Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Mesa, Erika; Manjarrés-Pinzón, Katherine; Rodríguez‐Sandoval, Eduardo

doi:10.1590/fst.30118

Cited by 15 publications

(11 citation statements)

References 35 publications

(64 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As the solution pH increased, the number of H + ions decreased, which was conducive to the contact sites between the Cd(II) ions and the functional groups (–COOH, –OH, and –NH 2 ) of the AAM-MSMPM surface, thus enhancing the adsorption capacity. However, when the pH was 5.0–7.0, the Cd(II) ions and the negative hydroxide ions formed hydroxide micro-precipitation formulations, reducing the adsorption capacity [ 37 ]. The maximum capacity of Cd(II) ions on AAM-MSMPM was 186.62 mg·g –1 at pH 5.0.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

et al. 2023

View full text Add to dashboard Cite

The magnetic polymer microsphere is a promising adsorbent due to its high adsorption efficiency and good regeneration ability from wastewater. Cassava starch magnetic porous microspheres (AAM-MSMPMs) were synthesized by graft copolymerization in inverse emulsion. Mechanically activated cassava starch (MS) was used to graft skeletons, vinyl monomers [acrylic acid (AA) and acrylamide (AM)] as copolymerized unsaturated monomers, methyl methacrylate (MMA) as the dispersing agent, and polyethylene glycol/methanol (PEG2000/MeOH) as the porogen. It was found that the AAM-MSMPM adsorbent is superparamagnetic, the saturation magnetization is 14.9 emu·g–1, and it can be rapidly and directionally separated from Cd(II) ions in aqueous solution. The FTIR indicated that the carboxyl and hydroxyl groups were grafted into MS. The AAM-MSMPM had good speroidization and a uniform size. After the porogen was added, the particle size of the AAM-MSMPM decreased from 19.00 to 7.00 nm, and the specific surface area increased from 7.00 to 35.00 m2·g–1. The pore volume increased from 0.03 to 0.13 cm3·g–1. The AAM-MSMPM exhibited a large specific surface area and provided more adsorption active sites for Cd(II) ions. The maximum adsorption capacity of the AAM-MSMPM for Cd(II) ions was 210.68 mg·g–1, i.e., 81.02% higher than that without porogen. Additionally, the Cd(II) ion adsorption process on the AAM-MSMPM can be described by Langmuir isothermal and pseudo-second-order kinetic models. A chemical reaction dominated the Cd(II) ion adsorption process on the AAM-MSMPM, and chemisorption was the rate-controlling step during the Cd(II) ion adsorption process. The AAM-MSMPM still had excellent stability after five consecutive reuses.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Glucose starts with 5.3 g/kg, decreasing to 2.5 g/kg, while fructose initially registers absence, to later appear at 0.3 g/kg, starting on day 8. In general, carbohydrates show a decrease in first days of fermentation and later an increase, possibly due to the hydrolysis of the starch (Mesa et al, 2019). Additionally, organic acids such as citric, lactic, propionic, succinic, and acetic show variations in their concentrations during the 12 days of fermentation.…”

Section: Presence and Role Of Microorganismsmentioning

confidence: 99%

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Mayorga¹,

Palma

Sandoval-Cañas

et al. 2021

Food Sci. Technol

View full text Add to dashboard Cite

Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava's own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.

show abstract

“…Starch is a kind of macromolecule polymer, which is considered as an important commercial raw material in many processed foods, and it was widely used in foods because of its gel and gelatinization properties (Garcia-Santos et al, 2019;Mesa et al, 2019). In addition, starch can also be used as food packaging raw materials (Costa et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

CAO

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

Chickpea starch was modified by heat-moisture treatment (HMT). The effect of heat-moisture treatment on the amylose content of chickpea starch was studied, and the physicochemical properties, gelatinization properties, texture properties and digestion properties of modified chickpea starch were compared and analyzed by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FT-IR). After HMT, the amylose content of chickpea starch increased. Compared with the natural starch, the morphology of starch granule was changed and destroyed under the condition of higher water content (30%). It was found that the crystalline morphology had no obvious change, and the structure was still C-type. In FT-IR spectra, the position of characteristic absorption peak had no obvious change, and the internal structure and main components of chickpea starch had no obvious change. The solubility, swelling power, transparency, freeze-thaw stability and gelation ability of chickpea starch treated with HMT decreased, while the thermal stability increased and the anti-digestibility enhanced.

show abstract

Gluten-free cheese bread from frozen dough: effect of modified cassava starch

Cited by 15 publications

References 35 publications

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

Characterization of Modified Mechanically Activated Cassava Starch Magnetic Porous Microspheres and Its Adsorption for Cd(II) Ions

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Effect of heat-moisture treatment on physicochemical properties of chickpea starch

Contact Info

Product

Resources

About