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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of Extraction Method on the Rheological Properties of Jackfruit (Artocarpus heterophyllus) Seed Starch Dispersions

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Author(s):
Luciano, Carla Giovana [1] ; Valencia, German Ayala [1] ; Campanella, Osvaldo H. [2] ; do Amaral Sobral, Paulo Jose [1] ; Freitas Moraes, Izabel Cristina [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Pirassununga, SP - Brazil
[2] Purdue Univ, Dept Food Engn, Lafayette, IN - USA
Total Affiliations: 2
Document type: Journal article
Source: FOOD BIOPHYSICS; v. 13, n. 2, p. 155-162, JUN 2018.
Web of Science Citations: 1
Abstract

Starches are widely used in food processing, and their rheological properties are affected by thermal conditions imposed during the process. The objective of the present study was to assess the rheological behavior of jackfruit seed starch (JSS) dispersions, with a particular interest on the effects of the starch extraction techniques using either water or an alkali solution (0.1 M sodium hydroxide) as solvents. The analyses on the starches were performed using small amplitude oscillatory shear tests, including frequency, temperature, and time sweeps, and determining flow curves at different temperatures (10-40 degrees C). JSS dispersions were classified as weak-intermediary gels, and those prepared with JSS extracted with water showed higher values of G' and G'' in all of the tested samples. All gelatinized samples exhibited viscoelastic behavior, and with increasing temperatures the storage and loss moduli increased until a maximum value before reaching a plateau. Gelatinization temperatures were slightly lower for dispersions prepared with JSS extracted with water. Gelatinization kinetics showed that increasing temperatures caused a reduction in the time to achieve gelatinization. The JSS dispersions displayed thixotropic behavior, which was influenced by their concentration and the extraction method employed. The flow curves exhibited pseudoplastic behavior. The Power Law model was used to describe the JSS dispersions rheological behavior, which enabled to assess the effects of starch concentration and extraction method on their rheological properties. (AU)

FAPESP's process: 13/19194-0 - Characterization of flour and isolated starch from seeds of jackfruit and rheological behavior of starch dispersions
Grantee:Carla Giovana Luciano
Support Opportunities: Scholarships in Brazil - Master