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| Matsuguma,Luciana Shizue; Lacerda,Luiz Gustavo; Schnitzler,Egon; Carvalho Filho,Marco Aurélio da Silva; Franco,Célia Maria Landi; Demiate,Ivo Mottin. |
| Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peruvian carrot varieties; Starch; Hydrogen peroxide; Technological properties. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022 |
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