Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados

Abstract

ResumoO amido de mandioca é utilizado como ingrediente principal na fabricação de biscoitos e pão de queijo. O polvilho azedo é um produto artesanal, sem padrão de qualidade estabelecido, com problemas de higiene em seu processamento e de oferta. O trabalho teve como objetivo caracterizar amidos de mandioca nativos e modificados e testá-los na elaboração de pão de queijo e biscoito de polvilho. As principais características que diferem o polvilho azedo do amido de mandioca nativo, também denominado polvilho doce são: acidez, grau de expansão, viscosidade, claridade de pasta, sinérese e poder redutor. Foram aplicados nos produtos panificados quatro tipos de amidos, sendo polvilho doce, azedo, amido modificado com peróxido de hidrogênio e amido modificado comercial Expandex ® 160003. Obtidos os produtos panificados, foi determinada a composição físico-química e observado que os tipos de amidos influenciaram nas características internas, externas e no sabor. Os produtos panificados foram submetidos à análise sensorial de aceitabilidade, utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. As amostras de pão de queijo contendo amido modificado oxidado com peróxido de hidrogênio foram as que apresentaram o melhor resultado entre as formulações. Para as amostras de biscoito de polvilho, as elaboradas com polvilho azedo e com Expandex ® 160003 foram superiores e não diferiram estatisticamente. Palavras-chave: polvilho; pão de queijo; biscoito de polvilho. AbstractCassava starch is used as the main ingredient in the production of biscuits and Brazilian cheese bread. The processing and sale of sour cassava starch -an artisanal product with no established standard of quality -is marked by hygiene problems and its commercial availability is uncertain. The purpose of this study was to characterize native and modified cassava starches and test them in cheese bread and cassava starch biscuit recipes. The main characteristics that differentiate sour starch from native cassava starch are its acidity, degree of expansion, viscosity, clarity of the starch paste, freeze-thaw stability and reducing power. Four different starches were used in the production of baked products: native cassava starch, sour cassava starch, starch modified with hydrogen peroxide and a commercial modified starch named Expandex ® 160003. The baked products were evaluated to determine their physicochemical properties and to assess how the different starches affected the products' internal and external characteristics and flavor. The baked samples were subjected to a sensory analysis of acceptability on a nine-point hedonic scale by untrained tasters. The cheese bread samples containing modified starch oxidized with hydrogen peroxide showed the best results. In the case of the cassava starch biscuits, those made with sour cassava starch and Expandex ® 160003 showed the best results, which did not differ statistically. Keywords: cassava starch; Brazilian cheese bread; cassava starch biscuits. . O amido de mandioca apresenta caracterís...

Modified starches or stabilizers in preparation of cheese bread

“…These modifi cations of the starches arose as a result of the limitations of pastes and gels obtained from native starches for application in the food industry (SILVA et al, 2006 Have developed so some work in order to verify the effect of these modifi ed starches for breadmaking food. APLEVICZ & DEMIATE (2007) study for characterization of native and modifi ed manioc starch observed that the modifi ed starch with hydrogen peroxide showed a high degree of expansion and higher percentage of transmittance, thus forming folders clearer starch, these desirable characteristics for preparation of cheese bread and biscuit recipes. SILVA et al (2006) studied the physicochemical characteristics of modifi ed starches used in food modifi ed starches had reported that technological properties of interest for some applications in the food industry such as the strength of your folders to cycles of freezing and thawing , with its interesting job frozen cheese loaves , since the release of water affects the quality of the fi nal product and high expansion when used in the production of biscuits observed that the modifi ed starch with hydrogen peroxide showed a high degree of expansion and higher percentage of transmittance, thus forming folders clearer starch, these desirable characteristics for preparation of cheese bread and biscuit.…”

Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

“…The specific volume and height of GF cheese bread are indicators of the baking expansion capacity for the starch and the additives used in this baking product. The specific volume of the samples was higher than those reported elsewhere (Lemos et al ., ; Rodriguez‐Sandoval et al ., ; Anjos et al ., ; López‐Tenorio et al ., ), but it was lower compared to GF cheese bread that uses Expandex ® starch (Aplevicz & Demiate, ). The height values were similar to those reported by other authors (Rodriguez‐Sandoval et al ., ; Anjos et al ., ; López‐Tenorio et al ., ).…”

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

“…This multipurpose polymer is also used in a large number of processes, especially in the cosmetics, pulp and paper, chemical, textile and pharmaceutical industries. A more recent application has been in the development of biomaterials (APLEVICZ & DEMIATE, 2007;ARAUJO-FARRO et al, 2010). Research institutions and industries, therefore, are becoming more interested in identifying native starches with specific characteristics, as well as improving the extraction process towards greater purity and yield (LEONEL, 2007).…”