Stoking residue from extraction of cassava starch without the use of storage technologies/Estocagem do residuo da extracao de amido da mandioca sem utilizacao de tecnologias de armazenamento

• Published in: Ciência rural 2015-03, Vol.45 (3), p.405
• Main Authors: Javorski, Cleovani Rossi, Zambom, Maximiliane Alavarse, Pozza, Magali Soares dos Santos, Fernandes, Tatiane, Castagnara, Deise Dalazen, Paladini, Simoni, Tinini, Rodrigo Cesar dos Reis, Neres, Marcela Abbado
• Format: Article
• Language: English
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20131602

The purpose of this paper was to study the storage of the residue from the extraction of cassava starch without the use of storage technologies, through chemical evaluation, pH values, temperature, development of microorganisms and mycotoxins. A randomized block design was used with eight treatments (different storage periods: 0, 3, 6, 9, 12, 15, 18 and 21 days) and five replications. There was a significant difference for DM content, as a function of days in storage. The chemical composition of the residue from the extraction of cassava starch did not changed throughout the storage period. A negative linear effect was obtained for the pH values, which decreased with days in storage. There was significance of the storage period only for the fungus and yeast population, which increased up to 17 days of storage, with subsequent reduction. Mycotoxins were detected in the residue from the extraction of cassava starch. Despite it did not showed changes in the chemical composition the storage of residue from the extraction of cassava starch for 21 days proved to be an inefficient preservation process, due to the development of molds and mycotoxins. Key words: conservation, Manihot esculenta, wet material, mycotoxins, microorganisms Objetivou-se estudar o armazenamento do residuo da extracao de amido da mandioca, sem a utilizacao de tecnologias, por meio da avaliacao quimica, valores de pH, temperatura, desenvolvimento de microrganismos e micotoxinas. O delineamento utilizado foi em blocos casualizados com oito tratamentos (diferentes dias de estocagem: 0, 3, 6, 9, 12, 15, 18 e 21) e cinco repeticoes. Houve diferenca significativa para o teor de MS em funcao dos dias de estocagem. Obteve-se efeito linear negativo para os valores de pH, os quais decresceram com os dias de armazenamento. Houve significancia do periodo de estocagem apenas sobre a populacao de fungos e leveduras, que se elevou ate os 17 dias de estocagem, com posterior reducao, micotoxinas foram detectadas no residuo da extracao do amido da mandioca. Apesar de nao apresentar alteracoes na composicao quimica, a estocagem do residuo da extracao do amido da mandioca por 21 dias demonstrou ser um processo de conservacao ineficiente, devido ao desenvolvimento de fungos e presenca de micotoxinas. Palavras-chave: conservacao, Manihot esculenta, material umido, micotoxinas, microorganismos.