| Full text | |
| Author(s): |
Valencia, German Ayala
[1]
;
Freitas Moraes, Izabel Cristina
[1]
;
Lourenco, Rodrigo Vinicius
[1]
;
Barbosa Bittante, Ana M. Q.
[1]
;
do Amaral Sobral, Paulo Jose
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 18, n. 9, p. 1990-2001, 2015. |
| Web of Science Citations: | 6 |
| Abstract | |
Maranta (Maranta arundinacea L.) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 mu m. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5 degrees C as determined by thermal (differential scanning calorimetry) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model. Storage and loss moduli increased drastically during gelatinization process, corroborating with differential scanning calorimetry results. In general, maranta starch could have numerous applications in the food industry. (AU) | |
| FAPESP's process: | 12/24047-3 - Physical properties of films based in biopolymers reinforced with laponite |
| Grantee: | Germán Ayala Valencia |
| Support Opportunities: | Scholarships in Brazil - Doctorate |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |