The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits

Detalhes bibliográficos
Autor(a) principal: Correia, Paula Reis
Data de Publicação: 2012
Outros Autores: Nunes, Maria Cristina, Beirão-da-Costa, Maria Luísa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4288
Resumo: Available at ScienceDirect
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spelling The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruitschestnutisolation methodstarchfunctional propertiesthermal propertiesrheological propertiesAvailable at ScienceDirectThe functionality of starch from chestnut (Castanea sativa Mill.) fruits isolated by alkaline and enzymatic methods were assessed. The studied properties included: solubility, swelling power, pasting properties, synaeresis, turbidity, and thermal and rheological behaviours. In addition amylose and resistant starch content were also evaluated. Results showed that the starch isolation method induced changes in most of those properties. Extracted starches (with high contents of amylose and resistant starch) showed low and similar swelling solubility values for all of the samples. Gelatinisation temperatures were also similar (61.5e63.0 C), but the enzymatic method induced lower consistencies at 95 C and after holding at this temperature. High values of setback were found, which were clearly affected by the isolation method. This parameter presented lower values for starches isolated by alkaline method (160 BU and 235 BU, respectively for Martainha and Longal). Starches did not present a peak consistency during pasting. Turbidity and synaeresis values were low at room temperature. Synaeresis increased when pastes were stored at low temperatures. This effect was more evident for the material isolated by enzymatic method. All of the isolation starches presented low enthalpy values (3.0e3.5 J/g), but the activation energy was higher for Martainha starches and for starches isolated by A3S method. Pastes showed viscoelastic behaviour, with a predominance of elastic property, forming strong gels after cooling. Longal variety seems to be less resistant to the effect of isolation method. In general starches isolated by the alkali method present the best functional properties as a food ingredientElsevierRepositório da Universidade de LisboaCorreia, Paula ReisNunes, Maria CristinaBeirão-da-Costa, Maria Luísa2012-04-26T13:28:58Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4288eng"Food Hydrocolloids". ISSN 0268-005X. 27 (2012) 256-2630268-005Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:17Zoai:www.repository.utl.pt:10400.5/4288Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:59.083832Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
title The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
spellingShingle The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
Correia, Paula Reis
chestnut
isolation method
starch
functional properties
thermal properties
rheological properties
title_short The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
title_full The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
title_fullStr The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
title_full_unstemmed The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
title_sort The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
author Correia, Paula Reis
author_facet Correia, Paula Reis
Nunes, Maria Cristina
Beirão-da-Costa, Maria Luísa
author_role author
author2 Nunes, Maria Cristina
Beirão-da-Costa, Maria Luísa
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Correia, Paula Reis
Nunes, Maria Cristina
Beirão-da-Costa, Maria Luísa
dc.subject.por.fl_str_mv chestnut
isolation method
starch
functional properties
thermal properties
rheological properties
topic chestnut
isolation method
starch
functional properties
thermal properties
rheological properties
description Available at ScienceDirect
publishDate 2012
dc.date.none.fl_str_mv 2012-04-26T13:28:58Z
2012
2012-01-01T00:00:00Z
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.uri.fl_str_mv http://hdl.handle.net/10400.5/4288
url http://hdl.handle.net/10400.5/4288
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Hydrocolloids". ISSN 0268-005X. 27 (2012) 256-263
0268-005X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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