Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert

Detalhes bibliográficos
Autor(a) principal: Souza, Natália Tolfo de
Data de Publicação: 2024
Outros Autores: Lima, Geovanna Lemos, Oliveira-Folador, Gabrieli, Sora, Gisele Teixeira de Souza, Paula, Ladyslene Chrístyns de, Polesi, Luís Fernando
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista de Engenharia Química e Química
Texto Completo: https://periodicos.ufv.br/jcec/article/view/18452
Resumo: Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.
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spelling Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessertModificação química e física de amido de milho e aplicação em sobremesa láctea de cupuaçu e babaçuCorn starchChemical modificationPhysical modificationTheobroma grandiflorumAttalea speciosaAmido de milhoModificação químicaModificação FísicaTheobroma grandiflorumAttalea speciosaCorn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.O amido de milho não é adequado para produtos que necessitam de armazenamento refrigerado, devido à alta sinérese. Para superar esta e outras limitações, podem ser utilizadas modificações químicas e físicas. Considerando a aplicação de frutas amazônicas em sobremesa láctea como forma de agregar valor aos produtos, este trabalho teve como objetivo modificar o amido de milho com tratamentos químicos e físicos, avaliar suas características físico-químicas, aplicar o amido modificado em sobremesa láctea de babaçu e cupuaçu e avaliar suas propriedades físico-químicas e sensoriais. Os amidos foram modificados quimicamente por peróxido de hidrogênio e hipoclorito de sódio a 1, 2 e 3% e fisicamente por HMT com 15, 20 e 25% de umidade e annealing à 50, 55 e 60 °C. A modificação pelo peróxido de hidrogênio causou uma diminuição considerável na liberação de água, com sinérese após 7 dias de 0%, por isso esse amido foi utilizado na sobremesa láctea. A análise de sinérese das sobremesas confirmou que a modificação do peróxido de hidrogênio foi capaz de reduzir consideravelmente a sinérese dos produtos lácteos. Os provadores não sentiram diferença significativa entre as amostras com amido nativo e modificado nos testes sensoriais. A sobremesa mista láctea obteve boa aceitação e intenção de compra.Universidade Federal de Viçosa - UFV2024-03-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1845210.18540/jcecvl10iss2pp18452The Journal of Engineering and Exact Sciences; Vol. 10 No. 2 (2024); 18452The Journal of Engineering and Exact Sciences; Vol. 10 Núm. 2 (2024); 18452The Journal of Engineering and Exact Sciences; v. 10 n. 2 (2024); 184522527-1075reponame:Revista de Engenharia Química e Químicainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/jcec/article/view/18452/9558Copyright (c) 2024 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Natália Tolfo deLima, Geovanna LemosOliveira-Folador, GabrieliSora, Gisele Teixeira de SouzaPaula, Ladyslene Chrístyns dePolesi, Luís Fernando2024-04-20T19:31:45Zoai:ojs.periodicos.ufv.br:article/18452Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/indexONGhttps://periodicos.ufv.br/jcec/oaijcec.journal@ufv.br||req2@ufv.br2446-94162446-9416opendoar:2024-04-20T19:31:45Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
Modificação química e física de amido de milho e aplicação em sobremesa láctea de cupuaçu e babaçu
title Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
spellingShingle Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
Souza, Natália Tolfo de
Corn starch
Chemical modification
Physical modification
Theobroma grandiflorum
Attalea speciosa
Amido de milho
Modificação química
Modificação Física
Theobroma grandiflorum
Attalea speciosa
title_short Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
title_full Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
title_fullStr Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
title_full_unstemmed Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
title_sort Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
author Souza, Natália Tolfo de
author_facet Souza, Natália Tolfo de
Lima, Geovanna Lemos
Oliveira-Folador, Gabrieli
Sora, Gisele Teixeira de Souza
Paula, Ladyslene Chrístyns de
Polesi, Luís Fernando
author_role author
author2 Lima, Geovanna Lemos
Oliveira-Folador, Gabrieli
Sora, Gisele Teixeira de Souza
Paula, Ladyslene Chrístyns de
Polesi, Luís Fernando
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Souza, Natália Tolfo de
Lima, Geovanna Lemos
Oliveira-Folador, Gabrieli
Sora, Gisele Teixeira de Souza
Paula, Ladyslene Chrístyns de
Polesi, Luís Fernando
dc.subject.por.fl_str_mv Corn starch
Chemical modification
Physical modification
Theobroma grandiflorum
Attalea speciosa
Amido de milho
Modificação química
Modificação Física
Theobroma grandiflorum
Attalea speciosa
topic Corn starch
Chemical modification
Physical modification
Theobroma grandiflorum
Attalea speciosa
Amido de milho
Modificação química
Modificação Física
Theobroma grandiflorum
Attalea speciosa
description Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.
publishDate 2024
dc.date.none.fl_str_mv 2024-03-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/18452
10.18540/jcecvl10iss2pp18452
url https://periodicos.ufv.br/jcec/article/view/18452
identifier_str_mv 10.18540/jcecvl10iss2pp18452
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/18452/9558
dc.rights.driver.fl_str_mv Copyright (c) 2024 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2024 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 10 No. 2 (2024); 18452
The Journal of Engineering and Exact Sciences; Vol. 10 Núm. 2 (2024); 18452
The Journal of Engineering and Exact Sciences; v. 10 n. 2 (2024); 18452
2527-1075
reponame:Revista de Engenharia Química e Química
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista de Engenharia Química e Química
collection Revista de Engenharia Química e Química
repository.name.fl_str_mv Revista de Engenharia Química e Química - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv jcec.journal@ufv.br||req2@ufv.br
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