Physicochemical properties of Pinhão (Araucaria angustifolia, Bert, O. Ktze) starch phosphates

Stahl, João A.; Lobato, Luciana Pereira; Bochi, Vivian Caetano; Kubota, Ernesto Hashime; Gutkoski, Luiz Carlos; Emanuelli, Tatiana

doi:10.1016/j.lwt.2006.07.015

Cited by 43 publications

(54 citation statements)

References 16 publications

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“…However, at 70 °C, similarly to a study reported by Stahl et al (2007) and Bello-Pérez et al (2006), the value of the swelling power of pinhão starch was higher compared to that of corn starch. According to these authors, this finding is expected from the known inverse correlation between swelling power and amylose and lipid levels at temperatures close to 85 °C.…”

Section: Swelling Power (Sp) and Solubilitysupporting

confidence: 84%

“…Figure 2 shows that NPS had a greater tolerance (syneresis of 4.91%) than NCS (syneresis of 8.01%) after 6 freeze-thaw cycles. Stahl et al (2007) reported water exudation value of approximately 77% for native pinhão starch and about 82% for native corn starch, both submitted to three cycles of freezing (-18 °C) and thawing (30° C). The difference between these results is probably due to differences in the measurement method and the types of starch used in each experiment.…”

Section: Swelling Power (Sp) and Solubilitymentioning

confidence: 99%

“…Stahl et al (2007) previously reported the modification of pinhão starch by phosphorylation process. However, no reports were found on acid-thinned pinhão starch.…”

Section: Paste Freeze-thaw Stabilitymentioning

confidence: 99%

“…The reduction in percentage of transmittance of native and acid-thinned starches is a result of retrogradation tendency (STAHL et al, 2007). The light 30 minutes.…”

Section: Light Transmittance (%)mentioning

confidence: 99%

“…Pinhão is also used as raw flour as an ingredient for several dishes, and is considered a source of starch (~36%), dietary fiber, magnesium and copper, besides producing a low glycemic index after its consume (CORDENUNSI et al, 2004). Although nutritional and technological aspects of pinhão are scarce in the scientific literature, recent studies suggest that the Araucaria seed is a potential alternative source of starch extraction for industrial purposes (CORDENUNSI et al, 2004;BELLO-PEREZ et al, 2006;STAHL et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Thys

Aires

Marczak

et al. 2013

Ciênc. Tecnol. Aliment.

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Section: Swelling Power (Sp) and Solubilitysupporting

confidence: 84%

Section: Swelling Power (Sp) and Solubilitymentioning

confidence: 99%

“…Stahl et al (2007) previously reported the modification of pinhão starch by phosphorylation process. However, no reports were found on acid-thinned pinhão starch.…”

Section: Paste Freeze-thaw Stabilitymentioning

confidence: 99%

“…The reduction in percentage of transmittance of native and acid-thinned starches is a result of retrogradation tendency (STAHL et al, 2007). The light 30 minutes.…”

Section: Light Transmittance (%)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Thys

Aires

Marczak

et al. 2013

Ciênc. Tecnol. Aliment.

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Physicochemical study of pinhão flour as source of adjunct in beer production

et al. 2018

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Pinhão seed flour can be used as a soluble adjunct in the production of beer. The objective of this work was to determine the proportion of pinhão flour and barley malt to obtain a suitable extract for beer production. In addition, as a source of starch it is important to determine the viscoamylographic properties and chemical composition. To achieve this, three samples of pinhão flour were manufactured: raw, frozen raw and pre‐gelatinised flour. Of these, pre‐gelatinised pinhão flour was compatible with the brewing process, with low gelatinisation point and low viscosity. Raw and frozen raw flour showed a high gelatinisation point (> 78°C) which required the same pre‐treatment as processed corn and rice. The total starch yield for pinhão flour was 63.8% on a dry basis. The most effective blend was 20% of pinhão pre‐gelatinised flour and 80% malted barley. This increased the yield by 10%, thereby proving economically attractive. The pinhão flour adjunct contributed no functional enzymes to the mashing process, made no contribution to beer colour and made a positive contribution to the body and head retention. This influenced the filterability and the colloidal stability of the beer. The use of pinhão flour as a brewing adjunct does not require chemical agents or pre‐treatment. The pre‐gelatinisation and drying procedures provide a simple and cheap method for obtaining pinhão flour for both pilotscale and commercial production. © 2018 The Institute of Brewing & Distilling

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Physico–chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

et al. 2011

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The objective of this work was to study the effect of process temperature and active chlorine concentration on the main properties of Pine nut starch (PN). Samples of PN were oxidized with sodium hypochlorite at concentrations varying from 0.5 to 4.0 g active chlorine/100 g starch, at temperatures varying from 20 to 45°C according to a central composite rotational design, analyzing the results using response surface methodology. The concentration of active chlorine had an effect on the WSI, the quantity of carboxyl and carbonyl groups, the AM content and the percentage of light transmittance (650 nm) of the PN. The effect of temperature was observed on the water solubility index, the quantity of carbonyl groups and the percentage of light transmittance (650 nm) of the PN. Oxidation was more intense in the starch treated with 3.5% active chlorine.

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Physicochemical properties of Pinhão (Araucaria angustifolia, Bert, O. Ktze) starch phosphates

Cited by 43 publications

References 16 publications

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Physicochemical study of pinhão flour as source of adjunct in beer production

Physico–chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

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