AMIDO NATIVO E MODIFICADO DE TARO (Colocasia esculenta L. Schott): CARACTERIZAÇÃO QUÍMICA, MORFOLÓGICA E PROPRIEDADES DE PASTA

Almeida, Eduardo Cunha de; Bora, Pushkar Singh; Zárate, Néstor Antônio Heredia

doi:10.5380/cep.v31i1.32703

Cited by 5 publications

(5 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Higher capacity to absorb water was observed in red rice starch. Similar results were reported by Almeida et al (2013), who studied ying native and modified starch of taro. In relation to the oil absorption capacity, the black rice starch had higher capacity to absorb oil.…”

Section: Journal Of Agricultural Studiessupporting

confidence: 89%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

View full text Add to dashboard Cite

The objective of the study is to extract and characterize red rice starch, a grain commonly consumed in the Northeast region of Brazil and to compare it with the starch obtained from black rice, widely spread in eastern countries. Starch was extracted by immersion of rice in sodium metabisulfite (0.2%), followed by milling, filtration, decantation and drying at 50 °C. The obtained starches were characterized by the following parameters: physicochemical, physical, rheological, textural, structural, thermal and morphological. The highest starch extraction yield was found in red rice grains (67.84%), where it obtained higher water absorption and lower apparent viscosity, firmness and gum. Both starch gels indicate the behavior of non-Newtonian fluid in the specific case of pseudoplastic crystallinity type A and with polyhedral geometry. For the thermal analysis of red rice starch, it was observed higher gelatinization temperature and lower gelatinization enthalpy. Black and red rice grains can be considered an alternative source of starch, especially red rice, which has a lower cost due to its production in the country.

show abstract

Section: Journal Of Agricultural Studiessupporting

confidence: 89%

Extraction and Characterization of Native Starch From Black and Red Rice

Moura¹,

Gusmão²,

Gusmão³

et al. 2020

JAS

View full text Add to dashboard Cite

show abstract

“…Due to their high amylose content, yam starches can be used for film preparation [8] . In turn, according to Almeida et al [9] , native taro starch exhibits highly agglomerated round-and polyhedral-shaped granules. This type of starch can be used as a fat substitute because of its small granule size, and it also has potential application in baby food formulation [8] .…”

Section: Introductionmentioning

confidence: 97%

Extraction and properties of starches from the non-traditional vegetables Yam and Taro

2017

View full text Add to dashboard Cite

The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry, thermal properties, pasting properties and infrared spectrum. The extracted starch exhibited a high purity level with low lipid, fiber and ash contents. The electron micrographs suggested that the taro starch granules were smaller than the yam starch granules. The results for the experimental conditions used in this study indicated that the studied starches differed, especially the amylose content, granule size and crystallinity degree and the pattern of the starches. Due to the high amylose content of yam starch, this type of starch can be used for film preparation, whereas the taro starch can be used as a fat substitute due to its small granule size.

show abstract

“…Representando uma elevada importância nutricional e industrial, o amido é encontrado nos vegetais como carboidrato, tendo os grãos de cerais sua maior reserva, compondo 90% dos polissacarídeos da alimentação humana é bastante utilizado para garantir propriedades tecnológicas adequadas em produtos industriais (Almeida et al, 2013;Gonçalves et al, 2022). Em relação ao amido de aveia, o mesmo apresenta propriedade físicas que o distinguem dos demais amido de fonte vegetal, formando grânulos com tamanhos variados (Denardin;Silva, 2009).…”

Section: Introductionunclassified

Processo de extração do amido de aveia: estudo de revisão

Silva

Borges

et al. 2023

RSD

View full text Add to dashboard Cite

A aveia pertence ao gênero Aveneae da família Gramineae, é um cereal de clima temperado e 60% da matéria seca do grão é composta de amido. Cada fonte de amido é de natureza única e apresentam características diferentes que determinam sua adequação a uma aplicação específica. O amido destaca-se por garantir benefícios em suas aplicações tecnológicas e por garantir possibilidade de extração de várias fontes vegetais. Neste cenário, os cereais ganham destaque por conterem uma alta concentração de amido em sua composição. O presente trabalho objetivo realizar uma revisão bibliográfica sobre o processo de extração do amido de aveia. Foi realizada uma revisão sistemática da literatura, utilizando as bases de dados: PubMed; Scielo; Mendley e Google Acadêmico, onde foram encontrados 110 artigos, e destes 55 foram selecionados para a escrita da revisão bibliográfica. Conclui-se que existem poucos estudos relacionados a extração e utilização do amido de aveia para fins industriais.

show abstract

AMIDO NATIVO E MODIFICADO DE TARO (Colocasia esculenta L. Schott): CARACTERIZAÇÃO QUÍMICA, MORFOLÓGICA E PROPRIEDADES DE PASTA

Cited by 5 publications

References 25 publications

Extraction and Characterization of Native Starch From Black and Red Rice

Extraction and Characterization of Native Starch From Black and Red Rice

Extraction and properties of starches from the non-traditional vegetables Yam and Taro

Processo de extração do amido de aveia: estudo de revisão

Contact Info

Product

Resources

About