| Texto completo | |
| Autor(es): |
Matta Junior, M. D.
[1]
;
Castanha, Nanci
[1]
;
Prudente dos Anjos, Carlota Boralli
[1]
;
Duarte Augusto, Pedro Esteves
[1, 2]
;
Sarmento, Silene Bruder S.
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 123, p. 56-63, SEP 2019. |
| Citações Web of Science: | 3 |
| Resumo | |
Cassava starch has a remarkable importance in the food industry and it can be used either as ingredient or additive. The sour cassava starch is a product with a good oven-expansion capacity and several applications, being especially important as an alternative for gluten-based products. However, it is obtained through natural fermentation followed by solar drying, which hinders its production and application. In this context, this work proposed the ozone processing as an alternative to obtain cassava starch with good oven-expansion property. The effect of ozonation on starch granular and molecular structure was evaluated, as well as on the main starch properties. The ozone processing reduced the starch molecular size, also forming carbonyl and carboxyl groups. The structural changes led to pastes with higher clarity, better oven expansion and softer texture. The improvement in starch properties and technological aspects were related with the molecular changes. In conclusion, ozone oxidation was proved to be a viable and easier alternative for the conventional process. (AU) | |
| Processo FAPESP: | 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos |
| Beneficiário: | Pedro Esteves Duarte Augusto |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 12/50976-1 - Caracterização do polvilho azedo e do amido de mandioca modificado por acidificação lática e oxidação por ozônio visando a expansão ao forno |
| Beneficiário: | Silene Bruder Silveira Sarmento |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |