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| Farias,Fabiane Oliveira; Jasko,Ariana Crasnhak; Colman,Tiago André Denck; Pinheiro,Luís Antônio; Schnitzler,Egon; Barana,Ana Cláudia; Demiate,Ivo Mottin. |
| The main objective of this study was to characterise the cassava bagasse and to evaluate its addition in composites. Two cassava bagasse samples were characterised using physicochemical, thermal and microscopic techniques, and by obtaining their spectra in the mid-infrared region and analysing them by using x-ray diffraction. Utilising sorption isotherms, it was possible to establish the acceptable conditions of temperature and relative humidity for the storage of the cassava bagasse. The incorporation of cassava bagasse in a low-density polyethylene (LDP) matrix was positive, increasing the elasticity modulus values from 131.90 for LDP to 186.2 for 70% LDP with 30% SP bagasse. These results were encouraging because cassava bagasse could serve as a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta Crantz; Residue; Polymers. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600821 |
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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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| Lacerda,Luiz Gustavo; Almeida,Rafael Ramires; Demiate,Ivo Mottin; Carvalho Filho,Marco Aurélio Silva; Vasconcelos,Eliane Carvalho; Woiciechowski,Adenise Lorenci; Bannach,Gilbert; Schnitzler,Egon; Soccol,Carlos Ricardo. |
| Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019 |
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| Lacerda,Luiz Gustavo; Azevedo,Jayme Augusto Menegassi; Carvalho Filho,Marco Aurélio da Silva; Demiate,Ivo Mottin; Schnitzler,Egon; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo. |
| Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016 |
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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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