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  • 1 Faculdade de Engenharía de Alimentos, Departamento de Tecnología de Alimentos, Universidade Estadual de Campinas. Campinas-SP. Caixa Postal 6121-13083. Brazil
  • | 2 Faculdade de Engenharía de Alimentos, Departamento de Tecnología de Alimentos, Universidade Estadual de Campinas. Campinas-SP. Caixa Postal 6121-13083. Brazil
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Single screw extrusion of cassava starch was evaluated as a pre-treatment for the enzymatic hydrolysis of the extrudate and fermentation to yield alcohol. The acid concentration, barrel temperature and moisture content showed that all the variables were significant. Increasing acid concentration or barrel temperature induced starch depolymerisation with a higher water solubility index and lower water absorption index. At 20 and 24% moisture contents the cold paste viscosity decreased. As a result of the addition of acid during extrusion cooking the degree of starch hydrolysis resulted in low hot paste viscosity. Acid concentration was significant in the production of reducing sugars. At concentrations above 0.024 N, as the temperature increased, the reducing sugar content also increased. Nevertheless, at concentrations below 0.024 N, the reducing sugar content showed the opposite result. The best yield of alcohol obtained from the extruded starch was 98.7% (0.56 g of ethanol/g starch), which, on average, was 5.7% and 6.8% higher than that obtained from starch extruded without acid and from starch gelatinized by the conventional method, respectively.

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