Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756 |
Resumo: | ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF. |
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Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatmentMaranta arundinacea L.,hydrationRVADSCdietary total fiber.ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.Universidade Federal de Santa Maria2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756Ciência Rural v.49 n.10 2019reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20181037info:eu-repo/semantics/openAccessFideles,Marília CândidoBento,Juliana Aparecida CorreiaFerreira,Karen CarvalhoOliveira,Ana Lázara Matos deCaliari,MárcioSoares Júnior,Manoel Soareseng2019-09-30T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
title |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
spellingShingle |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment Fideles,Marília Cândido Maranta arundinacea L.,hydration RVA DSC dietary total fiber. |
title_short |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
title_full |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
title_fullStr |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
title_full_unstemmed |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
title_sort |
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment |
author |
Fideles,Marília Cândido |
author_facet |
Fideles,Marília Cândido Bento,Juliana Aparecida Correia Ferreira,Karen Carvalho Oliveira,Ana Lázara Matos de Caliari,Márcio Soares Júnior,Manoel Soares |
author_role |
author |
author2 |
Bento,Juliana Aparecida Correia Ferreira,Karen Carvalho Oliveira,Ana Lázara Matos de Caliari,Márcio Soares Júnior,Manoel Soares |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Fideles,Marília Cândido Bento,Juliana Aparecida Correia Ferreira,Karen Carvalho Oliveira,Ana Lázara Matos de Caliari,Márcio Soares Júnior,Manoel Soares |
dc.subject.por.fl_str_mv |
Maranta arundinacea L.,hydration RVA DSC dietary total fiber. |
topic |
Maranta arundinacea L.,hydration RVA DSC dietary total fiber. |
description |
ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
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=S0103-84782019001000756 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20181037 |
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 |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.49 n.10 2019 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140553999581184 |