Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatordos Santos, Thaís Paes Rodrigues [UNESP]-
Autor(es): dc.creatorFranco, Célia Maria Landi [UNESP]-
Autor(es): dc.creatorLeonel, Magali [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:28:13Z-
Data de disponibilização: dc.date.available2022-02-22T00:28:13Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-04-15-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2019.11.105-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199744-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199744-
Descrição: dc.descriptionNative sweet potato starch was gelatinized at temperatures between 57 and 69 °C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon colling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the spray dried starches relative to those of native starch. Spray dried starch preheating at 69 °C showed highly reduced enthalpy change (80%) and relative crystallinity. Based on the parameters studied, the best preheating temperature was 67 °C. Under this condition, the starch can be applied in more viscous products that require a greater thickness, and with great process yield (65%). This study showed the feasibility of the application of this process to produce sweet potato starches with specific properties for different purposes in the food and non-food industries.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP)-
Descrição: dc.descriptionCNPq: 302827/2017-0-
Descrição: dc.descriptionCAPES: BEX 9551/14-0-
Formato: dc.format1339-1346-
Idioma: dc.languageen-
Relação: dc.relationInternational Journal of Biological Macromolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectInstant food-
Palavras-chave: dc.subjectPregelatinization-
Palavras-chave: dc.subjectSpray dryer-
Palavras-chave: dc.subjectThermal properties-
Título: dc.titleGelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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