White and orange fleshed-sweet potato starches modified by autoclave

Detalhes bibliográficos
Autor(a) principal: Silva , Giselle de Lima Paixão e
Data de Publicação: 2021
Outros Autores: Bento , Juliana Aparecida Correia, Bataus, Luiz Artur Mendes, Soares Soares Júnior, Manoel, Caliari, Márcio, Souza Neto, Menandes Alves de, Ferreira, Karen Carvalho, Oliveira, Ana Lázara Matos de, Andrade , Jhonathan Raphael
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11620
Resumo: . The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.
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spelling White and orange fleshed-sweet potato starches modified by autoclaveAlmidones de boniato de pulpa blanca y naranja modificados por autoclaveAmidos de batata-doce de polpas branca e laranja modificados por autoclaveIpomoea batatas LRVADSCSolubilidade e absorção em águaMicroscopia eletrônica de varredura.Ipomoea batatas LRVADSCWater solubility and absorptionScanning electron microscopy.Ipomoea batatas LRVADSCSolubilidad y absorción en aguaMicroscopía electrónica de barrido.. The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.El objetivo de esta investigación, utilizando un Diseño Rotacional Central Compuesto, fue evaluar si la humedad y el tiempo de exposición a una temperatura de 121 ° C y presión de 1.1 kgf. cm2 en autoclave sería capaz de modificar las propiedades morfológicas, térmicas, funcionales y de pegado de los almidones de batata con pulpa naranja (ABDL) y blanca (ABDB). La modificación aumentó: el absorcíon a 60ºC de ABDB y de solubilidad a 60ºC de ABDL, el setback del ABDB, la viscosidad final del ABDL y la entalpía para ambos, además de reducir la breakdown del ABDL. Las micrografías de almidones modificados mostraron grietas y en la superficie de los gránulos, y pre-gelatinización del ABDL, confirmando que la humedad y el tiempo de exposición afectaron sus propiedades morfológicas, térmicas, funcionales y de pegado. Por lo tanto, debido al uso prometedor, los autores sugieren futuras investigaciones con ABDL e ABDB esterilizados en autoclave para probar aplicaciones tecnológicas.O objetivo desta pesquisa, utilizando um Delineamento Central Composto Rotacional, foi avaliar se a umidade e o tempo de exposição a uma temperatura de 121 ° C e pressão de 1.1 kgf. cm2 em autoclave seriam capazes de modificar as propriedades morfológicas, térmicas, funcionais e de pasta dos Amidos de Batata Doce de polpas de cor Laranja (ABDL) e Branca (ABDB). A modificação demonstrou aumentar: a absorção a 60ºC do amido ABDB e a solubilidade a 60ºC do ABDL, o setback do ABDB, a viscosidade final do ABDL e a entalpia para ambos, além de reduzir o breakdown do ABDL. As micrografias dos amidos modificados mostraram rachaduras na superfície dos grânulos e pré-gelatinização do ABDL, confirmando que a umidade e o tempo de exposição afetaram suas propriedades morfológicas, térmicas, funcionais e de pasta. Portanto, devido ao uso promissor, os autores sugerem pesquisas futuras com ABDL e ABDBR autoclavados para testar aplicações tecnológicas.Research, Society and Development2021-01-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1162010.33448/rsd-v10i1.11620Research, Society and Development; Vol. 10 No. 1; e14210111620Research, Society and Development; Vol. 10 Núm. 1; e14210111620Research, Society and Development; v. 10 n. 1; e142101116202525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11620/10338Copyright (c) 2021 Giselle de Lima Paixão e Silva ; Juliana Aparecida Correia Bento ; Luiz Artur Mendes Bataus; Manoel Soares Soares Júnior; Márcio Caliari; Menandes Alves de Souza Neto; Karen Carvalho Ferreira; Ana Lázara Matos de Oliveira; Jhonathan Raphael Andrade https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva , Giselle de Lima Paixão e Bento , Juliana Aparecida Correia Bataus, Luiz Artur Mendes Soares Soares Júnior, ManoelCaliari, MárcioSouza Neto, Menandes Alves de Ferreira, Karen Carvalho Oliveira, Ana Lázara Matos de Andrade , Jhonathan Raphael 2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11620Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:23.759458Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv White and orange fleshed-sweet potato starches modified by autoclave
Almidones de boniato de pulpa blanca y naranja modificados por autoclave
Amidos de batata-doce de polpas branca e laranja modificados por autoclave
title White and orange fleshed-sweet potato starches modified by autoclave
spellingShingle White and orange fleshed-sweet potato starches modified by autoclave
Silva , Giselle de Lima Paixão e
Ipomoea batatas L
RVA
DSC
Solubilidade e absorção em água
Microscopia eletrônica de varredura.
