| Full text | |
| Author(s): |
Castanha, Nanci
[1]
;
Nascimento e Santos, Debora
[1]
;
Cunha, Rosiane Lopes
[2]
;
Duarte Augusto, Pedro Esteves
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
[2] Univ Campinas UNICAMP, Dept Food Engn DEA, Sch Food Engn FEA, Campinas, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | Food Research International; v. 116, p. 1192-1201, FEB 2019. |
| Web of Science Citations: | 6 |
| Abstract | |
In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 degrees C, if compared to the native sample. Furthermore, the 15 and 30-min samples retained more water at mild temperatures (similar to 60 degrees C) than the other samples. These results could be related to the less compact structure of the oxidized starches after the ozone processing due to the cleavage of their glycosidic bonds and the presence of electronegative groups. Not only do these characteristics facilitate the water absorption and gelatinization of the samples at mild temperatures, they also favour the granular disruption at higher temperatures (above 85 degrees C). The data reported in this work broadens the understanding of the ozone-modification process, as well as suggesting possibilities of industrial applications using ozonated potato starch. (AU) | |
| FAPESP's process: | 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties |
| Grantee: | Pedro Esteves Duarte Augusto |
| Support Opportunities: | Regular Research Grants |