Data/hora: 25/05/2024 12:42:16

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	20/06/2000	
Data da última atualização: 	20/06/2000	
Autoria: 	ZAMBRANO, F. M.; CAMARGO, C. R. O.	
Afiliação: 	UNICAMP.	
Título: 	Fat replacers: effect of acid concentration and cassava starch hydrolysis time on some characteristics of hydrolysed products	
Ano de publicação: 	1999	
Fonte/Imprenta: 	Brazilian Journal of Food Technology, v.2, n.1,2, p.155-159, Campinas,1999	
ISSN: 	1516-7275	
Idioma: 	Inglês	
Conteúdo: 	The purpose of this research was to evaluate the effect of the interaction of time (3;6;9 h) and acid concentration (1.5; 3.0; 4.5%) on the hydrolysis of native cassava starch at constant temperature (52oC), aiming at obtaining gels with similar functional and sensory characteristics to fat. The hydrolysis was evaluated according to its dextrose equivalent (DE), gel formation, thermoreversibility test, gel strength, flow viscosity at 55oC and color (L*a*b), which were compared with commercial starch-based fat substitutes, such as Paselli SA2 and N-lite B, using Dunnett's test. The DE values increased with increases in hydrolysis time and acid concentration, the influence of the acid concentration being higher at the times of 6 and 9 hours. On the other hand, values for gel strength decreased with increases in hydrolysis time and acid concentration. The greates effect was observed with an increase acid concentration and 3 hours of reaction time.	
Palavras-Chave: 	Amido de mandioca; Amido modificado; Substitutos de gordura; Tapiocastarch.	
Thesaurus Nal: 	fat replacers; modified starch.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (5195-1) - ADD - AP - -- - 630.05 -  - 630.05 - DIS