01965naa a2200253 a 450000100080000000500110000800800410001902200140006010000190007424501510009326000090024430000100025350000120026352012170027565000100149265000120150265000100151470000170152470000200154170000160156170000190157770000200159677300950161621253072020-11-12       2020    bl uuuu     u00u1 u    #d  a0141-81301 aTIMM, N. da S.  aEffects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch.h[electronic resource]  c2020  a11 p.  aBIOMAC.  aThe objective of this studywas to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral.White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellowflint corn according to the increase in drying temperature. Drying temperatures below50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness.  aAmido  aFarinha  aMilho1 aRAMOS, A. H.1 aFERREIRA, C. D.1 aBIDUSKI, B.1 aEICHOLZ, E. D.1 aOLIVEIRA, M. de  tInternational Journal of Biological Macromoleculesgv. 165, Part A, p. 354-364, Dec. 2020.