Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

Texto completo
Autor(es):
Zabot, Giovani L. [1] ; Silva, Eric Keven [2] ; Emerick, Lucas B. [2] ; Felisberto, Maria Herminia F. [3] ; Silva Clerici, Maria Teresa P. [3] ; Meireles, M. Angela A. [2]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Fed Santa Maria, UFSM, LAPE, UFSM, Presidente Vargas Av 1958, BR-96506302 Cachoeira Do Sul, RS - Brazil
[2] UNICAMP Univ Campinas, Sch Food Engn, LASEFI DEA FEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, Monteiro Lobato 80, Campinas, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: FOOD HYDROCOLLOIDS; v. 89, p. 321-329, APR 2019.
Citações Web of Science: 3
Resumo

This work presents physicochemical, morphological, thermal, and pasting properties of a novel native starch obtained from defatted and depigmented annatto seeds for applications in food-related areas. M the end of the annatto seed processing chain, a non-conventional white starch was obtained from defatted and totally depigmented seeds. After a comparison with a commercial corn starch, such novel product presented promising characteristics. The main attributes include a null content of pigment, an amylose content (24%) similar to corn starch, thin particles (D-43 of 0.8 mu m) of spherical-like shape, a typical crystalline A-type pattern with well-defined peaks at 2 theta of 14.5 degrees, 17.3 degrees, 17.8 degrees and 22.9 degrees, thermal stability, and low mass loss (< 10%) when heated up to 130 degrees C. The evaluation of pasting properties indicated a product with peak viscosity larger than corn starch, which is an important parameter for giving texture and body. Furthermore, the pasting temperature was 7.9 degrees C lower, enabling its use in preparations of sensible foods. (AU)

Processo FAPESP: 15/13299-0 - Das sementes aos produtos finais: rotas possíveis de manufatura de Urucum aplicando intensificação e integração de processos
Beneficiário:Maria Angela de Almeida Meireles Petenate
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
Beneficiário:Eric Keven Silva
Linha de fomento: Bolsas no Brasil - Pós-Doutorado