PRODUCTION OF BRANDY FROM CASSAVA STARCH INDUSTRY WASTE

There are few studies with the use of agro-industrial waste in human food, as raw material for the production of products with higher added value. The aim of this work was to produce brandy from cassava peel, through the processes of enzymatic hydrolysis using commercial enzymes (alpha-amylase, amyloglucosidase and xylanase), with the aid of the alcoholic fermentation of the yeast Saccharomyces cerevisiae and distillation. The physical-chemical and sensory characteristies of the brandy produced were determined. The use of cassava waste was adequate in all processes involved, reaching an alcohol content of 43 degrees GL, 4.3 pH and titratable acidity of 0.0029g/100ml. These results are within the standards required by the Brazilian legislation for brandy. The scores obtained for appearance and aroma evaluation were 6.2 and 8.18, respectively. The results show that the processes involved in producing brandy from cassava waste were satisfactory for the formulation of a product with higher quality and added value.