Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour

Leivas, Carolina Lopes; Costa, Fernanda Janaína Oliveira Gomes da; Almeida, Rafael Ramirez de; Freitas, Renato João Sossela de; Stertz, Sônia Cachoeira; Schnitzler, Egon

doi:10.1007/s10973-012-2395-2

Cited by 27 publications

(16 citation statements)

References 20 publications

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“…In agreement with the literature [10] the modified starches with acids (mainly HCl, H 2 SO 4 and organic acids) are called "acid modified starches" or termed "acid-thinned starches" that diminishes the molar mass and increasing consequently the free aldehyde group content. The acid hydrolysis also decreases the viscosity of the slurry of starch granules.…”

Section: Introductionsupporting

confidence: 75%

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Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

Schnitzler¹,

Ribeiro²,

Cordoba³

et al. 2014

Braz. J. Therm. Anal.

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Modifications of starches can led to new products with new desirable properties and applications in several industrial fields as food, textile, paper and others. In this study samples of cassava starch were treated with standard nitric acid 0.1 and 0.2 mol L -1 at 25 and 45 ºC, respectively, by 60 minutes. After washed, dried and maintained in desiccator up to constant mass, the samples were analysed by TG/DTG whose technique allowed observing three main mass losses and the treated starches shown higher stability in the decomposition. When compared with the untreated cassava starch the gelatinization enthalpy (DSC) of the treated starches decreased mainly with the samples treated with acid at 0.2 mol L -1 . The increase of acid concentration and temperature show decrease in the relative crystallinity and low alterations in the average diameter of starch granules.

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Section: Introductionsupporting

confidence: 75%

“…The instrument was previously calibrated with Indium 99.99% purity, melting point with T p . = 156.6 ºC, H = 28.56 J g -1 [10][11][12][13].…”

Section: Methodsmentioning

confidence: 99%

Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

Schnitzler¹,

Ribeiro²,

Cordoba³

et al. 2014

Braz. J. Therm. Anal.

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“…The profiles of TG/DTG curves ( Figure 1) were different from those observed by Tomassetti et al (1987) and Leivas et al (2013). TG curves show mass loss in one step.…”

Section: Tg/dtg Analysiscontrasting

confidence: 62%

Thermal, physical and chemical analysis of Eisenia andrei flour for supplementary diet

Carlesso¹,

Ribeiro²,

Altmayer³

et al. 2018

Afr. J. Biotechnol.

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The search for sources of animal feed has been well-regarded for farmers. In spite of this, the objective of this study was to show the thermal, physical and chemical properties of earthworms flour from Eisenia andrei for supplementary food for animals. The species was studied by simultaneous thermogravimetric analysis, differential scanning calorimetry, combustion calorimetry, moisture, ash, fat, protein, carbohydrate and fibre analysis. The samples were dried, ground, screened and stored in suitable vials. After the analysis of physical and chemical characterization, it was possible to verify that E. andrei flour presents higher calorific power and levels of protein, fiber, carbohydrate, essential metals and low fat. It can be a promising product as an ideal alternative protein source for better growth performance of animals.

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“…In this raw material, IDF consists mainly of pericarp, which contains cellulose, hemicellulose and lignin. Unlike the OVF and NCF, the PS did not contribute large quantities of TFD (Table 2), probably due to the chemical structure of its starch (Leivas et al 2013).…”

Section: Soluble and Insoluble Dietary Fibermentioning

confidence: 99%

Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization

et al. 2015

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A mixture of orange vesicle flour, commercial nixtamalized corn flour and potato starch was extruded using a Brabender Laboratory single screw extruder (2:1 L/D). The resulting pellets were expanded by microwaves. Expansion index, bulk density, penetration force, carotenoid content, and dietary fiber were measured for this third-generation snack and optimum production conditions were estimated. Response surface methodology was applied using a central composite rotatable experimental design to evaluate the effect of moisture content and extrusion temperature. Temperature mainly affected the expansion index, bulk density and penetration force, while carotenoids content was affected by moisture content. Surface overlap was used to identify optimum processing conditions: temperature: 128-130°C; moisture content: 22-24 %. Insoluble dietary fiber decreased and soluble dietary fiber increased after extrusion.

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Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour

Cited by 27 publications

References 20 publications

Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

Thermal, physical and chemical analysis of Eisenia andrei flour for supplementary diet

Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization

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