Araucaria angustifolia seeds drying behaviour, flour and starch properties

Detalhes bibliográficos
Autor(a) principal: Pereira, Laisa Pellizzaro
Data de Publicação: 2020
Outros Autores: Amante, Edna Regina, Ribeiro, Deise Helena Baggio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/6621
Resumo: A. angustifolia seeds processing allows to extend its offer period. This research had the aim to study differences between fresh and frozen raw seeds drying characteristics, establish the flour microbiological, the starch granule morphologic and pasting properties. The methodology used was laboratory research. The starch was extracted and determined the amylose content, the granules were examined by SEM, the pasting properties by RVA and the thermal behaviour by DSC. The frozen seeds presented higher drying rate, however from the critical moisture, they had similar intern resistance. The starch yield was 19.5% and its amylose content was 12.9%. Through SEM was identified smooth granules without erosion, thus oval and rounded shape. The viscosity pattern corresponds to a matrix with tendency to retrogradation. The starch initial pasting temperature, endothermic peak temperature, complete gelatinization temperature and enthalpy of gelatinization found were, 53.34, 60.32, 67.25 and 2.58 J/g.
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spelling Araucaria angustifolia seeds drying behaviour, flour and starch propertiesComportamiento de secado, propiedades de la harina y el almidón de semillas de Ararucaria angustifoliaComportamento da secagem, propriedades da farinha e amido de sementes de Ararucaria angustifóliaPinhãoDryingAmylosePasting properties. PiñónSecadoAmilosaPropiedades de pasta.PinhãoSecagemAmilosePropriedades de pasta.A. angustifolia seeds processing allows to extend its offer period. This research had the aim to study differences between fresh and frozen raw seeds drying characteristics, establish the flour microbiological, the starch granule morphologic and pasting properties. The methodology used was laboratory research. The starch was extracted and determined the amylose content, the granules were examined by SEM, the pasting properties by RVA and the thermal behaviour by DSC. The frozen seeds presented higher drying rate, however from the critical moisture, they had similar intern resistance. The starch yield was 19.5% and its amylose content was 12.9%. Through SEM was identified smooth granules without erosion, thus oval and rounded shape. The viscosity pattern corresponds to a matrix with tendency to retrogradation. The starch initial pasting temperature, endothermic peak temperature, complete gelatinization temperature and enthalpy of gelatinization found were, 53.34, 60.32, 67.25 and 2.58 J/g.El procesamiento de semillas de A. angustifolia permite extender su período de oferta. Esta investigación tuve como objectivo el studio de las características de secado de semillas crudas frescas y congeladas, estableció las propiedades microbiológicas de la harina, las propiedades morfológicas y de pasta del gránulo de almidón. La metodología empleada fué la investigación laboratorial, desde la qual se extrajo el almidón y se determinó el contenido de amilosa, se examinaron los gránulos mediante SEM, las propiedades de la pulpa mediante RVA y el comportamiento térmico mediante DSC. Las semillas congeladas mostraron una mayor tasa de secado, sin embargo, debido a la humedad crítica, presentaron una resistencia interna similar. El rendimiento de almidón fue del 19,5% y su contenido de amilosa fue del 12,9%. A través de SEM, se identificaron gránulos lisos, sin erosión, ovales y redondeados. El patrón de viscosidad corresponde a una matriz con tendencia a retrógrarse. La temperatura de la suspensión de almidón, la temperatura pico endotérmica, la temperatura de gelatinización completa y la entalpía de gelatinización encontradas fueron 53,34, 60,32, 67,25 y 2,58 J / g.O processamento de sementes de A. angustifolia permite estender seu período de oferta. Esta pesquisa objetivou o estudo das características de secagem de sementes cruas frescas e congeladas, estabeleceu as propriedades microbiológicas da farinha, as propriedades morfológicas e de pasta do grânulo de amido. A metodologia empregada foi a pesquisa laboratorial, na qual o amido foi extraído e determinado o teor de amilose, os grânulos foram examinados por MEV, as propriedades de pasta por RVA e o comportamento térmico por DSC. As sementes congeladas apresentaram maior taxa de secagem, porém, a partir da umidade crítica, apresentaram resistência interna semelhante. O rendimento de amido foi de 19,5% e o seu teor de amilose foi de 12,9%. Através do MEV foram identificados grânulos lisos, sem erosão, forma oval e arredondada. O padrão de viscosidade corresponde a uma matriz com tendência à retrogradação. A temperatura de pasta inicial do amido, a temperatura de pico endotérmica, a temperatura de gelatinização completa e a entalpia de gelatinização encontradas foram 53,34, 60,32, 67,25 e 2,58 J / g.Research, Society and Development2020-08-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/662110.33448/rsd-v9i8.6621Research, Society and Development; Vol. 9 No. 8; e935986621Research, Society and Development; Vol. 9 Núm. 8; e935986621Research, Society and Development; v. 9 n. 8; e9359866212525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/6621/6032Copyright (c) 2020 Laisa Pellizzaro Pereira, Deise Helena Baggio Ribeiro, Edna Regina Amantehttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPereira, Laisa PellizzaroAmante, Edna ReginaRibeiro, Deise Helena Baggio2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6621Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:40.933620Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Araucaria angustifolia seeds drying behaviour, flour and starch properties
Comportamiento de secado, propiedades de la harina y el almidón de semillas de Ararucaria angustifolia
Comportamento da secagem, propriedades da farinha e amido de sementes de Ararucaria angustifólia
title Araucaria angustifolia seeds drying behaviour, flour and starch properties
spellingShingle Araucaria angustifolia seeds drying behaviour, flour and starch properties
Pereira, Laisa Pellizzaro
Pinhão
Drying
Amylose
Pasting properties.
Piñón
Secado
Amilosa
Propiedades de pasta.
Pinhão
Secagem
Amilose
Propriedades de pasta.
title_short Araucaria angustifolia seeds drying behaviour, flour and starch properties
title_full Araucaria angustifolia seeds drying behaviour, flour and starch properties
title_fullStr Araucaria angustifolia seeds drying behaviour, flour and starch properties
title_full_unstemmed Araucaria angustifolia seeds drying behaviour, flour and starch properties
title_sort Araucaria angustifolia seeds drying behaviour, flour and starch properties
author Pereira, Laisa Pellizzaro
author_facet Pereira, Laisa Pellizzaro
Amante, Edna Regina
Ribeiro, Deise Helena Baggio
author_role author
author2 Amante, Edna Regina
Ribeiro, Deise Helena Baggio
author2_role author
author
dc.contributor.author.fl_str_mv Pereira, Laisa Pellizzaro
Amante, Edna Regina
Ribeiro, Deise Helena Baggio
dc.subject.por.fl_str_mv Pinhão
Drying
Amylose
Pasting properties.
Piñón
Secado
Amilosa
Propiedades de pasta.
Pinhão
Secagem
Amilose
Propriedades de pasta.
topic Pinhão
Drying
Amylose
Pasting properties.
Piñón
Secado
Amilosa
Propiedades de pasta.
Pinhão
Secagem
Amilose
Propriedades de pasta.
description A. angustifolia seeds processing allows to extend its offer period. This research had the aim to study differences between fresh and frozen raw seeds drying characteristics, establish the flour microbiological, the starch granule morphologic and pasting properties. The methodology used was laboratory research. The starch was extracted and determined the amylose content, the granules were examined by SEM, the pasting properties by RVA and the thermal behaviour by DSC. The frozen seeds presented higher drying rate, however from the critical moisture, they had similar intern resistance. The starch yield was 19.5% and its amylose content was 12.9%. Through SEM was identified smooth granules without erosion, thus oval and rounded shape. The viscosity pattern corresponds to a matrix with tendency to retrogradation. The starch initial pasting temperature, endothermic peak temperature, complete gelatinization temperature and enthalpy of gelatinization found were, 53.34, 60.32, 67.25 and 2.58 J/g.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-02
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/6621
10.33448/rsd-v9i8.6621
url https://rsdjournal.org/index.php/rsd/article/view/6621
identifier_str_mv 10.33448/rsd-v9i8.6621
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/6621/6032
dc.rights.driver.fl_str_mv Copyright (c) 2020 Laisa Pellizzaro Pereira, Deise Helena Baggio Ribeiro, Edna Regina Amante
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Laisa Pellizzaro Pereira, Deise Helena Baggio Ribeiro, Edna Regina Amante
http://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. 8; e935986621
Research, Society and Development; Vol. 9 Núm. 8; e935986621
Research, Society and Development; v. 9 n. 8; e935986621
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
_version_ 1797052655268265984

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