Effect of lactic acid and UV irradiation on the cassava and corn starches

Franco, Célia Maria Landi; Ogawa, Cristina; Rabachini, Taís; Rocha, Thaís de Souza; Cereda, Marney Pascoli; Jane, Jay‐lin

doi:10.1590/s1516-89132010000200025

Cited by 30 publications

(33 citation statements)

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“…The value of the enthalpy of CSS was 19.16 J/g, considerably higher than cassava (14.13 J/g) (FRANCO et al, 2010) and potato (10-18 J/g) (KAUR et al, 2007a;NADIHA et al, 2010), but similar to corn (19.92 J/g) (BENINCA et al, 2008), demonstrating that CSS requires more energy to break the crystalline region of the starch granules than cassava and potato starch, but similar to corn starch, a cereal starch with A type crystal conformation. The high gelatinization enthalpy value of CSS would be attributed to its great granule size, high amylose content and considerable phosphate content.…”

Section: Source: Elaboration Of the Authorsmentioning

confidence: 75%

“…The most important functional properties of starch for food applications are granular size and shape, gel transparency and opacity, gelatinization and retrogradation, solubility, swelling, water absorption, syneresis and paste viscosity (HERNÁNDEZ-MEDINA et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the crystallinity of the starch granules is measured by x-ray diffraction given by the presence of the aligned and compacted double helices formed by the branched amylopectin (HOOVER, 2001). Hernández-Medina et al (2008) reported that during the gelatinization process, which requires a combination of excess of water, heat and shearing, the molecular order among the starch granules is destroyed gradually and irreversibly.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of starch extracted from the roots of Cissus simsiana Roem. & Schult

et al. 2014

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The aim of this study was to investigate the characterization of starch from Cissus simsiana Roem. & Schult. roots. The starch was extracted by steeping, wet grinding and sedimentation processes and its yield was calculated. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diffraction, mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield, based on starch presence in the root that can be isolated, were between 13.68% with 3.12 10 -3 mg/g of carotenoids. C. simsiana granules were predominantly ellipsoids with 50-60 mm length and 20-30 mm wide. They exhibited B-type X-ray diffraction pattern with 41.2% of crystallinity, apparent amylose content of 26.2% and presented similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 64.2 and 68.56°C, respectively, and gelatinization enthalpy was 19.2 J/g. The apparent viscosity profile was comparable to cassava starch, but with higher peak viscosity (6500 cP), lower set back viscosity (600 cP) and less clear gel showing syneresis.

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Section: Source: Elaboration Of the Authorsmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of starch extracted from the roots of Cissus simsiana Roem. & Schult

et al. 2014

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“…Mesmo a literatura específica tendo estabelecido que o amido de mandioca nativo não apresente propriedade de expansão (FRANCO et al, 2010), nas condições em que o experimento foi realizado, foi observada a interação entre o tempo de forneamento, o material usado e a temperatura, resultando em uma variação de volume específico de 1,94 a 4,66 cm 3 g -1 (Tabela 3 e Figura 3).…”

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Método para determinação de volume específico como padrão de qualidade do polvilho azedo e sucedâneos

Brito

Cereda

2015

Braz. J. Food Technol.

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 apresentou a mesma resposta que o polvilho azedo às variáveis de temperatura de forno e tempo de assamento, porém com valores maiores. A presença residual de grânulos intactos mostrou que a gelatinização do amido não foi completa nas condições de forneamento. O método proposto apresentou facilidade na manipulação e o tempo necessário foi apenas aquele necessário para a elaboração da pasta com água e o forneamento. Palavras-chave: Padronização; Qualidade de polvilho azedo; Amido modificado; Expansão. SummaryThe objective was to establish a method for the determination of the expansion of cassava starch and substitutes as a quality standard. Three types of cassava starch were evaluated: Fermented Cassava Starch, Expandex  and Native Starch. The samples were put directly into silicone or metal polytetrafluoroethylene moulds and baked under controlled conditions of temperature (200 or 250 °C) and time (20 or 25 minutes). The proposed method was evaluated by the repeatability of the specific volume (volume ratio:mass) and the results compared with those obtained by the traditional method, in which the ingredients were handled in boiling water, moulded into balls by hand, and subsequently baked in greased aluminium baking pans under the same conditions. The selection of the best method took into account the highest values for specific volume (cm 3 g -1) and the least variations between repetitions. For the silicon mould, the best results were obtained under the conditions of 200 °C and 25 min (8.89 cm 3 g -1 with 1.46% variability), which provided pastas sufficiently resistant to handling to allow for the taking of measurements. For the polytetrafluoroethylene moulds, the best conditions were 200 °C for 20 minutes (8.16 cm 3 g -1 with 7.59% variability). The sample Expandex  showed the same response as cassava starch to the variables of oven temperature and baking time, but showed higher values. The presence of residual intact granules showed that gelatinization of the starch was not completed under the baking conditions used. The proposed method showed ease of handling and the time required was just that necessary to knead the dough with water and bake it.

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“…A viscosidade máxima do amido de cevada foi 164,67±1,30 RVU, resultado concordante com o da bibliografia para amido de cevada na mesma concentração e programa de ARV (SOARES, 2003). Esse valor é também comparável ao pico de viscosidade do amido de milho na mesma concentração (FRANCO et al, 2010). Segundo SINGH et al (2003), a altura do pico a uma dada concentração reflete a habilidade dos grânulos de inchar livremente antes da quebra física.…”

Section: Resultsunclassified