Modificação de amido de mandioca com peróxido de hidrogênio e ácido lático em diferentes processos de secagem

• Autor(a) principal: Santos, Thais Paes Rodrigues dos [UNESP]
• Data de Publicação: 2010
• Outros Autores: Cabello, Claudio [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.17766/1808-981X.2010v6n1p126-133; http://hdl.handle.net/11449/134419
• topic: Expansion property; Carboxyl groups; Characteristics; Propriedade de expansão; Grupos carboxilas; Característica

The oxidized cassava starch is widely used in various industrial sectors, the major textile, paper and more recently by the food industry due to its characteristics, such as expansion property to baking. This study aimed to develop a modification of cassava starch by reaction with hydrogen peroxide and lactic acid, with two different types of drying, in the sun and in oven dried, in order to develop the expansion with increase of carboxyl groups and to evaluate differences between the types of drying and compare them with Expandex® starch and pre-gelatinized. The results indicated an increase in the rate of expansion of the modified starch dry in the sun, however the results of the content carboxylic groups haven't indicated the relationship with their rate expansion.