Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão

Elias, M. C.; Oliveira, Maurício de; Helbig, Elizabete

doi:10.1590/s0101-20612007000400019

Cited by 18 publications

(12 citation statements)

References 3 publications

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“…Some reports have shown that this behavior is due to the breakdown of complex carbohydrates within the starch granules, allowing the leaching of amylose and subsequent SB or by the action of proteolytic enzymes, which release starches from the protein matrix (Oloyede, James, Ocheme, Chinma, & Akpa, ; Pranoto et al, ). Meanwhile, a decrease in the FV value was induced by starch molecule depolymerization because they are in contact with the metabolites of LAB, such as organic acids (Costa, Garcia, Ribeiro, Junior, & Caliari, ; Dias, Elias, Oliveira, & Helbig, ; Hirashima, Takahashi, & Nishinari, ).…”

Section: Resultsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

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Section: Resultsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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“…Oxidation was conducted as described by Dias, Elias, Oliveira, and Helbig (2007), using hydrogen peroxide (H 2 O 2 ). The reaction occurred in a 4-mL capacity glass reactor with temperature and pH control.…”

Section: Oxidationmentioning

confidence: 99%

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

et al. 2011

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a b s t r a c tThe objective of this work was promote oxidation of b-glucan from oat bran with hydrogen peroxide at different concentration levels (0.3%, 0.6% and 0.9% H 2 O 2 ) and reaction times (30 and 60 min), and evaluate the physicochemical and functional properties of isedoxidised b-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the oxidised b-glucan. The cholic acid binding capacity increased in the oxidised b-glucan; however, the fat binding capacity was not affected. After chemical digestion, the available glucose of the oxidised b-glucan was increased. Oxidation with hydrogen peroxide decreased the viscosity, hardness, adhesiveness and gumminess of the b-glucan gels. More studies are necessary to determine the effect of the oxidative treatment of b-glucan on its technological properties in food products, and biological properties should be examined with in-vivo studies.

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“…A low concentration of hydrogen peroxide and a reaction time less than 21 h resulted in specific volumes that were very similar to that of the biscuits produced with native flour (Table 4). Dias et al (2007) reported a 58% increase in specific volume for biscuits made from cassava starch oxidised with hydrogen peroxide.…”

Section: Expansion Property and Amylose Content Of Modified Rice Flourmentioning

confidence: 99%

“…Rice flours mainly differ in amylose content, and amylose determines the grain's gelatinisation temperature, general pasting behaviour and viscoelastic properties (Saif, Lan, & Sweat, 2003;Singh, Okadome, Toyoshima, Isobe, & Ohtsubo, 2000). Dias, Elias, Oliveira, and Helbig (2007) studied the oxidation of corn and cassava starches with hydrogen peroxide and reported that cassava starch had a high expansion property in biscuits, while oxidation did not promote an increase in the expansion property of corn starch. Many oxidising reagents can be used to oxidise starch, including periodate (Kanth et al, 2006;Tang, Du, & Fan, 2003;Zhang et al, 2007), hypochlorite (Kuakpetoon & Wang, 2001;Kuakpetoon & Wang, 2008;Wang & Wang, 2003) and hydrogen peroxide (Dias et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Dias, Elias, Oliveira, and Helbig (2007) studied the oxidation of corn and cassava starches with hydrogen peroxide and reported that cassava starch had a high expansion property in biscuits, while oxidation did not promote an increase in the expansion property of corn starch. Many oxidising reagents can be used to oxidise starch, including periodate (Kanth et al, 2006;Tang, Du, & Fan, 2003;Zhang et al, 2007), hypochlorite (Kuakpetoon & Wang, 2001;Kuakpetoon & Wang, 2008;Wang & Wang, 2003) and hydrogen peroxide (Dias et al, 2007). Oxidised starch is produced by reacting starch with a specific amount of oxidising reagent under controlled temperature and pH conditions (Wang & Wang, 2003).…”

Section: Introductionmentioning

confidence: 99%

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The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose

Tavares

Zanatta

Zavareze

et al. 2010

LWT - Food Science and Technology

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a b s t r a c tThis study evaluates the effects of acid and oxidative modifications on the development of the expansive properties of rice flours with varying levels of amylose. Rice grains of the cultivars Embrapa-7 Taim (high amylose), BRS Firmeza (medium amylose) and Motti (low amylose) were used. The rice flours were modified with lactic acid and oxidised with hydrogen peroxide at concentrations of 4 g H 2 O 2 /100 g flour and 8 g H 2 O 2 /100 g flour in 5 h, 21 h and 27 h reactions. The rice flours were evaluated for chemical composition, pasting properties, carbonyl and carboxyl contents and expansion properties. The effects of modification with lactic acid and oxidation with hydrogen peroxide were more intense in the flour with the lowest amylose content. The modification of rice flour with lactic acid promoted a reduction in amylose content and in pasting viscosity; the exception to this finding was the peak viscosity of Motti rice flour. The acid and oxidative modifications not changed the specific volume of biscuits made with Taim (1.33 mL/g) and Firmeza (1.88 mL/g) rice flours, however for the Motti rice flour promoted the development of baking expansion. The specific volume increased of 6.53 mL/g in biscuits with native Motti rice flour to 15.80 mL/g in biscuits made with Motti rice flour oxidised with 8 g/100 g of hydrogen peroxide for 27 h.

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Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão

Cited by 18 publications

References 3 publications

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose

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