |
dc.subject | alcoholic fermentation | por |
dc.subject | distilled spirits | por |
dc.title | Production of a distilled spirit using cassava flour as raw material: chemical characterization and sensory profile | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/journal/molecules | por |
dc.comments | CEB53820 | por |
oaire.citationIssue | 14 | por |
oaire.citationVolume | 25 | por |
dc.date.updated | 2020-07-17T17:52:04Z | - |
dc.identifier.doi | 10.3390/molecules25143228 | por |
dc.identifier.pmid | 32679771 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Molecules | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53820_1.pdf | 835,31 kB | Adobe PDF | Ver/Abrir |