Physical characteristics of extruded cassava starch

Detalhes bibliográficos
Autor(a) principal: Leonel,Magali
Data de Publicação: 2009
Outros Autores: Freitas,Taila Santos de, Mischan,Martha Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009
Resumo: Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.
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spelling Physical characteristics of extruded cassava starchManihot esculentamodified starchextrusionviscosityConsidering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.Escola Superior de Agricultura "Luiz de Queiroz"2009-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009Scientia Agricola v.66 n.4 2009reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162009000400009info:eu-repo/semantics/openAccessLeonel,MagaliFreitas,Taila Santos deMischan,Martha Mariaeng2009-08-04T00:00:00Zoai:scielo:S0103-90162009000400009Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2009-08-04T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Physical characteristics of extruded cassava starch
title Physical characteristics of extruded cassava starch
spellingShingle Physical characteristics of extruded cassava starch
Leonel,Magali
Manihot esculenta
modified starch
extrusion
viscosity
title_short Physical characteristics of extruded cassava starch
title_full Physical characteristics of extruded cassava starch
title_fullStr Physical characteristics of extruded cassava starch
title_full_unstemmed Physical characteristics of extruded cassava starch
title_sort Physical characteristics of extruded cassava starch
author Leonel,Magali
author_facet Leonel,Magali
Freitas,Taila Santos de
Mischan,Martha Maria
author_role author
author2 Freitas,Taila Santos de
Mischan,Martha Maria
author2_role author
author
dc.contributor.author.fl_str_mv Leonel,Magali
Freitas,Taila Santos de
Mischan,Martha Maria
dc.subject.por.fl_str_mv Manihot esculenta
modified starch
extrusion
viscosity
topic Manihot esculenta
modified starch
extrusion
viscosity
description Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. Feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. The screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. High moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.
publishDate 2009
dc.date.none.fl_str_mv 2009-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162009000400009
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
publisher.none.fl_str_mv Escola Superior de Agricultura "Luiz de Queiroz"
dc.source.none.fl_str_mv Scientia Agricola v.66 n.4 2009
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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