Ipomoea batatas L
RVA
DSC
Water solubility and absorption
Scanning electron microscopy.
Ipomoea batatas L
RVA
DSC
Solubilidad y absorción en agua
Microscopía electrónica de barrido.
title_short White and orange fleshed-sweet potato starches modified by autoclave
title_full White and orange fleshed-sweet potato starches modified by autoclave
title_fullStr White and orange fleshed-sweet potato starches modified by autoclave
title_full_unstemmed White and orange fleshed-sweet potato starches modified by autoclave
title_sort White and orange fleshed-sweet potato starches modified by autoclave
author Silva , Giselle de Lima Paixão e
author_facet Silva , Giselle de Lima Paixão e
Bento , Juliana Aparecida Correia
Bataus, Luiz Artur Mendes
Soares Soares Júnior, Manoel
Caliari, Márcio
Souza Neto, Menandes Alves de
Ferreira, Karen Carvalho
Oliveira, Ana Lázara Matos de
Andrade , Jhonathan Raphael
author_role author
author2 Bento , Juliana Aparecida Correia
Bataus, Luiz Artur Mendes
Soares Soares Júnior, Manoel
Caliari, Márcio
Souza Neto, Menandes Alves de
Ferreira, Karen Carvalho
Oliveira, Ana Lázara Matos de
Andrade , Jhonathan Raphael
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva , Giselle de Lima Paixão e
Bento , Juliana Aparecida Correia
Bataus, Luiz Artur Mendes
Soares Soares Júnior, Manoel
Caliari, Márcio
Souza Neto, Menandes Alves de
Ferreira, Karen Carvalho
Oliveira, Ana Lázara Matos de
Andrade , Jhonathan Raphael
dc.subject.por.fl_str_mv Ipomoea batatas L
RVA
DSC
Solubilidade e absorção em água
Microscopia eletrônica de varredura.
Ipomoea batatas L
RVA
DSC
Water solubility and absorption
Scanning electron microscopy.
Ipomoea batatas L
RVA
DSC
Solubilidad y absorción en agua
Microscopía electrónica de barrido.
topic Ipomoea batatas L
RVA
DSC
Solubilidade e absorção em água
Microscopia eletrônica de varredura.
Ipomoea batatas L
RVA
DSC
Water solubility and absorption
Scanning electron microscopy.
Ipomoea batatas L
RVA
DSC
Solubilidad y absorción en agua
Microscopía electrónica de barrido.
description . The objective of this research, using a Composite Central Rotational Design, was to evaluate whether the moisture and exposure time to a temperature of 121 °C and pressure of 1.1 kgf. cm2 in an autoclave would be capable of modifying the morphological, thermal, functional and pasting properties of orange (OSP) and white (WSP)-fleshed sweet potato starches. The modification increased: the WAI at 60ºC of WSP starch and of WSI at 60ºC of OSP starch, the setback of WSP starch, the final viscosity of OSP starch and enthalpy for both, besides reduced the breakdown of OSP starch. The micrographs of modified starches showed cracks and on the surface of the granules, and pre-gelatinization of OSP starch, confirming that the moisture and exposure time affected their morphological, thermal, functional and pasting properties. Therefore, due the promising use the authors suggest future researches with WSP and OSP autoclaved starches to test technological applications.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-05
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/11620
10.33448/rsd-v10i1.11620
url https://rsdjournal.org/index.php/rsd/article/view/11620
identifier_str_mv 10.33448/rsd-v10i1.11620
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11620/10338
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. 10 No. 1; e14210111620
Research, Society and Development; Vol. 10 Núm. 1; e14210111620
Research, Society and Development; v. 10 n. 1; e14210111620
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_ 1797052744775761920

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