Evaluación de las propiedades fisicoquímicas de almidones de diferentes cereales

Jarrillo, Gabriela Cantellano; Marín, María; Gutiérrez, Alma Delia Román; Ortiz, Fabiola Araceli Guzmán

doi:10.29057/icbi.v3i6.573

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Mello et al [6] explained that said reduction was due to the washing of starch during and after acetylation that caused a loss of minerals. On the other hand, Cantellano et al [7] reported 2.71% protein in rice starch resulting higher than those found in this work where a value of 0.60% in NS and 0.45% in MS was obtained. The protein content in the starch could be affected during the isolation method.…”

Section: Introductioncontrasting

confidence: 86%

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

et al. 2020

View full text Add to dashboard Cite

This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distribution, water absorption index (WAI) and water solubility index (WSI), degree of substitution (DS), differential scanning calorimetry (DSC), rheology, Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM). The analysis of the response variables in the nine formulations of the snack: expansion index (EI), apparent density (AD), hardness (H), luminosity (L*) and tendency to green-red (a*), was performed through a composite central design (CCD), the selected formulations were characterized by SEM. Results showed an increase in WAI, 4.69 ± 0.04, and WSI, 12.61 ± 0.10, for MS, higher than NS values due to chemical modification. According to the color analysis the NF obtained a value of 60.73 ± 0.008 in L* and −6.51 ± 0.004 in a* with green tendency. The DS value obtained was 0.09 ± 0.005, being within the FDA’s permissible range for food use. By FTIR analysis, the acetyl group was corroborated. Finally, employing microwave cooking, snacks made from NS with concentrations of NF (5%) and XG (0%) obtained the highest EI value, 4.47, as well the low Dap and D value (0.37 g/cm3, 2.25 N, respectively), corroborated by SEM analysis.

show abstract

Section: Introductioncontrasting

confidence: 86%

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

et al. 2020

View full text Add to dashboard Cite

show abstract

“…TRADING COMPANY; los emulsionantes fueron ésteres de monoglicéridos y del ácido diacetil tartárico (DATEM) y estearoil 2-lactilato de sodio (SSL) (CIMPA s.a.s. ); finalmente se adicionó almidón de maíz (PROMIDEX) debido a que presenta las características más similares al almidón de trigo (Castellano-Jaramillo et. al, 2016).…”

Section: Selección De Los Aditivosunclassified

Efecto de Diferentes Aditivos sobre el Comportamiento Reológico de Masas de Harina de Plátano Dominico Hartón (Musa paradisiaca L.)

2019

View full text Add to dashboard Cite

show abstract

Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region

Quezada-Correa

Contreras-Dioses

Martínez-Mora

et al. 2021

AAS

View full text Add to dashboard Cite

Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Association of Official Agricultural Chemists (AOAC) protocols. Total fibre was measured by the Total Dietary Fiber Assay Kit. The morphology of starch granules was observed by scanning electronic microscopy (SEM). Gelatinization temperature and viscosity were measured by Differential Scanning Calorimetry (DSC) and with a rapid viscosity analyser (RVA), respectively. Swelling capacity, solubility index, and absorption index were measured at 15, 60, 70, 80, and 90 °C. The yield for Indian shot (72.5 %) was higher of that for taro (60.2 %). No significant differences (p > 0.05) were found for moisture, ashes, total fibres, and protein; significant differences were found for fat content, total carbohydrates, amylose, and amylopectin. Granules of Indian shot starch featured ovoid shapes (diameter, 30 µm), while granules of American taro starch presented round shapes (diameter, 15 µm. Gelatinization temperature for American taro (78.33 °C) was higher of that for Indian shot (65.28 °C). Maximum viscosity in Indian shot (3,535.5 cP) was higher of that in American taro (2,446.5 cP). Concerning functional properties, Indian shot starch yielded higher values. Moreover, at high temperature values, American taro starch presented better gelling results than those in Indian shot.

show abstract

Evaluación de las propiedades fisicoquímicas de almidones de diferentes cereales

Cited by 3 publications

References 0 publications

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)

Efecto de Diferentes Aditivos sobre el Comportamiento Reológico de Masas de Harina de Plátano Dominico Hartón (Musa paradisiaca L.)

Thermal and functional properties of starch extracted from tubers cultivated in the Ecuadorian Andean region

Contact Info

Product

Resources

About