ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

Autores

  • ANIDA MARIA MORAES GOMES Universidade Federal do Ceará - CE
  • CLÁUDIO ERNANI MENDES DA SILVA Universidade Federal do Ceará - CE
  • PALOMA LIMA DA SILVA Universidade Federal do Ceará - CE
  • NÁGILA MARIA PONTES SILVA RICARDO Universidade Federal do Ceará - CE
  • MARIA ISABEL GALLÃO Universidade Federal do Ceará - CE

DOI:

https://doi.org/10.5380/cep.v28i2.20405

Palavras-chave:

CASSAVA STARCH, “POLVILHO DOCE”, “POLVILHO AZEDO”, ANNEALING.

Resumo

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.

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Publicado

2010-12-30

Como Citar

GOMES, A. M. M., SILVA, C. E. M. D., SILVA, P. L. D., SILVA RICARDO, N. M. P., & GALLÃO, M. I. (2010). ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(2). https://doi.org/10.5380/cep.v28i2.20405

Edição

v. 28 n. 2 (2010)

Seção

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