| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
09/01/2019 |
|
Data da última atualização: |
14/01/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
HORNUNG, P. S.; BARBI, R. C. T.; TEIXEIRA, G. L.; ÁVILA, S.; SILVA, F. L. de A. da; LAZZAROTTO, M.; SILVEIRA, J. L. M.; BETA, T.; RIBANI, R. H. |
|
Afiliação: |
Polyanna Silveira Hornung, UFPR; Rafaela Cristina Turola Barbi, UFPR; Gerson Lopes Teixeira, UFPR; Suelen Ávila, UFPR; Fernando Lucas de Abreu da Silva, UFPR; MARCELO LAZZAROTTO, CNPF; Joana Léa Meira Silveira, UFPR; Trust Beta, University of Manitoba; Rosemary Hoffmann Ribani, UFPR. |
|
Título: |
Brazilian Amazon white yam (Dioscorea sp.) starch: impact on functional properties due to chemical and physical modifications processes. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 2075-2088, Dec. 2018. |
|
DOI: |
10.1007/s10973-018-7353-1 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively. |
|
Palavras-Chave: |
DSC; Microwave irradiation; Radiação ultravioleta; SEM; Starch oxidation; TG/DTG; Tuber starch. |
|
Thesagro: |
Amido; Inhame; Oxidação; Tubérculo. |
|
Thesaurus Nal: |
Dioscorea; Ultraviolet radiation. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02573naa a2200385 a 4500
001 2103379
005 2019-01-14
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-018-7353-1$2DOI
100 1 $aHORNUNG, P. S.
245 $aBrazilian Amazon white yam (Dioscorea sp.) starch$bimpact on functional properties due to chemical and physical modifications processes.$h[electronic resource]
260 $c2018
520 $aThe functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.
650 $aDioscorea
650 $aUltraviolet radiation
650 $aAmido
650 $aInhame
650 $aOxidação
650 $aTubérculo
653 $aDSC
653 $aMicrowave irradiation
653 $aRadiação ultravioleta
653 $aSEM
653 $aStarch oxidation
653 $aTG/DTG
653 $aTuber starch
700 1 $aBARBI, R. C. T.
700 1 $aTEIXEIRA, G. L.
700 1 $aÁVILA, S.
700 1 $aSILVA, F. L. de A. da
700 1 $aLAZZAROTTO, M.
700 1 $aSILVEIRA, J. L. M.
700 1 $aBETA, T.
700 1 $aRIBANI, R. H.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 134, n. 3, p. 2075-2088, Dec. 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 5 | |
| 2. |  | SOUZA, V. F. de; ASCHERI, J. L. R.; OLIVEIRA, N. G. M.; OLIVEIRA, A. C. S. de; FERREIRA, R. H. de A. Efeito da granulometria na expansão de extrusados de cascas e albedo de maracujá (Passiflora edulis flavicarpa Degener) e arroz (Oryza sativa L.). Brazilian Journal of Development, Curitiba, v. 6, n. 7, p. 43214-43228, jul. 2020. Effect of particle size on expansion of extruded of peel and albedo of passion fruit (Passiflora edulis flavicarpa Degener) and rice (Oryzasativa L.).| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|    |
| 4. | | SOUZA, V. F. de; OLIVEIRA, N. G. M.; FERREIRA, R. H. de A.; OLIVEIRA, A. A. N.; ASCHERI, J. L. R. Perfil sensorial e avaliação física de cookies com farinha mista extrudada de cascas e albedo de maracujá e arroz. In: REUNIÃO REGIONAL DA FESBE, 6., 2011, Manaus. [Resumos online...]. São Paulo: Federação de Sociedades de Biologia Experimental, 2011. In: CONGRESSO INTERNACIONAL DA AGROINDÚTRIA, 1, 2020, online, Anais... Ciência, Tecnologia e Inovação: do Campo à Mesa, 2020. 18 p. CIAGRO.2020. 25 a 27 set. Sensory profile and phisical evaluation of cookies with extruded mixed flour of peel and passion fruit albedo and rice.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 5. | | SOUZA, V. F. de; ASCHERI, J. L. R.; OLIVEIRA, N. G. M.; NASCIMENTO, M. R. R.; DANTAS, N. F.; OLIVEIRA, A. C. S.; MARINHO, A. G.; BRITO, W. L. G.; OLIVEIRA, A. A. N.; FERREIRA, R. H. de A. Características sócio-demográficas dos julgadores de cookies de farinha mista de cascas e albedo de maracujá e arroz obtidos por extrusão. In: SILVA-MATOS, R. R. S. da; OLIVEIRA, P. S. T. de; PEREIRA, R. Y. F. (org.). Ciências agrárias: conhecimentos científicos e técnicos e difusão de tecnologias 2. Ponta Grossa, PR: Atena Editora, 2020, cap. 8, p. 83-94.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|  |
| Registros recuperados : 5 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
