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Hydrophobic modification of cashew gum with alkenyl succinic anhydride. Repositório Alice
BISWAS, A.; CHENG, H. N.; KIM, S.; ALVES, C. R.; FURTADO, R. F..
bitstream/item/213967/1/ART20034.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Goma de caju; Modificação hidrofóbica; Anidrido octenilsuccínico; Anidrido tetrapropenilsuccínico; Cashew gum; Hydrophobic modification; Octenyl succinic anhydride; Tetrapropenyl succinic anhydride; Asa; Polissacarídeo; Polysaccharides.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123268
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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Ciênc. Tecnol. Aliment.
Ghazaei,Shiva; Mizani,Maryam; Piravi-Vanak,Zahra; Alimi,Mazdak.
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Octenyl succinic anhydride; Cholesterol; Mayonnaise; Particle size distributions; Rheological characteristics; Microstructure.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150
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Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch Ciênc. Tecnol. Aliment.
WON,Chuin; JIN,Yong Ik; CHANG,Dong-Chil; KIM,Misook; LEE,Youngseung; GANESAN,Palanivel; LEE,Yun-Kyung; CHANG,Yoon Hyuk.
Abstract The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Potato starch; Octenyl succinic anhydride; Rheological property; Pasting property; Retrogradation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200321
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