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|Type:||Artigo de periódico|
|Title:||Production and Characterization of Sugary Cassava Syrup|
|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 degrees 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 degrees 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.|
|Editor:||Walter De Gruyter Gmbh|
|Citation:||International Journal Of Food Engineering. Walter De Gruyter Gmbh, v. 9, n. 1, n. 39, n. 43, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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