Academic Journal
Xanthosoma riedelianum starch for use in the food industry
| العنوان: | Xanthosoma riedelianum starch for use in the food industry |
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| المؤلفون: | Marcelle Mendes Mendonça Martins, Douglas Correa de Souza, Neide Botrel, Luciane Vilela Resende, Joelma Pereira |
| المصدر: | Pesquisa Agropecuária Brasileira, Vol 55 (2020) |
| بيانات النشر: | Embrapa Informação Tecnológica, 2020. |
| سنة النشر: | 2020 |
| المجموعة: | LCC:Agriculture (General) |
| مصطلحات موضوعية: | rheological properties, thermal properties, unconventional vegetable, Agriculture (General), S1-972 |
| الوصف: | Abstract: The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian Portuguese |
| تدمد: | 1678-3921 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104002&tlng=en; http://www.scielo.br/pdf/pab/v55/1678-3921-pab-55-e01765.pdf; https://doaj.org/toc/1678-3921 |
| DOI: | 10.1590/s1678-3921.pab2020.v55.01765 |
| URL الوصول: | https://doaj.org/article/41a15049ae8046d2bd936961e19f144f |
| رقم الانضمام: | edsdoj.41a15049ae8046d2bd936961e19f144f |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 16783921 |
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| DOI: | 10.1590/s1678-3921.pab2020.v55.01765 |