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Agentes gelificantes alternativos na micropropagação de bananeira cv. Prata Catarina. Infoteca-e
SANTOS, H. M. G. dos; CARVALHO, A. C. P. P. de; SCHNEIDER, F.; ROSSETTI, A. G.; CAMPOS, A. S..
O ágar é o gelificante mais utilizado no preparo de meios de cultivo semissólidos na micropropagação vegetal. Porém, por ser um dos componentes de maior custo, agentes gelificantes alternativos vêm sendo prospectados, razão do objetivo deste trabalho ter sido avaliar o desempenho de mudas micropropagadas de ananeira, cv. Prata Cataria, na fase de alongamento e enraizamento, em meio de cultivo MS contendo diferentes gelificantes alternativos, tais como sagu, fécula de mandioca e amido de milho, produtos encontrados em supermercados. Agar is the most widely used gelling agent in the preparation of semi-solid culture media in plant micropropagation. However, because it is one of the most costly components, alternative gelling agents have been prospecting. The...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Agentes gelificantes; Meio de cultivo; Bananeira; Fécula de mandioca; Amido de milho; Maize starch; Culture medium; Musa sp; Micropropagação; Cassava starch; Gelling agents.
Ano: 2020 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1125505
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Biodegradable coatings on the postharvest of blackberry stored under refrigeration Rev. Ciênc. Agron.
Oliveira,Dalany Menezes; Rosa,Cassia Ines Lourenzi Franco; Kwiatkowski,Angela; Clemente,Edmar.
Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 ºC and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blackberry; Cassava starch; Water kefir; Fruits; Conservation.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000200012
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Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion BABT
Debiagi,Flávia; Mali,Suzana; Grossmann,Maria Victória Eiras; Yamashita,Fábio.
Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA), sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1) starch / PVA (100 - 70%), (X2) chitosan (0 - 2%) and (X3) fibers from sugar cane (0 - 28%). The effects of varying proportions of these three components on foam properties were studied, as well the relationship between their properties and foam microstructure. The addition of starch/PVA in high proportions increased the expansion index and mechanical resistance of studied foams. Fibers addition improved the expansion and mechanical properties of the foams. There was a trend of red and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Mechanical properties; Microstructure; Expansion.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500023
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Bionanocomposites produced from cassava starch and oil palm mesocarp cellulose nanowhiskers. Repositório Alice
CAMPOS, A.; SENA NETO, A. R.; RODRIGUES, V. B.; LUCHESI, B. R.; MOREIRA, F. K. V.; CORREA, A. C.; MATTOSO, L. H. C.; MARCONCINI, J. M..
bitstream/item/167860/1/P-Bionanocomposites-Produced-From-Cassava....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cassava starch; Oil palm mesocarp fibers; Nanowhiskers; Cellulose; Nanocomposites.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081109
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Caracterização Físico-Química e Morfológica de Amidos do Tipo Ceroso de Genótipos Selecionados de Mandioca (Manihot esculenta Crantz). Repositório Alice
SANTOS, T. B. dos.
bitstream/item/179566/1/Dissertacao-Caracterizacao-Fisico-Quimica-e-Morfologica-de-Amidos-do-Tipo-Ceroso-de-Genotipos-Selecionados-de-Mandioca-Manihot-esculenta-Crantz-Thais-Barbosa-dos-Santos.pdf
Tipo: Tese/dissertação (ALICE) Palavras-chave: Amido ceroso; Viscosidade de pasta; Difração de raio-x; Waxy starch; Tecnologia de Alimento; Amido; Mandioca; Amilopectina; Cassava starch; Amylopectin; X-ray diffraction; Viscosity; Pastes; Starch; Food technology.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093160
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Cassava biopolymer polyamide hydrogel accelerates healing of induced skin woundsin rats Arq. Bras. Med. Vet. Zootec.
Vicente,J.D.; Santo,G.R.; Palin,G.C.; Reati,L.A.; Urano,T.K.; Trindade,W.A.; Amaral,P.F.G.P.; Gerônimo,E.; Otutumi,L.K.; Lourenço,E.L.B.; Dragunski,D.C.; Germano,R.M..
