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Oliveira,Leandro da Conceição; Oliveira,Maurício; Meneghetti,Volnei Luiz; Mazzutti,Simone; Colla,Luciane Maria; Elias,Moacir Cardoso; Gutkoski,Luiz Carlos. |
Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harvested at harvest moisture content of 23% were submitted to stationary drying at air temperatures of 25, 50, 75, and 100 ºC until they reached 13% moisture content. The β-glucan content was determined in samples of oat grains and extraction was... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Avena sativa; Water absorption; Water retention; Gelatinization. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023 |
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Muramatsu,K; Maiorka,A; Dahlke,F; Lopes,AS; Pasche,M. |
The present study evaluated the effect of feed particle size, thermal processing different levels of fat inclusion and of moisture addition on the amount of gelatinized starch in a corn-soybean broiler diet. The different processing factors were combined in a 2 x 4 x 4 x 2 factorial arrangement in a three randomized block design consisting of three production series: two particle sizes (coarse: 1041 microns and medium: 743 microns), four fat inclusion levels at the mixer (15, 25, 35, and 45 g/kg of feed), four moisture addition levels in the conditioner (0, 7, 14, and 21g/kg of feed), and two thermal processing treatments (conditioning-pelleting or conditioning-expanding-pelleting) which resulted in 64 different processed feeds. For the determination of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Conditioning; Expander; Gelatinization; Moisture; Starch; Fat. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000400005 |
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PAES, M. C. D.; GUIMARAES, P. E. de O.; CARVALHO, C. W. P. de; OLIVEIRA, A. C. de. |
As propriedades térmicas e reológicas do amido são determinantes na qualidade tecnológica deste biopolímero, entretanto essas não são consideradas no desenvolvimento de cultivares de milho no Brasil, não permitindo a apropriação ao diversificado setor agroindustrial. Assim, o objetivo do presente estudo foi caracterizar híbridos de milho quanto ao perfil viscoamilográfico do amido isolado. Os amidos isolados de trinta e seis híbridos de milho, experimentais e comerciais, foram caracterizados em um analisador rápido de viscosidade (RVA), sendo avaliadas as variáveis temperatura de pasta, viscosidade máxima a frio, viscosidade máxima, viscosidade mínima no aquecimento, viscosidade de quebra, viscosidade máxima no resfriamento, retrogradação e viscosidade... |
Tipo: Folhetos |
Palavras-chave: RVA; Gel; Zea Mays; Propriedade Físico-Química; Viscosidade; Fenômeno Físico; Gelatinização; Pasta; Gelatinization; Viscosity. |
Ano: 2021 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1135370 |
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Oliveira,Cristina Soltovski de; Bisinella,Radla Zabian Bassetto; Bet,Camila Delinski; Beninca,Cleoci; Demiate,Ivo Mottin; Schnitzler,Egon. |
Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the highest thermal stability. Higher gelatinisation temperatures were reported for ginger starch, and the enthalpy of the unconventional starches were similar. The maize starch presented the lowest gelatinisation values. For the corn starch the granules were polygonal and smaller than the unconventional starches, and oval shapes and larger diameters were found for the ginger and yam starches. The... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Native starch; Gelatinization; Thermal analysis; Pasting profile. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100516 |
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