Cargando…

Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile

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 yie...

Descripción completa

Detalles Bibliográficos
Autores principales:	Coelho, Eduardo, Ballesteros, Lina F., Domingues, Lucília, Vilanova, Mar, Teixeira, José A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7397126/ https://www.ncbi.nlm.nih.gov/pubmed/32679771 http://dx.doi.org/10.3390/molecules25143228

Ejemplares similares

Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
por: Ann, Yap Chin, et al.
Publicado: (2021)

Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves
por: Lima, Elaine C S, et al.
Publicado: (2013)

Study on quality characteristics of cassava flour and cassava flour short biscuits
por: Lu, Haiqin, et al.
Publicado: (2019)

Distilling the distillers: examining the political activities of the Distilled Spirits Council of the United States
por: Lesch, Matthew, et al.
Publicado: (2023)

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
por: Dankwa, Rita, et al.
Publicado: (2021)

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
por: Eleazu, Chinedum, et al.
Publicado: (2014)

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea
por: Dada, Toluwase A., et al.
Publicado: (2017)

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
por: Eduardo, Maria, et al.
Publicado: (2013)

Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation
por: Qin, Yan, et al.
Publicado: (2021)

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit
por: Xiong, Ayuan, et al.
Publicado: (2020)

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
por: Oladunmoye, Olufunmilola O, et al.
Publicado: (2014)

Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder
por: Akonor, Paa T., et al.
Publicado: (2016)

Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages
por: Coelho, Eduardo, et al.
Publicado: (2020)

Of the Koumiss of the Calmucks, and of the Ardent Spirit Which They Distil from Milk
por: Clarke, Edward Daniel
Publicado: (1811)

Correction to “Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit”
por: Xiong, Ayuan, et al.
Publicado: (2022)

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol
por: Winstel, Delphine, et al.
Publicado: (2018)

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
por: Maziya‐Dixon, Busie, et al.
Publicado: (2017)

Approach Study for Mass Balance of Pesticide Residues in Distillers’ Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column
por: Shin, Jung-Ah, et al.
Publicado: (2019)

Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
por: Zhao, Lili, et al.
Publicado: (2021)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
por: Li, Mingjuan, et al.
Publicado: (2023)

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
por: Awoyale, Wasiu, et al.
Publicado: (2015)

Chronic consumption of distilled sugarcane spirit induces anxiolytic-like effects in mice
por: Sena, Maria Clécia P, et al.
Publicado: (2011)

Remarks on Some of the Physical Effects on the Human System of the Habitual Use of Distilled Spirits
por: Ritchie, Charles
Publicado: (1831)

Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit
por: Fejzullahu, Fatjona, et al.
Publicado: (2021)

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology
por: Udoro, Elohor Oghenechavwuko, et al.
Publicado: (2020)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Physicochemical and Sensorial Characterization of Honey Spirits
por: Anjos, Ofélia, et al.
Publicado: (2017)

Drying kinetic of industrial cassava flour: Experimental data in view
por: Odetunmibi, Oluwole A., et al.
Publicado: (2017)

A new alkalophilic isolate of Bacillus as a producer of cyclodextrin glycosyltransferase using cassava flour
por: de Araújo Coelho, Sheila Lorena, et al.
Publicado: (2016)

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS
por: Cha, Jiyoon, et al.
Publicado: (2020)

Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours
por: Ademiluyi, F. T., et al.
Publicado: (2013)

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients
por: Zhang, Yayuan, et al.
Publicado: (2020)

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand
por: Sangpueak, Rungthip, et al.
Publicado: (2022)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020)

Improved automatic steam distillation combined with oscillation-type densimetry for determining alcoholic strength in spirits and liqueurs
por: Lachenmeier, Dirk W., et al.
Publicado: (2015)

Genome Sequence of Saccharomyces cerevisiae Strain Kagoshima No. 2, Used for Brewing the Japanese Distilled Spirit Shōchū
por: Mori, Kazuki, et al.
Publicado: (2017)

Characterization of Flavor Compounds in Distilled Spirits: Developing a Versatile Analytical Method Suitable for Micro-Distilleries
por: Barnes, Quentin, et al.
Publicado: (2022)

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour
por: Omidiran, Adebukola T., et al.
Publicado: (2015)

Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour
por: Olayiwola, Ibiyemi, et al.
Publicado: (2013)

Effects of storage temperature and packaging material on physico-chemical, microbial and sensory properties and shelf life of extruded composite baby food flour
por: Forsido, Sirawdink Fikreyesus, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_m58r55aa4fpqr16n9ivqundoir