ABSTRACT This study aimed to macroscopically and microscopically evaluate the healing of skin wounds induced in rats by topical application of cassava polyamide biopolymer hydrogel. In total, 32 rats were used and divided into four groups (n= 8): negative control - saline solution; positive control - use of commercial ointment; experimental group - I - ointment + cassava hydrogel; experimental group - II - cassava hydrogel. A 1cm2 wound induced on the animals dorsum was treated and evaluated. At day 21 post-operation, the animals were sacrificed by anesthetic overdose, and then 1cm2 of cicatricial skin from the wound region was collected. The material was cut to evaluate healing. In the macroscopic evaluation, complete healing was observed at the end of 21...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Fibroplasias; Manihot esculenta; Skin.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000300889
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Characterization of foams obtained from cassava starch, cellulose fibres and dolomitic limestone by a thermopressing process BABT
Schmidt,Vivian Consuelo Reolon; Laurindo,João Borges.
Cassava starch, dolomitic limestone and eucalypt cellulose fibres were used to prepare foam trays that could be used to pack foodstuffs. The influence of the cellulose fibre concentration in the composite formulation was investigated using 5, 10, 15, 20, 30 and 40% of fibres. The results indicated that an increase in cellulose fibre concentration promoted a decrease in density and tensile strength of the foam samples. The tensile strength at break for foam trays containing 5% of cellulose fibres was 3.03MPa, whilst the commercial trays of expanded polystyrene used to pack foods in supermarkets presented a tensile strength of 1.49 MPa. The elongation at break of the foam trays obtained in this work varied slightly with increase in cellulose fibre...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biodegradable trays; Cassava starch; Eucalypt cellulose fibres; Limestone; Guar gum; Thermoprocessing.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100023
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Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design Ciênc. Tecnol. Aliment.
OLIVEIRA,Dóris Faria de; GRANATO,Daniel; BARANA,Ana Cláudia.
Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrageenan; Cassava starch; Pectin; Design of experiments; Desirability function; Dairy foods.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300413
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Efeito de agentes geleificantes alternativos no meio de cultura no cultivo in vitro de abacaxizeiro e bananeira. Repositório Alice
COSTA, F. H. da S.; PEREIRA, M. A. A.; OLIVEIRA, J. P. de; PEREIRA, J. E. S..
Com este trabalho, objetivou-se avaliar a ação do ágar e sua substituição parcial e total pelo amido de mandioca na composição de meios de cultura de bananeira e abacaxizeiro. Gemas axilares de abacaxizeiro, cvs. Rio Branco e Quinari foram estabelecidas e avaliadas por quatro subcultivos quanto à multiplicação em meio de MS, suplementado com 2 mg.L-1 de BAP e 0,25 mg.L-1 de ANA, e os seguintes tratamentos: M1: ágar (5 g.L-1), M2: ágar (2,5 g.L-1) + fécula de mandioca (60 g.L-1), M3: fécula de mandioca (60 g.L-1), e M4: ágar (2,5 g.L-1) + fécula de mandioca (30 g.L-1). Num segundo experimento, por três subcultivos sucessivos brotações de bananeira da cv. Grand Naine foram avaliadas quanto à multiplicação em meio de cultura composto por: MM1: ágar (6 g.L-1)...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Agente gelificante; Banana; Musa sp; Abacaxi; Ananas comosus; Micropropagação; Cultura in vitro; Polissacarídeo; Ágar; Amido; Pineapples; Micropropagation; In vitro culture; Polysaccharides; Gelling agents; Agar; Cassava starch; Bananos; Piñas; Micropropagación; Cultivo in vitro; Polisacáridas; Agentes de gelificación; Almidón de mandioca.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/498371
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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch Ciênc. Tecnol. Aliment.
Leite,Tatiana Dias; Nicoleti,Joel Fernando; Penna,Ana Lúcia Barretto; Franco,Célia Maria Landi.
Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Xanthan; Carrageenan; Carboxymethyl cellulose; Interaction.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300023
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Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread BABT
López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves.
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009
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Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits Ciênc. Tecnol. Aliment.
CAMATARI,Fabiana Oliveira dos Santos; SANTANA,Luciana Cristina Lins de Aquino; CARNELOSSI,Marcelo Augusto Gutierrez; ALEXANDRE,Allana Patrícia Santos; NUNES,Maria Lucia; GOULART,Marília Oliveira Fonseca; NARAIN,Narendra; SILVA,Maria Aparecida Azevedo Pereira da.
Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of coatings in a factorial block experimental design. The fruits were stored at 25 °C and evaluated during storage for the weight loss (%), color parameters, sensory attributes evaluated by trained panel, the rate of CO2 production and microbiological contamination on the peels. Results analysed by linear regressions and ANOVA, demonstrated that chitosan showed significant effect on weight loss (%) and on...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mangifera indica; Edible coatings; Modified atmosphere; Chitosan; Cassava starch; Physico-chemical characteristics.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500086
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Influence of Ionizing Radiation on Biodegradable Foam Trays for Food Packaging Obtained from Irradiated Cassava Starch BABT
Brant,Antônio Jedson Caldeira; Naime,Natália; Lugão,Ademar Benévolo; Ponce,Patrícia.
ABSTRACT Biodegradable polymers, such as starch, cellulose, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging via extrusion followed by thermoforming process. Their formulations were based on unirradiated and γ-irradiated starches at diverse radiation absorbed doses (in kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose ( for example, 26.32% and 39.84% for the trays based on unirradiated starch 0 kGy...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biodegradable foam; Cassava starch; Food packaging; Ionizing radiation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100604
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Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources BJM
Pavezzi,Fabiana Carina; Gomes,Eleni; Silva,Roberto da.
Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55ºC, and, in the substratum absence, the thermostability was for 1h at 50ºC. The optimum pH of activity was pH 3.5 - 4.0 and the pH stability between 5.0 and 7.0. The half life at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glucoamylase; Aspergillus awamori; Saccharomyces cerevisiae; Corn starch; Potato starch; Cassava starch.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100024
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Properties of extruded xanthan-starch-clay nanocomposite films BABT
Melo,Cristina de; Garcia,Patrícia Salomão; Grossmann,Maria Victória Eiras; Yamashita,Fábio; Dall'Antônia,Luiz Henrique; Mali,Suzana.
The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay combinations, containing glycerol as plasticizer. Scanning electron microscopy (SEM) of the starch-xanthan extruded films showed reticulated surface and smooth interior, indicating that the gum was mostly concentrated on the surface of the films, while starch/xanthan/nanoclays films showed a more homogeneous surface, suggesting that the introduction of nanoclays provided a better biopolymeric...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Film blowing; Cassava starch; Microstructure; Mechanical properties; Water vapor permeability.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600019
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Quality of pasta made of cassava, peach palm and golden linseed flours Ciênc. Tecnol. Aliment.
SAKURAI,Yasmin Caroline Nóvoa; RODRIGUES,Antônio Manoel da Cruz; PIRES,Márlia Barbosa; SILVA,Luiza Helena Meller da.
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pasta; Cassava starch; Peach palm flour; Linseed; Gluten-free; Celiac.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000305
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Rheological characterization of suspensions of cassava starch and maize starch with purified cashew tree gum. Repositório Alice
ANDRADE, K. C. S.; SILVA, B. A.; CARVALHO, C. W. P. de; FREITAS, S. P.; ASCHERI, J. L. R.; TAKEITI, C. Y.; AZEREDO, H. M. C. de.
2010
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Cassava starch; Maize starch; Purified cashew tree gum.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/882425
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Starch edible coating of papaya: effect on sensory characteristics Ciênc. Tecnol. Aliment.
Castricini,Ariane; Coneglian,Regina Celi Cavestré; Deliza,Rosires.
The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya L.; Cassava starch; Modified starch; Sensory evaluation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100013
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