Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

Detalhes bibliográficos
Autor(a) principal: Leonel,Magali
Data de Publicação: 2011
Outros Autores: Souza,Luciana Bronzi 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=S0103-90162011000300011
Resumo: Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. High moisture (19.5%), intermediate temperature (65ºC) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.
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spelling Thermal and pasting properties of cassava starch-dehydrated orange pulp blendsManihot esculentafiberviscosityextrusionInstant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. High moisture (19.5%), intermediate temperature (65ºC) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.Escola Superior de Agricultura "Luiz de Queiroz"2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300011Scientia Agricola v.68 n.3 2011reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162011000300011info:eu-repo/semantics/openAccessLeonel,MagaliSouza,Luciana Bronzi deMischan,Martha Mariaeng2011-07-11T00:00:00Zoai:scielo:S0103-90162011000300011Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2011-07-11T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
title Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
spellingShingle Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
Leonel,Magali
Manihot esculenta
fiber
viscosity
extrusion
title_short Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
title_full Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
title_fullStr Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
title_full_unstemmed Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
title_sort Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
author Leonel,Magali
author_facet Leonel,Magali
Souza,Luciana Bronzi de
Mischan,Martha Maria
author_role author
author2 Souza,Luciana Bronzi de
Mischan,Martha Maria
author2_role author
author
dc.contributor.author.fl_str_mv Leonel,Magali
Souza,Luciana Bronzi de
Mischan,Martha Maria
dc.subject.por.fl_str_mv Manihot esculenta
fiber
viscosity
extrusion
topic Manihot esculenta
fiber
viscosity
extrusion
description Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. High moisture (19.5%), intermediate temperature (65ºC) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.
publishDate 2011
dc.date.none.fl_str_mv 2011-06-01
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=S0103-90162011000300011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162011000300011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-90162011000300011
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.68 n.3 2011
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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