Data/hora: 25/06/2024 00:53:08

Biblioteca(s): 	Embrapa Clima Temperado.	
Data corrente: 	06/03/2024	
Data da última atualização: 	06/03/2024	
Autoria: 	KAROW, M. F.; SANTOS, F. N. DOS; BIDUSKI, B.; KROLOW, A. C. R.; SILVA, F. T. DA; EL HALAL; MACAGNAN, K. L.; ZAVARESE, E. DA R.; DIAS, A. R. G.; DIAZ, P. S.	
Afiliação: 	MARISA FERREIRA KAROW, UNIVERSIDADE FEDERAL DE PELOTAS; FELIPE NARDO DOS SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; BÁRBARA BIDUSKI, TEAGASC FOOD RESEARCH CENTRE; ANA CRISTINA RICHTER KROLOW, CPACT; FRANCINE TAVARES DA SILVA, UNIVERSIDADE FEDERAL DE PELOTAS; SHANISE LISIE MELLO EL HALAL, UNIVERSIDADE FEDERAL DE PELOTAS; KARINE LASTE MACAGNAN, UNIVERSIDADE FEDERAL DE PELOTAS; ELESSANDRA DA ROSA ZAVAREZE, UNIVERSIDADE FEDERAL DE PELOTAS; ALVARO RENATO GUERRA DIAS, UNIVERSIDADE FEDERAL DE PELOTAS; PATRÍCIA SILVA DIAZ, UNIVERSIDADE FEDERAL DE PELOTAS.	
Título: 	Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.	
Ano de publicação: 	2024	
Fonte/Imprenta: 	International Journal of Biological Macromolecules, v. 261, 2024.	
ISSN: 	0141-8130	
DOI: 	https://doi.org/10.1016/j.ijbiomac.2024.129608	
Idioma: 	Inglês	
Notas: 	Available online 23 January 2024.	
Conteúdo: 	Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.	
Thesagro: 	Amido; Batata; Fermentação; Solanum Tuberosum.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Clima Temperado (CPACT)	
Exemplares: 	CPACT - (22803-1) - UPC - AP - DD -  -  -  - DIS