Starch Products
Mostrando 1-12 de 198 artigos, teses e dissertações.
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1. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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2. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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3. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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4. Quality of pasta made of cassava, peach palm and golden linseed flours
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 m
Food Sci. Technol. Publicado em: 2020-06
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5. Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)
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 h
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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6. Quality of pasta made of cassava, peach palm and golden linseed flours
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 m
Food Sci. Technol. Publicado em: 13/12/2019
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7. Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour
Resumo: O objetivo deste trabalho foi elaborar biscoitos tipo “cookies” sem glúten e pastéis com farinha de sorgo (Sorghum bicolor) rica em taninos, avaliar a digestibilidade in vitro de seus amidos e verificar como o conhecimento sobre os benefícios do sorgo pode contribuir para a aceitabilidade sensorial de ambos os produtos. Foram determinadas as c
Pesq. agropec. bras.. Publicado em: 11/11/2019
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8. Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment
RESUMO: A araruta é uma planta que apresenta conteúdo abundante de amido, e por não apresentar as proteínas do glúten em sua composição desperta o interesse da sua utilização na produção de alimentos para pessoas intolerantes a essas proteínas. A substituição do glúten envolve a utilização de agentes espessantes, como amidos ou farinhas pr�
Cienc. Rural. Publicado em: 03/10/2019
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9. Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
Abstract Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and senso
Food Sci. Technol. Publicado em: 27/05/2019
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10. Sorghum (Sorghum bicolor) Pellet Production and Characterization
ABSTRACT Pelletization is a technique used to compact biomass, generating a granulated material called pellets, with high energy density. The objectives of this work were to produce pellets made from Sorghum (Sorghum bicolor) residuals and to evaluate its quality. Firstly, the residuals were characterized, followed by the production of the pellets. An experi
Floresta Ambient.. Publicado em: 23/05/2019
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11. Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. A
Food Sci. Technol. Publicado em: 10/12/2018
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12. Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high pro
Food Sci. Technol. Publicado em: 29/10/2018