Improvement in spray-drying technology for preparation of pregelatinized cassava starch

Detalhes bibliográficos
Autor(a) principal: SANTOS,Thais Paes Rodrigues dos
Data de Publicação: 2019
Outros Autores: FRANCO,Célia Maria Landi, MISCHAN,Martha Maria, LEONEL,Magali
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939
Resumo: Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.
id SBCTA-1_38c0262dffa0fb77f45927f89dbfa66e
oai_identifier_str oai:scielo:S0101-20612019000400939
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Improvement in spray-drying technology for preparation of pregelatinized cassava starchmorphologyX-ray diffractionthermal propertiespasting propertiespregelatinizationAbstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.10418info:eu-repo/semantics/openAccessSANTOS,Thais Paes Rodrigues dosFRANCO,Célia Maria LandiMISCHAN,Martha MariaLEONEL,Magalieng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400939Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Improvement in spray-drying technology for preparation of pregelatinized cassava starch
title Improvement in spray-drying technology for preparation of pregelatinized cassava starch
spellingShingle Improvement in spray-drying technology for preparation of pregelatinized cassava starch
SANTOS,Thais Paes Rodrigues dos
morphology
X-ray diffraction
thermal properties
pasting properties
pregelatinization
title_short Improvement in spray-drying technology for preparation of pregelatinized cassava starch
title_full Improvement in spray-drying technology for preparation of pregelatinized cassava starch
title_fullStr Improvement in spray-drying technology for preparation of pregelatinized cassava starch
title_full_unstemmed Improvement in spray-drying technology for preparation of pregelatinized cassava starch
title_sort Improvement in spray-drying technology for preparation of pregelatinized cassava starch
author SANTOS,Thais Paes Rodrigues dos
author_facet SANTOS,Thais Paes Rodrigues dos
FRANCO,Célia Maria Landi
MISCHAN,Martha Maria
LEONEL,Magali
author_role author
author2 FRANCO,Célia Maria Landi
MISCHAN,Martha Maria
LEONEL,Magali
author2_role author
author
author
dc.contributor.author.fl_str_mv SANTOS,Thais Paes Rodrigues dos
FRANCO,Célia Maria Landi
MISCHAN,Martha Maria
LEONEL,Magali
dc.subject.por.fl_str_mv morphology
X-ray diffraction
thermal properties
pasting properties
pregelatinization
topic morphology
X-ray diffraction
thermal properties
pasting properties
pregelatinization
description Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was used to test the three independent variables: the preheating temperature, starch concentration, and heating time, and the behavior of the system was assessed by response surface methodology. The results showed a significant effect of both the preheating temperature and heating time on the cold viscosity. The combination of the preheating temperature and starch concentration affected the crystallinity, enthalpy change, solubility, and final viscosity. Modification by spray-drying resulted in a decrease in the crystalline regions, and enthalpy change, as well as an increase in the cold viscosity. The optimal conditions for obtaining partially gelatinized cassava starch with high cold viscosity and lower breakdown, desirable characteristics for commercial pregelatinized starch, are as follows: starch concentration of 25%, preheating temperature of 52 °C, and processing heating time of 10 min.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400939
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.10418
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.4 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126324742291456

Registros relacionados