Fast and efficient analytical methods to determine the concentrations of lactic, acetic, propionic and butyric acids in sour cassava starch wastewater using reversed-phase high performance liquid chromatography (HPLC) and capillary electrophoresis (CE), were developed and validated. Good linearity (R(2) > 0.999) and significance with F > 25,000 for all acids was showed. The matrix effect was not detected. The coefficient of variation values indicated good repeatability. The limits of detection (LOD) ranged from 1.0 to 3.7 and 2.0 to 3.0, and the limits of quantification (LOQ) from 3.1 to 12.2, and 8.0 to 12.5mg/L for HPLC and CE, respectively. The quantification of the samples did not reveal significant differences between the methods for all compounds analyzed. However, the benefits of CE in relation to HPLC, such as lower costs and less waste generation, along with shorter analysis times, need to be taken into consideration.

Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products

Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 10 1 ) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

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