Extração e caracterização de amido de jacatupé (Pachyrhizus ahipa)

Leonel, Magali; Sarmento, Silene Bruder Silveira; Cereda, Marney Pascoli; Câmara, Francisco Luiz Araújo

doi:10.1590/s0101-20612003000300011

Cited by 24 publications

(10 citation statements)

References 5 publications

(6 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The significant effect of NaOH corroborates this hypothesis. Some authors report that NaOH contributes to whitening the product, not only by preventing darkening reactions, but also by degrading starch's natural pigmentations (LEONEL et al, 2003). NaOH has a positive effect on luminosity L*, which measures the black and with scale, hence in accordance with literature.…”

Section: Resultssupporting

confidence: 83%

“…The starch was obtained from the peach palm fruit according to the methodology described by LEONEL et al (2003) and applied by MELO NETO et al (2015). The fruits were peeled, shredded and put into plastic containers.…”

Section: Starch Extractionmentioning

confidence: 99%

“…It is the main source of energy stored in higher plants and provides 70 to 80% of the calories consumed by humans (LEONEL et al, 2003;AGUILERA et al, 2009) as thickener, colloidal stabilizer, gelling agent, glue, adhesive, among others (LEONEL & CEREDA, 2002). Food industries, then, are the greatest consumers of this raw material.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

et al. 2017

View full text Add to dashboard Cite

ABSTRACT:The objective was to study the starch extraction process of the peach palm (Bactris gasipaes Kunth.) fruit focused on increasing yield and in preserving the quality characteristics the extracted product. Two experimental designs are carried out in order to investigate the effects of NaOH and NaHSO3 concentrations, as well as the decantation time, on the yield of starch and on product color. Firstly, a 2 3 full factorial design provided a linear model with 95% of confidence, indicating major tendencies for optimization. Secondly, a 2 2 central composite design rendered a quadratic model which allowed the maximization of yield (it 9.0% higher) without compromising the color of the product. The maximum yield of 23.90%, validated with triplicate experiments, is considerably higher than the yield of starch from other fruits reported in literature.

show abstract

Section: Resultssupporting

confidence: 83%

Section: Starch Extractionmentioning

confidence: 99%

See 1 more Smart Citation

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

et al. 2017

View full text Add to dashboard Cite

show abstract

“…A temperatura inicial de pasta corresponde àquela em que a suspensão de amido começa a aumentar sua viscosidade. Altas temperaturas de pasta evidenciam poucas regiões amorfas dos grânulos (LEONEL et al, 2003). A viscosidade final, parâmetro importante no uso de amido em alimentos, corresponde à viscosidade a ser desenvolvida no produto final e, portanto, apreciada pelo consumidor.…”

Section: Análise De Propriedades De Pasta Do Amido Em Analisador Rápiunclassified

CARACTERIZAÇÃO DO AMIDO DE GRÃO-DE-BICO (Cicer arietinum L.)

Oliveira¹,

Pirozi²,

Borges³

et al. 2009

B. do CEPPA

View full text Add to dashboard Cite

“…0,11% e pH de 6,37 e Leonel et al (2003) caracterizaram o amido de jacatupé (Pachyrhizu sahipa) e obtiveram umidade de 12,31%, cinzas de 0,28%, proteínas de 0,10%, lipídios de 0,41% e pH de 6,45.…”

Section: Resultsunclassified

Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

Silva¹,

Cavalcanti²,

Almeida³

et al. 2013

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

RESUMOO processamento industrial da manga gera um grande volume de resíduos que não são reaproveitados mas descartados de forma inadequada. O objetivo deste trabalho foi extrair o amido da amêndoa da manga Tommy Atkins e utilizá-lo como espessante em bebida láctea. Para ser utilizado em bebida láctea em três concentrações (1,2; 0,6 e 0,3%) o amido foi caracterizado através de análises físico-químicas e microbiológicas e, por microscopia eletrônica de varredura, a morfologia dos grânulos, capacidade de gelificação (1,2; 0,6 e 0,3%) e só então submetido à análise sensorial. O amido apresentou rendimento de extração de 59,82% em peso de amêndoas com umidade de 10,14%, proteína de 2,33%, cinzas de 0,35% e lipídios de 4,67%, além da isenção de micro-organismos patogênicos. O formato do grânulo de amido foi irregular, entre esféricos a elipsoidais, com tamanhos diferenciados. A concentração mínima de gelificação foi observada em 6% de amido. A bebida láctea elaborada mostrou-se viável à comercialização por apresentar boas características sensoriais e físico-químicas utilizando-se 0,3% de amido como espessante. O amido apresentou características desejáveis podendo ser largamente utilizado. Palavras-chave: Mangifera indica L., aproveitamento de resíduos, produtos lácteosUse of starch of almond of Tommy Atkins mango as thickener for dairy beverages ABSTRACT The industrial processing of mango generates a large volume of waste, which is not reused or properly disposed. This study aimed to extract starch from almond of Tommy Atkins mango and use it as a thickener in dairy beverages. The starch was characterized by physicochemical and microbiological analysis, and the granule morphology and gelling ability were observed by scanning electron microscopy, and used in dairy beverages at three concentrations (1.2, 0.6 and 0.3%), being submitted to sensory analysis. The starch showed extraction yield of 59.82% by weight of almonds with 10.14% moisture, 2.33% protein, 0.35% ash, 4.67% fat, and absence of pathogenic microorganisms. The shape of starch granules was irregular between spherical to ellipsoidal with different sizes. The minimum gelling concentration was observed in 6% starch. The prepared dairy beverages showed viable commercialization by presenting good sensory and physico-chemical characteristics, using 0.3% starch as thickener. The starch showed desirable characteristics, which can be widely used.

show abstract

Extração e caracterização de amido de jacatupé (Pachyrhizus ahipa)

Cited by 24 publications

References 5 publications

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

CARACTERIZAÇÃO DO AMIDO DE GRÃO-DE-BICO (Cicer arietinum L.)

Utilização do amido da amêndoa da manga Tommy Atkins como espessante em bebida láctea

Contact Info

Product

Resources

About