| Texto completo | |
| Autor(es): |
Cremasco, Paula Figueiredo M.
;
Siqueira, Karine Mayuri Pistoni
;
Sobral, Paulo Jose do Amaral
;
Velloso Jr, Walter Ferreira
;
de Lima, Cesar Gonsalves
;
Gut, Jorge Andrey Wilhelms
;
Moraes, Izabel Cristina Freitas
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD PHYSICS; v. 2, p. 16-pg., 2025-09-01. |
| Resumo | |
The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (Delta E*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (epsilon'), loss factor (epsilon") and penetration depth (Dp) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties. (AU) | |
| Processo FAPESP: | 12/04073-0 - Determinação experimental de propriedades dielétricas de alimentos líquidos e pastosos visando o tratamento térmico contínuo por tecnologia de micro-ondas |
| Beneficiário: | Carmen Cecilia Tadini |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |