Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)

Detalhes bibliográficos
Autor(a) principal: Araújo , Mariana Silva
Data de Publicação: 2020
Outros Autores: Afonso, Marcus Vinícius da Rocha, Mendes, Nathalia da Silva Rodrigues, Souza, Adriana Régia Marques de, Silveira, Miriam Fontes Araújo, Carvalho, Deivis de Moraes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10868
Resumo: The main energy reserve in plants is starch. It is unique among polysaccarides for being in the form of granules. Starch granules are heterogeneous mixtures of amylose and amylopectin. Gelatinization and retrogradation of starch depend on the ratio of amylose to amylopectin, type of crystallinity, along with the sizes and structure of starch granules. The present work determined the rheological behavior in a dynamic state, in terms of sweeping frequency, time and temperature, in addition to the extrusion of corn starch gels and arrowroot and cassava starches. The rheological study demonstrated that in all samples analyzed, whether in a non-gelatinized liquid mixture or in the form of gels, behaved as non-Newtonian fluids independent of time. Non-gelatinized mixtures showed properties of dilating non-Newtonian fluids and the gels of pseudoplastic non-Newtonian fluids. Gels were classified as elastic, as it was found that the storage module is larger than the dissipation module with the storage module decreasing with increasing temperature, and thus temperature dependent. With increased temperature, the gels showed low stability which is characteristic of weak gels. The more elastic the gel, the greater its resistance and the corn starch gel was the most resistant when compared to arrowroot and cassava starch.
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spelling Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)Comportamiento reológico y textura de geles de almidón de maíz (Zea mays) y fáculas de árbol (Maranta arundinaceaea L.) y yuca (Manihote sculenta Crantz)Comportamento reológico e textura de géis de amido de milho (Zea mays) e de féculas de araruta (Maranta arundinaceaea L.) e de mandioca (Manihote sculenta Crantz)GelatinizaçãoRetrogradaçãoFluidosElasticidade.GelatinizaciónRetrogradaciónFluidosElasticidad.GelatinizationRetrogradationFluidsElasticity.The main energy reserve in plants is starch. It is unique among polysaccarides for being in the form of granules. Starch granules are heterogeneous mixtures of amylose and amylopectin. Gelatinization and retrogradation of starch depend on the ratio of amylose to amylopectin, type of crystallinity, along with the sizes and structure of starch granules. The present work determined the rheological behavior in a dynamic state, in terms of sweeping frequency, time and temperature, in addition to the extrusion of corn starch gels and arrowroot and cassava starches. The rheological study demonstrated that in all samples analyzed, whether in a non-gelatinized liquid mixture or in the form of gels, behaved as non-Newtonian fluids independent of time. Non-gelatinized mixtures showed properties of dilating non-Newtonian fluids and the gels of pseudoplastic non-Newtonian fluids. Gels were classified as elastic, as it was found that the storage module is larger than the dissipation module with the storage module decreasing with increasing temperature, and thus temperature dependent. With increased temperature, the gels showed low stability which is characteristic of weak gels. The more elastic the gel, the greater its resistance and the corn starch gel was the most resistant when compared to arrowroot and cassava starch.La principal reserva energética de las plantas es el almidón, siendo abundante en semillas, raíces y tubérculos. De todos los polisacáridos, el almidón es el único que se produce en pequeños agregados individuales, llamados gránulos. Los gránulos de almidón son mezclas heterogéneas de dos macromoléculas, amilosa y amilopectina, que difieren en tamaño molecular y grado de ramificación. Las propiedades de gelatinización y retrogradación del almidón están relacionadas con varios factores, incluida la proporción de amilosa y amilopectina, el tipo de cristalinidad, el tamaño y la estructura del gránulo de almidón. Así, el objetivo de este trabajo fue determinar el comportamiento reológico en estado dinámico, en términos de frecuencia de barrido, tiempo y temperatura, además de la extrusión de geles de almidón de maíz y almidones de arrurruz y yuca. Se demostró mediante el estudio reológico que todas las muestras analizadas, al estar en una mezcla líquida no gelatinizada o en forma de geles, presentaban características de fluidos no newtonianos independientes del tiempo. Las mezclas no gelatinizadas mostraron propiedades de dilatación de fluidos no newtonianos y los geles de fluidos pseudoplásticos no newtonianos. Los geles se clasificaron como elásticos, ya que se encontró que el módulo de almacenamiento es más grande que el módulo de disipación y, dependiendo de la temperatura, disminuye con su aumento. Se concluyó que con el aumento progresivo de temperatura, los geles mostraron baja estabilidad, característica de los geles débiles. Cuanto más elástico es el gel, mayor es su resistencia, y el gel de almidón de maíz es más resistente en comparación con el almidón de arrurruz y yuca.A principal reserva de energia nas plantas é o amido, sendo abundante em sementes, raízes e tubérculos. De todos os polissacarídeos, o amido é o único produzido em pequenos agregados individuais, denominados grânulos. Os grânulos de amido são misturas heterogêneas de duas macromoléculas, amilose e amilopectina, que diferem no tamanho molecular e grau de ramificação. As propriedades de gelatinização e retrogradação do amido estão relacionadas a vários fatores, incluindo proporção de amilose e amilopectina, tipo de cristalinidade, tamanho e estrutura do grânulo de amido. Desta forma, o objetivo deste trabalho foi determinar o comportamento reológico em estado dinâmico, quanto à varredura de frequência, tempo e temperatura, além da extrusão dos géis de amido de milho e féculas de araruta e de mandioca. Demonstrou-se através do estudo reológico que todas as amostras analisadas, sendo em mistura líquida não gelatinizada ou em forma de géis, apresentaram características de fluidos Não-Newtonianos independentes do tempo. As misturas não gelatinizadas apresentaram propriedades de fluídos Não-Newtonianos dilatantes e os géis de fluidos Não-Newtonianos pseudoplásticos. Os géis foram classificados como elásticos, pois verificou-se que o módulo de armazenamento é maior que o módulo de dissipação e dependentemente da temperatura, decresce com o seu aumento.  Concluiu-se que com o aumento progressivo da temperatura, os géis apresentaram baixa estabilidade, característica de géis fracos. Quanto mais elástico é o gel, maior será a sua resistência, sendo que o gel de amido de milho foi mais resistente quando comparado às féculas de araruta e de mandioca.Research, Society and Development2020-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1086810.33448/rsd-v9i12.10868Research, Society and Development; Vol. 9 No. 12; e16191210868Research, Society and Development; Vol. 9 Núm. 12; e16191210868Research, Society and Development; v. 9 n. 12; e161912108682525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10868/9773Copyright (c) 2020 Mariana Silva Araújo ; Marcus Vinícius da Rocha Afonso; Nathalia da Silva Rodrigues Mendes; Adriana Régia Marques de Souza; Miriam Fontes Araújo Silveira; Deivis de Moraes Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Araújo , Mariana SilvaAfonso, Marcus Vinícius da Rocha Mendes, Nathalia da Silva Rodrigues Souza, Adriana Régia Marques de Silveira, Miriam Fontes Araújo Carvalho, Deivis de Moraes 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10868Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:50.303908Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
Comportamiento reológico y textura de geles de almidón de maíz (Zea mays) y fáculas de árbol (Maranta arundinaceaea L.) y yuca (Manihote sculenta Crantz)
Comportamento reológico e textura de géis de amido de milho (Zea mays) e de féculas de araruta (Maranta arundinaceaea L.) e de mandioca (Manihote sculenta Crantz)
title Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
spellingShingle Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
Araújo , Mariana Silva
Gelatinização
Retrogradação
Fluidos
Elasticidade.
Gelatinización
Retrogradación
Fluidos
Elasticidad.
Gelatinization
Retrogradation
Fluids
Elasticity.
title_short Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
title_full Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
title_fullStr Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
title_full_unstemmed Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
title_sort Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)
author Araújo , Mariana Silva
author_facet Araújo , Mariana Silva
Afonso, Marcus Vinícius da Rocha
Mendes, Nathalia da Silva Rodrigues
Souza, Adriana Régia Marques de
Silveira, Miriam Fontes Araújo
Carvalho, Deivis de Moraes
author_role author
author2 Afonso, Marcus Vinícius da Rocha
Mendes, Nathalia da Silva Rodrigues
Souza, Adriana Régia Marques de
Silveira, Miriam Fontes Araújo
Carvalho, Deivis de Moraes
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Araújo , Mariana Silva
Afonso, Marcus Vinícius da Rocha
Mendes, Nathalia da Silva Rodrigues
Souza, Adriana Régia Marques de
Silveira, Miriam Fontes Araújo
Carvalho, Deivis de Moraes
dc.subject.por.fl_str_mv Gelatinização
Retrogradação
Fluidos
Elasticidade.
Gelatinización
Retrogradación
Fluidos
Elasticidad.
Gelatinization
Retrogradation
Fluids
Elasticity.
topic Gelatinização
Retrogradação
Fluidos
Elasticidade.
Gelatinización
Retrogradación
Fluidos
Elasticidad.
Gelatinization
Retrogradation
Fluids
Elasticity.
description The main energy reserve in plants is starch. It is unique among polysaccarides for being in the form of granules. Starch granules are heterogeneous mixtures of amylose and amylopectin. Gelatinization and retrogradation of starch depend on the ratio of amylose to amylopectin, type of crystallinity, along with the sizes and structure of starch granules. The present work determined the rheological behavior in a dynamic state, in terms of sweeping frequency, time and temperature, in addition to the extrusion of corn starch gels and arrowroot and cassava starches. The rheological study demonstrated that in all samples analyzed, whether in a non-gelatinized liquid mixture or in the form of gels, behaved as non-Newtonian fluids independent of time. Non-gelatinized mixtures showed properties of dilating non-Newtonian fluids and the gels of pseudoplastic non-Newtonian fluids. Gels were classified as elastic, as it was found that the storage module is larger than the dissipation module with the storage module decreasing with increasing temperature, and thus temperature dependent. With increased temperature, the gels showed low stability which is characteristic of weak gels. The more elastic the gel, the greater its resistance and the corn starch gel was the most resistant when compared to arrowroot and cassava starch.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-16
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://rsdjournal.org/index.php/rsd/article/view/10868
10.33448/rsd-v9i12.10868
url https://rsdjournal.org/index.php/rsd/article/view/10868
identifier_str_mv 10.33448/rsd-v9i12.10868
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10868/9773
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e16191210868
Research, Society and Development; Vol. 9 Núm. 12; e16191210868
Research, Society and Development; v. 9 n. 12; e16191210868
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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