Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer

• Autor(a) principal: dos Santos, Thaís Paes Rodrigues [UNESP]
• Data de Publicação: 2020
• Outros Autores: Franco, Célia Maria Landi [UNESP], Leonel, Magali [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.ijbiomac.2019.11.105; http://hdl.handle.net/11449/199744
• topic: Instant food; Pregelatinization; Spray dryer; Thermal properties

Native sweet potato starch was gelatinized at temperatures between 57 and 69 °C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon colling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the spray dried starches relative to those of native starch. Spray dried starch preheating at 69 °C showed highly reduced enthalpy change (80%) and relative crystallinity. Based on the parameters studied, the best preheating temperature was 67 °C. Under this condition, the starch can be applied in more viscous products that require a greater thickness, and with great process yield (65%). This study showed the feasibility of the application of this process to produce sweet potato starches with specific properties for different purposes in the food and non-food industries.