Affiliation:
1. Universidade Estadual de Ponta Grossa, Brasil
2. Universidade Positivo, Brasil
3. Universidade Estadual Paulista Júlio de Mesquita Filho, Brasil
Abstract
Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.
Reference44 articles.
1. A thermal analysis investigation of partially hydrolyzed starch;Aggarwal P.;Thermochimica Acta,1998
2. Official Methods of Analysis
3. The effects of cultivar and growth season on the gelationisation properties of cassava (Manihot esculenta) starch;Asaoka M.;J. Sci. Food Agric.,1992
4. The terminology and methodology associated with basic starch phenomena;Atwell W. A.;Cereal Foods World,1998
Cited by
47 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献