Atenção: Todas as denúncias são sigilosas e sua identidade será preservada.
Os campos nome e e-mail são de preenchimento opcional
Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Science and Technology | - |
Autor(es): dc.contributor | Technological Center of Potatoes and Strawberries | - |
Autor(es): dc.creator | Garcia, Emerson Loli [UNESP] | - |
Autor(es): dc.creator | do Carmo, Ezequiel Lopes | - |
Autor(es): dc.creator | de Pádua, Joaquin Gonçalves | - |
Autor(es): dc.creator | Franco, Célia Maria Landi [UNESP] | - |
Autor(es): dc.creator | Leonel, Magali [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:29:37Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:29:37Z | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2019-10-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.21475/ajcs.19.13.11.p1567 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/200162 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/200162 | - |
Descrição: dc.description | As a source of starch, potato remains unexploited in Brazilian industries, where they typically utilize corn and cassava. Considering the emerging need for using potato as a source of commercial starch, this study evaluated starches extracted from seven cultivars of potatoes with limited commercial usage in Brazil. Potatoes were grown under the same environmental conditions and cultural practices. After harvesting, the potato tubers were processed for the extraction of starch. The proximate composition, amylose content, resistant starch, minerals, as well as pasting and thermal properties of extracted starch samples were analyzed. Starch characteristics varied with the cultivar. Using correlation analysis, we demonstrated that minerals have a robust effect on starch characteristics. Moreover, positive correlations were observed between phosphorus, potassium, magnesium, resistant starch, viscosity peak, breakdown, and gelatinization enthalpy. Calcium had a positive correlation with the amylose content and the percentage of starch retrogradation. Starch samples showed important differences in their physicochemical properties, which are advantageous for industrial applications allowing a larger diversification and incentive to the production of potato for industry in Brazil. | - |
Descrição: dc.description | São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) | - |
Descrição: dc.description | Institute of Education Science and Technology | - |
Descrição: dc.description | Agricultural Research Corporation of Minas Gerais Technological Center of Potatoes and Strawberries | - |
Descrição: dc.description | Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) | - |
Descrição: dc.description | São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) | - |
Descrição: dc.description | Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) | - |
Formato: dc.format | 1786-1792 | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Australian Journal of Crop Science | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Minerals | - |
Palavras-chave: dc.subject | Solanum tuberosum | - |
Palavras-chave: dc.subject | Starch | - |
Palavras-chave: dc.subject | Viscosity | - |
Título: dc.title | Potato cultivars as a source of starch in brazil: Physicochemical characteristics of the starches and their correlations | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
O Portal eduCAPES é oferecido ao usuário, condicionado à aceitação dos termos, condições e avisos contidos aqui e sem modificações. A CAPES poderá modificar o conteúdo ou formato deste site ou acabar com a sua operação ou suas ferramentas a seu critério único e sem aviso prévio. Ao acessar este portal, você, usuário pessoa física ou jurídica, se declara compreender e aceitar as condições aqui estabelecidas, da seguinte forma: