Data/hora: 02/06/2024 07:12:09

Provedor de dados: | 65
País: | Brazil
Título: | Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment
Autores: | Fideles,Marília Cândido; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Oliveira,Ana Lázara Matos de; Caliari,Márcio; Soares Júnior,Manoel Soares.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Maranta arundinacea L.; Hydration RVA DSC dietary total fiber.
Resumo: | ABSTRACT: Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AFU) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AFU and AFLHHT, we aimed their future application in products without gluten. All independent variables affected (P&lt;0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AFU was processed in 15 min at an ultrasound intensity of 43.5%, while AFLHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000756
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20181037
Formato: | text/html
Fonte: | Ciência Rural  v.49 n.10 2019
Fonte: | info:eu-repo/semantics/openAccess