Cassava starch in the Brazilian food industry

Demiate, Ivo Mottin; Kotovicz, Valesca

doi:10.1590/s0101-20612011000200017

Cited by 47 publications

(26 citation statements)

References 23 publications

(15 reference statements)

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“…The starch paste properties were evaluated employing the Brokfield's software Rheocalc® (Zortéa et al 2011) and the consistency (apparent viscosity) expressed as percentage of the maximum torque of the viscometer. Although in the present paper the results of apparent viscosity are expressed as torque they are proportional and interchangeable with the RVA-4 data (Demiate and Kotovicz 2011;Zortéa et al 2011). …”

Section: Apparent Viscosity (Expressed As Torque) Of the Starch Pastesmentioning

confidence: 74%

“…For the sample produced by treatment with chlorine at 5.0 % this effect was more pronounced (at 67.2°C the torque % was of 29.7), for a high a Torque 100 % corresponds to 7,187.10 −4 N-m that is roughly 2,000 cP in the RVA viscoamylogram (Demiate and Kotovicz 2011;Zortéa et al 2011). b Difference from final torque to through (minimum torque after peak) (Pongsawatmanit and Srijunthongsiri 2008;Zaidul et al 2007) c Difference from peak to through (Pongsawatmanit and Srijunthongsiri 2008;Zaidul et al 2007) d starch dispersion at 6.67 %;…”

Section: Resultsmentioning

confidence: 93%

“…Starches from different sources are modified by chemical, physical, enzymatic and combined techniques for producing specific rheological behavior needed by the industry for developing new products as well as for improving traditional products and processes Demiate and Kotovicz 2011;Takizawa et al 2004). …”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of cassava starch oxidized by sodium hypochlorite

et al. 2012

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In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm −1 and due to axial deformation these bands changed with the crystal structure of the starch samples.

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Section: Apparent Viscosity (Expressed As Torque) Of the Starch Pastesmentioning

confidence: 74%

Section: Resultsmentioning

confidence: 93%

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Physicochemical properties of cassava starch oxidized by sodium hypochlorite

et al. 2012

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“…A lower pH (4.64 ± 0.04) was observed in CB when compared to cassava starch (4.99 ± 0.01) . The more acidic characteristic of the CB can be related to the poor conservation of this residue after the industrial starch extraction, as well as, to the inadequate maintenance of the residue until the drying process .…”

Section: Resultsmentioning

confidence: 92%

Cassava Bagasse as a Substrate to Produce Cyclodextrins

et al. 2018

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Cassava bagasse (CB) is an agro-industry residue usually discarded by starch industries. In this study, CB is used as a substrate to produce cyclodextrins (CDs), due to the high carbohydrate content (62%). The influence of CB concentration (2-4%) and temperature (60-70 C) on the production of α, β, and γ-CD was verified by means of the CGTase Toruzyme enzyme. Higher CD production (8.61 mM) is observed for 4% CB at 70 C. The CB performed similar or better in the CD production and conversion rates when compared to cassava dextrin (CM), the main substrate used for CD production. The addition of 10% ethanol to the reaction medium containing CB doubled the conversion rate to 48.5%. Therefore, CD production with CB can solve the problem of discarding this residue, allowing the production of CDs with lower costs, and can generate additional income for the cassava starch industry. Figure 4. Graph 2D surface response showing the influence of CB concentration and temperature to produce α, β, and γ cyclodextrins and on the conversion rate, respectively. www.advancedsciencenews.com www.starch-

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“…The stated moisture sorption capacity of the bitter yam starch qualifies it for existing food-related applications such as use in cakes, canned meats, confectionary cream, diet/light meat products, fillings, desserts and powder soups [32]. Same goes for use as pharmaceutical excipient [33]. However, use for biofilm or bioplastics formulation is an exception as the least moisture absorbing starch is needed to give bioplastics the best physical stability when stored under humid conditions [27], thus there would be need for modification of the starch to reduce moisture absorptivity.…”

Section: Moisture Sorption Capacitymentioning

confidence: 99%

Dioscorea dumetorum Pax as an Alternative Starch Source for Industrial Applications

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et al. 2017

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Cassava starch in the Brazilian food industry

Cited by 47 publications

References 23 publications

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Cassava Bagasse as a Substrate to Produce Cyclodextrins

Dioscorea dumetorum Pax as an Alternative Starch Source for Industrial Applications

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