Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
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=S0101-20612021000300626 |
Resumo: | Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium. |
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Food Science and Technology (Campinas) |
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Optimization of potato starch gel formulation as green alternative of animal-sourced gelatinpotato starchresponse surface methodologyRVAPSGfunctional foodcharacterizationgelatinizationAbstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300626Food Science and Technology v.41 n.3 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24120info:eu-repo/semantics/openAccessKHAN,Faima AttaARSHAD,Muhammad UmairRIZVI,Syed Shoukat HussainAMEER,KashifANJUM,Faqir MuhammadIMRAN,MuhammadIMRAN,Alieng2021-07-23T00:00:00Zoai:scielo:S0101-20612021000300626Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
title |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
spellingShingle |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin KHAN,Faima Atta potato starch response surface methodology RVA PSG functional food characterization gelatinization |
title_short |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
title_full |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
title_fullStr |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
title_full_unstemmed |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
title_sort |
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin |
author |
KHAN,Faima Atta |
author_facet |
KHAN,Faima Atta ARSHAD,Muhammad Umair RIZVI,Syed Shoukat Hussain AMEER,Kashif ANJUM,Faqir Muhammad IMRAN,Muhammad IMRAN,Ali |
author_role |
author |
author2 |
ARSHAD,Muhammad Umair RIZVI,Syed Shoukat Hussain AMEER,Kashif ANJUM,Faqir Muhammad IMRAN,Muhammad IMRAN,Ali |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
KHAN,Faima Atta ARSHAD,Muhammad Umair RIZVI,Syed Shoukat Hussain AMEER,Kashif ANJUM,Faqir Muhammad IMRAN,Muhammad IMRAN,Ali |
dc.subject.por.fl_str_mv |
potato starch response surface methodology RVA PSG functional food characterization gelatinization |
topic |
potato starch response surface methodology RVA PSG functional food characterization gelatinization |
description |
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-01 |
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=S0101-20612021000300626 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300626 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.24120 |
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.41 n.3 2021 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_ |
1752126328205737984 |