Caracterização do amido de mandioca fermentado submetido a tratamento de dextrinização

Abstract

This study aimed to subjecting the fermented cassava starch (brand Amafil) heat treatment typical dextrinization (150 ° C) at different times to obtain dextrins from the lactic acid present in the medium and evaluate the physico-chemical of interest.. For the treatment of dextrinization was used fermented cassava starch (MPA) obtained from AMAFIL company, and this was first dried at 50 ° C for eight hours, then held in the same heat treatment at 150 ° C for different times (1 to 7 hours). Thereafter, analyzes were conducted percentage of lactyl, solubility, viscosity, intrinsic viscosity, amylose, dextrose equivalent quantification and testing of the formation, merger and thermoreversibility gel. From the results of the physicochemical analysis it can be seen that the thermal treatment led to dextrinization typical esterification of fermented cassava starch, resulting in low levels of lactyl (0.25 and 0.55%) due to the nature of weak acid lactic acid and low content of the same. The solubility increased with increasing treatment time of 1.42 to 6.45%. The apparent viscosity of heat-treated starches was reduced in the first cycle (0 h) and after 24 hours did not increase high. The intrinsic viscosity decreased from 0.009 to 1.80 dL / g with 6 hours of treatment, indicating breakage of glucosidic bonds, the amylose content decreased from 18.97 to 13.23% in 7 hours of treatment, which also indicates hydrolysis macromolecules. The dextrose equivalent (DE) not increased with treatment, suggesting a possible repolymerization. The starch had the property of forming, melting and termorreversão of starch gels from 4 hours of treatment, the characteristics of fat substitutes.