Study and application of photo-modified cassava starch with lactic acid and UV-C irradiation

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorSantos, Thaís Paes Rodrigues dos [UNESP]-
Autor(es): dc.creatorLeonel, Magali [UNESP]-
Autor(es): dc.creatorMischan, Maria Martha [UNESP]-
Autor(es): dc.creatorCabello, Cláudio [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:48:19Z-
Data de disponibilização: dc.date.available2022-02-22T00:48:19Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2020.110504-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/206814-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/206814-
Descrição: dc.descriptionSour cassava starch (SCS) is naturally modified through the joint action of anaerobic fermentation and sun-drying, but there appears be an immense variety in the quality of commercial SCS. The present study aimed to produce cassava starch with high expansion property (PCMS). After the establishment of the production conditions, PCMS was compared to commercial starches in terms of specific volume, carbonyl and carboxyl content, thermal and paste properties, as well as, about its use for the production of cheese bread. In order to obtain PCMS, a 5 × 5 factorial design was set to determine lactic acid concentrations and exposure times to UV-C irradiation. The optimal conditions for photo-modification were 20 g/kg of lactic acid concentration and exposure time at UV-C for 75 min. The specific volume of PCMS was 2.85 times higher than native cassava starch but did not differ from the starch with high expansion property. Compared to native cassava starch, the PCMS showed lower peak and setback viscosity, higher amylose content and alteration of gelatinization enthalpy. The cheese bread prepared with PCMS did not differ from those produced with the other two SCS; consequently, PCMS preserved and ensured product quality that may be destined for food industry.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionCollege of Agronomic Science (FCA) São Paulo State University (UNESP), 3780 Universitária Avenue-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), 3780 Universitária Avenue-
Descrição: dc.descriptionDepartment of Biostatistics Institute of Biosciences (IBB) São Paulo State University (UNESP), 250 Prof. Dr. Antônio Celso Wagner Zanin Street, Distrito de Rubião Junior-
Descrição: dc.descriptionCollege of Sciences (FC) São Paulo State University (UNESP), 14-01 Eng. Luiz Edmundo Carrijo Coube Avenue-
Descrição: dc.descriptionCollege of Agronomic Science (FCA) São Paulo State University (UNESP), 3780 Universitária Avenue-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), 3780 Universitária Avenue-
Descrição: dc.descriptionDepartment of Biostatistics Institute of Biosciences (IBB) São Paulo State University (UNESP), 250 Prof. Dr. Antônio Celso Wagner Zanin Street, Distrito de Rubião Junior-
Descrição: dc.descriptionCollege of Sciences (FC) São Paulo State University (UNESP), 14-01 Eng. Luiz Edmundo Carrijo Coube Avenue-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCheese bread-
Palavras-chave: dc.subjectSour cassava starch-
Palavras-chave: dc.subjectSpecific volume-
Palavras-chave: dc.subjectViscosity-
Título: dc.titleStudy and application of photo-modified cassava starch with lactic acid and UV-C irradiation-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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