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Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

2009; Instituto de Tecnologia do Paraná (Tecpar); Volume: 52; Issue: spe Linguagem: Inglês

10.1590/s1516-89132009000700019

ISSN

1678-4324

Autores

Luíz Gustavo Lacerda, Rafael Ramires de Almeida, Ivo Mottin Demiate, M. A. S. Carvalho Filho, Eliane Carvalho de Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, Carlos Ricardo Soccol,

Tópico(s)

Enzyme Production and Characterization

Resumo

Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.

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