Obtenção de farinha de banana verde esterificada com ácido lático

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MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorOviedo, Manuel Salvador Vicente Plata-
Autor(es): dc.contributor.authorSantos, Larissa Rocha dos-
Data de aceite: dc.date.accessioned2014-09-16T20:32:58Z-
Data de aceite: dc.date.accessioned2017-03-17T14:40:31Z-
Data de disponibilização: dc.date.available2014-09-16T20:32:58Z-
Data de disponibilização: dc.date.available2017-03-17T14:40:31Z-
Data de envio: dc.date.issued2014-09-16-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/2373-
???dc.identifier.citation???: dc.identifier.citationSANTOS, Larissa Rocha dos. Obtenção de farinha de banana verde esterificada com ácido lático. 2014. 38 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo mourão, 2014.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/171020-
Resumo: dc.description.abstractThe green bananas has a high starch content and due to this characteristic it can be used to obtain flour, modifiable manner similar to starch. This study aimed to produce green banana flour, to change this starch by esterification with lactic acid (2.5 %) at 110°C, so it can be used as a partial replacement of fat in baked goods. The percentage of formation of lactyl, the apparent viscosity, solubility and swelling power, paste clarity, downgrading and the specific cake volume were evaluated. The results showed that there was a flour by esterification of lactic acid. There was an increase in solubility index samples may be related to increased hydrolysis of starch flour, by lactic acid, with increasing heat treatment time. The addition of lactic acid to flour, followed by drying at 50°C or heat treatment at 110°C led to an increase in the swelling power of the samples compared to native flour. In the analysis of apparent viscosity, it was observed that the modified samples and subjected to heat treatment was lower than the native sample without heat treatment. In determining the brightness of the pulp, it was found that the samples treated with lactic acid and subjected to heat treatment had an increase in brightness with increasing time of heat treatment. The evaluation of retrogradation method of releasing water from a dilute dispersion of starch (1% w/v) showed a strong release of all water samples. In the characterization of cakes, it was found that green banana flour, esterified with lactic acid (2.5%) by heat treatment, their possible application in bakery products with a low fat content.pt_BR
Palavras-chave: dc.subjectFarinha de bananapt_BR
Palavras-chave: dc.subjectÁcido lácticopt_BR
Palavras-chave: dc.subjectEsterificaçãopt_BR
Palavras-chave: dc.subjectBanana flourpt_BR
Palavras-chave: dc.subjectLactic acidpt_BR
Palavras-chave: dc.subjectEsterificationpt_BR
Título: dc.titleObtenção de farinha de banana verde esterificada com ácido láticopt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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