Efeitos de tratamentos hidrotérmicos nas propriedades viscográficas e amidos resistentes em féculas de mandioca
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Data
2008-10-16
Autores
Silva, Tânia Priscila Lúcio da [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Amidos naturais muitas vezes não têm características específicas para um processamento industrial, assim, amidos modificados são usados para proporcionar aos produtos amiláceos propriedades desejáveis tais como textura, aparência, maciez e outras. As modificações produzidas nos amidos geralmente repercutem em algumas de suas propriedades físicas tais como: temperatura de pasta, viscosidade, quebra de viscosidade, tendência de retrogradação. Os tratamentos hidrotérmicos modificam as propriedades físico-químicas dos amidos sem destruir a estrutura granular e nem adicionar outras espécies química às amostras tratadas, ou seja, o amido continua sendo natural. Estudos indicam que estas modificações repercutem nas propriedades funcionais inclusive na resistência às ações de enzimas presentes no trato digestivo alto e desta forma aumentando a concentração de amidos resistentes. Deste modo, o presente trabalho teve como objetivo verificar o efeito dos tratamentos hidrotérmicos tipo “annealing” e calor-umidade em amostras de amidos extraídos de quatro diferentes variedades de mandioca, na concentração de amido resistente e propriedades de pasta e também analisar os perfis das concentrações de amido resistente e respectivas propriedades de pasta de duas variedades de mandioca com diferentes estágios de desenvolvimento. Os amidos de mandioca Fécula Branca, Cascuda, Capora e IAC 576/70 in natura e modificados com os tratamentos “annealing” e calor/umidade, foram avaliados quanto às suas propriedades de pasta e concentração de amido resistente. As duas variedades de amido de mandioca Fécula Branca e Cascuda com idades fisiológicas de 10, 11, 12, 13, 14 e 15 meses, foram analisadas em suas propriedades de pasta e concentração de amido resistente. Os resultados dos tratamentos hidrotérmicos foram significativos, sendo que os amidos submetidos ao tratamento...
Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the annealing and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below)
Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the annealing and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Amido, Mandioca, Amido - Viscosidade, Starch, Hydrothermal treatments, Pasting properties. Resistant starch
Como citar
SILVA, Tânia Priscila Lúcio da. Efeitos de tratamentos hidrotérmicos nas propriedades viscográficas e amidos resistentes em féculas de mandioca. 2008. xii, 82 f. Dissertação (mestrado) - Universidade Estadual Paulista , Faculdade de Ciências Agronômicas de Botucatu, 2008.