Development of oxidised and heat–moisture treated potato starch film

Detalhes bibliográficos
Autor(a) principal: Zavareze, Elessandra da Rosa
Data de Publicação: 2012
Outros Autores: Pinto, Vânia Zanella, Klein, Bruna, Halal, Shanise Lisie Mello El, Elias, Moacir Cardoso, Prentice-Hernández, Carlos, Dias, Alvaro Renato Guerra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4521
Resumo: This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.
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spelling Zavareze, Elessandra da RosaPinto, Vânia ZanellaKlein, BrunaHalal, Shanise Lisie Mello ElElias, Moacir CardosoPrentice-Hernández, CarlosDias, Alvaro Renato Guerra2014-08-22T18:54:05Z2014-08-22T18:54:05Z2012ZAVAREZE, Elessandra da Rosa et al. Development of oxidised and heat–moisture treated potato starch film. Food Chemistry, v. 132, n. 1, p. 344–350, 2012. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814611015615>. Acesso em: 25 jul. 2014.0308-8146http://repositorio.furg.br/handle/1/452110.1016/j.foodchem.2011.10.090This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.engFilmHeat–Moisture TreatmentOxidationPotato StarchDevelopment of oxidised and heat–moisture treated potato starch filminfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINAL27- Development of oxidised and heat–moisture treated potato starch film.pdf27- Development of oxidised and heat–moisture treated potato starch film.pdfapplication/pdf254878https://repositorio.furg.br/bitstream/1/4521/1/27-%20Development%20of%20oxidised%20and%20heat%e2%80%93moisture%20treated%20potato%20starch%20film.pdf2fb04d09ae8fc77f97d8740eb490a416MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4521/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/45212014-08-22 15:54:05.801open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-08-22T18:54:05Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Development of oxidised and heat–moisture treated potato starch film
title Development of oxidised and heat–moisture treated potato starch film
spellingShingle Development of oxidised and heat–moisture treated potato starch film
Zavareze, Elessandra da Rosa
Film
Heat–Moisture Treatment
Oxidation
Potato Starch
title_short Development of oxidised and heat–moisture treated potato starch film
title_full Development of oxidised and heat–moisture treated potato starch film
title_fullStr Development of oxidised and heat–moisture treated potato starch film
title_full_unstemmed Development of oxidised and heat–moisture treated potato starch film
title_sort Development of oxidised and heat–moisture treated potato starch film
author Zavareze, Elessandra da Rosa
author_facet Zavareze, Elessandra da Rosa
Pinto, Vânia Zanella
Klein, Bruna
Halal, Shanise Lisie Mello El
Elias, Moacir Cardoso
Prentice-Hernández, Carlos
Dias, Alvaro Renato Guerra
author_role author
author2 Pinto, Vânia Zanella
Klein, Bruna
Halal, Shanise Lisie Mello El
Elias, Moacir Cardoso
Prentice-Hernández, Carlos
Dias, Alvaro Renato Guerra
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Zavareze, Elessandra da Rosa
Pinto, Vânia Zanella
Klein, Bruna
Halal, Shanise Lisie Mello El
Elias, Moacir Cardoso
Prentice-Hernández, Carlos
Dias, Alvaro Renato Guerra
dc.subject.por.fl_str_mv Film
Heat–Moisture Treatment
Oxidation
Potato Starch
topic Film
Heat–Moisture Treatment
Oxidation
Potato Starch
description This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.
publishDate 2012
dc.date.issued.fl_str_mv 2012
dc.date.accessioned.fl_str_mv 2014-08-22T18:54:05Z
dc.date.available.fl_str_mv 2014-08-22T18:54:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv ZAVAREZE, Elessandra da Rosa et al. Development of oxidised and heat–moisture treated potato starch film. Food Chemistry, v. 132, n. 1, p. 344–350, 2012. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814611015615>. Acesso em: 25 jul. 2014.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/4521
dc.identifier.issn.none.fl_str_mv 0308-8146
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.foodchem.2011.10.090
identifier_str_mv ZAVAREZE, Elessandra da Rosa et al. Development of oxidised and heat–moisture treated potato starch film. Food Chemistry, v. 132, n. 1, p. 344–350, 2012. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814611015615>. Acesso em: 25 jul. 2014.
0308-8146
10.1016/j.foodchem.2011.10.090
url http://repositorio.furg.br/handle/1/4521
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
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instname_str Universidade Federal do Rio Grande (FURG)
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institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
bitstream.url.fl_str_mv https://repositorio.furg.br/bitstream/1/4521/1/27-%20Development%20of%20oxidised%20and%20heat%e2%80%93moisture%20treated%20potato%20starch%20film.pdf
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