Caracterização Das Propriedades De Pasta E Térmicas De Amidos De Feijão Branco, Carioca, Fradinho E Preto

Figueroa, Amanda Miléo; Lacerda, Luíz Gustavo; Schnitzler, Egon; Demiate, Ivo Mottin

doi:10.18362/bjta.v4.i3.197

Cited by 6 publications

(3 citation statements)

References 11 publications

(23 reference statements)

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“…The SGA formulation had the highest values (601.16–621.44 cP), which indicates that the application of heat above 100°C by means of steam supersaturated in red beans grains is more viable for increasing viscosity, followed by SGC cooking treatment. Values close to those found by Demiate et al (2016) for the Vermelho Bolinha bean (610 cP) and are lower than the other bean varieties studied by Figueroa, Lacerda, Schnitzler, and Demiate (2015), such as: Branco (1,162 cP), Carioca (1714 cP), and Fradinho (1,570 cP). According to Hagenimana, Ding, and Fang (2006), higher apparent viscosity values were associated with a high proportion of nongelatinized starch, while lower values were linked to more considerable starch degradation and gelatinization.…”

Section: Resultssupporting

confidence: 79%

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Almeida

Santos

Silva

et al. 2022

J Food Process Engineering

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The aim of this study was to investigate the effects of hydrothermal pretreatments (HPs) on the thermodynamic and technological properties of red bean starch. The HP chosen included cooking and autoclaving processes and were applied to beans and red bean starches. To obtain powdered starch, the starch pastes were dried at temperatures of 50, 60, and 70 C in an electric oven with 1,200 W. The diffusion model with boundary condition of the third type was fitted to the experimental data and the thermodynamic properties were calculated. The starches obtained were analyzed for extraction yield, color, and technological properties (apparent viscosity, X-ray Diffraction (XRD), and DSC). Effective diffusivity values ranged from 7.621 Â 10 À9 to 9.815 Â 10 À5 m 2 min À1 , which reduced drying time by up to 480 min. Starches submitted to HP showed a decrease in activation energy and an increase in Gibbs free energy. It was observed that for an extraction yield >30%, the highest values were found for the treatments submitted to 70 C, especially for the starch submitted to cooking (SC). Red bean starch presented type A crystalline structure, where its crystallinity index ranged from (27.32%-33.41%) and thermal properties were affected by the application of HPs. Using autoclave HP in starch, it is possible to reduce process costs by reducing drying time, as well as changing the crystal structure and thermal properties. Practical ApplicationsThe results obtained contribute to optimize the hydrothermal modification using autoclave and cooking in the grains and starch of several cereals. The HP technique influenced the drying time, consequently reducing the cost of the process. The rheological, thermal, and structural properties were affected, thus being considered a viable treatment for starch modification for large-scale application, due to the technique being easy to handle, low investment, and not using reagents harmful to the environment.

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Section: Resultssupporting

confidence: 79%

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Almeida

Santos

Silva

et al. 2022

J Food Process Engineering

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“…As propriedades funcionais também são de grande importância constitucional dos amidos. Figueroa et al (2015) afirmam que as características funcionais advindas de lipídios, proteínas e amido dependem muito da origem de sua extração, principalmente na modificação dos grânulos. Além disso, a modificação do amido poderia ser através da seleção de componentes, já que esse produto pode ser facilmente modificado por meios químicos, físicos e enzimáticos, obtendo-se um amido com propriedades funcionais e físico-químicas de boa qualidade e dentro dos padrões de exigência.…”

Section: Propriedades Da Pasta De Amido De Mangaunclassified

Amido de sementes de manga: Obtenção, propriedades e aplicações

Oliveira

Rocha

Araújo

2023

Braz. J. Food Technol.

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Resumo Este estudo tem como objetivo realizar a revisão de literatura sobre a importante utilização de resíduos de manga na indústria alimentícia como nova fonte de amido, a extração de amido de manga da parte das sementes dos resíduos, ressaltando as propriedades, a reologia e suas diferentes aplicações na indústria. Realizou-se uma pesquisa bibliográfica nas bases de dados SciELO, GOOGLE ACADÊMICO, PubMed, LILACS, PERIÓDICOS CAPES, com as palavras-chave: preparação do amido a partir de sementes de manga (preparation of starch from mango seeds), propriedades dos amidos (properties of starches), aplicação de resíduos de manga em alimentos (application of mango waste in food) e reologia (rheology). Os artigos usados neste trabalho foram publicações do tipo artigos científicos, todos na íntegra, disponíveis e com livre acesso eletrônico; utilizaram-se também artigos nacionais e internacionais, delimitando um período de tempo de 2014 a 2019. Conclui-se que diversos estudos têm demostrado que o amido utilizado como fonte renovável pode influenciar de forma expressiva em vários processos tecnológicos da indústria alimentícia, tanto e, principalmente no metabolismo vital da alimentação humana, como na textura dos produtos. Assim, os diversos pontos comentados nesta revisão demostram que o amido é considerado mais que um componente energético e pode ser bastante estudado nas suas caracterizações químicas e também no seu aproveitamento tecnológico e nutricional.

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“…Figueroa et al [16] carried out a study about the thermal property characterization of cowpea, carioca, and white and black beans using DSC. The analysis provides quantitative measurements of the heat flux associated with gelatinization, which is represented by means of endothermic peaks in a characteristic range for each botanical source [17].…”

Section: Introductionmentioning

confidence: 99%

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

Miranda¹,

Carvalho²,

Castro³

et al. 2019

Legume Crops - Characterization and Breeding for Improved Food Security

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Starch applications in food systems are mainly influenced by solubility, gelatinization, paste viscosity, digestibility, and retrogradation. These characteristics result from properties such as the size and shape of granules, amylose and amylopectin contents, distribution of polymer chains, degree of crystallinity, and extraction of waste. In beans, the percentage of starch contents on dry basis is between 45 and 60%, being 24-65% amylose. This chapter evaluated the structure of common beans starch granules (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms, by optical microscopy (OM) and scanning electron microscopy (SEM). Thus it was possible to observe the gelatinization of the starch granules especially in cowpea and carioca beans, as well as the "hard-to-cook" phenomenon in the black beans.

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Caracterização Das Propriedades De Pasta E Térmicas De Amidos De Feijão Branco, Carioca, Fradinho E Preto

Cited by 6 publications

References 11 publications

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch

Amido de sementes de manga: Obtenção, propriedades e aplicações

Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

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