Características de féculas de tuberosas e suas relações com resistência dos géis sob condições de estresse aplicada na industrialização de alimentos
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Data
2005-05-24
Autores
Daiuto, Érica Regina [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Parâmetros da estrutura fina do amido tais como cadeia lateral de amilopectina, tamanho dos grânulos de amido, viscosidade, teor de amilose aparente, de fósforo e de carboxila foram investigados na tentativa de elucidar o comportamento dos seus géis em condições de estresse. Sete variedades de mandioca, duas de batata doce e uma de ahipa, açafrão, araruta, biri, gengibre, inhame, mandioquinha-salsa, taro, taioba e zedoária foram avaliadas. O comportamento dos géis destas féculas foi comparado com o do amido de milho comercial e duas féculas de mandioca comerciais modificadas e recomendadas para condições específicas de esterilização e congelamento. Os géis a 5% (p/v) foram submetidos a condições estressantes de acidez (pH 3,5), esterilização a 121ºC/20 minutos e um ciclo de congelamento/descongelamento e avaliados após 24 e 72 horas do preparo dos géis. As féculas dos géis submetidos a estresses de acidez e esterilização, foram armazenadas sob refrigeração (4ºC) e temperatura ambiente (28ºC). A condição de armazenamento para o stress de congelamento e um ciclo de congelamento/descongelamento foi à -20 ºC. O efeito dos estresses sobre os géis foi medido pela intensidade da sinérese, firmeza e viscosidade. A formação de grupos semelhantes foi considerada como sendo explicativa da característica avaliada. Não foi possível estabelecer grupos que se correspondessem para tamanho de grânulos, teor de fósforo, carboxilas e amilose aparente. Comparando os grupos de comprimento de cadeia de amilopectina da literatura também não foram observadas semelhanças com os grupos de características avaliados e com o comportamento dos géis. O tamanho de grânulos, teor de amilose aparente, fósforo, carboxila e viscosidade RVA isoladamente não puderam explicar as respostas dos géis às condições de estresse estudadas...
Parameters of the starch fine structure as amilopectin lateral chain, size of the starch granules, viscosity, content of apparent amylose, phosphorus and of carboxyl were investigated tryng elucidate the behavior of starchy gels in stress conditions. Seven varieties of cassava starches, two of sweet potato and one of ahipa, saffron, arrowrrot, canna, ginger, yam, peruvian carrot, taro, tania and zedoaria were evaluated. The behavior of these starchy gels was compared with commercial corn starch and two with commercial modified cassava starches recommended for specific conditions of sterilization and freezing. The gels at 5% (d.w/v) were submitted to stress conditions of acidity (pH 3,5), sterilization at 121ºC/20 minutes and to one freezing thaw cycle and evaluated at 24 and 72 hours after the preparation of the gels. Starchy gels were submitted to stress of acidity and to sterilization and after that the storage under refrigeration (4ºC) and room temperature (28 ºC). Storage condition for freezing and freezing thaw cycle stress was at -20ºC. The effect of the stress on the gels was measured by the intensity of the syneresis, firmness and viscosity. The formation of similar groups was considered as being explanatory of the evaluated characteristic. It was not possible to establish groups that would correspond to granules size, content of phosphorus, carboxyl and apparent amylase. Comparing the groups of length of chain of amilopectin of the literature similarities with the evaluated groups with the behavior of the gels were also not observed. The granules size, content of apparent amylose, phosphorus, carboxyl and viscosity RVA separately could not explain the answers of the gels to the stress conditions studied in the present researches, suggesting that not always one parameter...(Complete abstract click electronic access below)
Parameters of the starch fine structure as amilopectin lateral chain, size of the starch granules, viscosity, content of apparent amylose, phosphorus and of carboxyl were investigated tryng elucidate the behavior of starchy gels in stress conditions. Seven varieties of cassava starches, two of sweet potato and one of ahipa, saffron, arrowrrot, canna, ginger, yam, peruvian carrot, taro, tania and zedoaria were evaluated. The behavior of these starchy gels was compared with commercial corn starch and two with commercial modified cassava starches recommended for specific conditions of sterilization and freezing. The gels at 5% (d.w/v) were submitted to stress conditions of acidity (pH 3,5), sterilization at 121ºC/20 minutes and to one freezing thaw cycle and evaluated at 24 and 72 hours after the preparation of the gels. Starchy gels were submitted to stress of acidity and to sterilization and after that the storage under refrigeration (4ºC) and room temperature (28 ºC). Storage condition for freezing and freezing thaw cycle stress was at -20ºC. The effect of the stress on the gels was measured by the intensity of the syneresis, firmness and viscosity. The formation of similar groups was considered as being explanatory of the evaluated characteristic. It was not possible to establish groups that would correspond to granules size, content of phosphorus, carboxyl and apparent amylase. Comparing the groups of length of chain of amilopectin of the literature similarities with the evaluated groups with the behavior of the gels were also not observed. The granules size, content of apparent amylose, phosphorus, carboxyl and viscosity RVA separately could not explain the answers of the gels to the stress conditions studied in the present researches, suggesting that not always one parameter...(Complete abstract click electronic access below)
Descrição
Palavras-chave
Amido, Amido - Esterilização, Fecula, Tecnologia de alimentos, Amido nativo, Native starch, Starch
Como citar
DAIUTO, Érica Regina. Características de féculas de tuberosas e suas relações com resistência dos géis sob condições de estresse aplicada na industrialização de alimentos. 2005. xiv, 146 f. Tese (doutorado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, 2005.