Physicochemical characteristics of modified food starches commercialized in Brazil;Características físico-químicas de amidos modificados de grau alimentício comercializados no Brasil

Ciencia e Tecnologia de Alimentos

Volumn 26, Issue 1, 2006, Pages 188-197

  Da Silva, Graziela De Oliveira ^a   Takizawa, Fabiano Franco ^a   Pedroso, Ricardo Alexandre ^a   Franco, Célia Maria Landi ^b   Leonel, Magali ^c   Sarmento, Silene Bruder Silveira ^d   Demiate, Ivo Mottin ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c Centro de Raízes e Amidos Tropicais Cerat   (Brazil)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cassava; Food; Physicochemical analyses; Waxy corn

Indexed keywords

BRASSICA; MANIHOT ESCULENTA; ZEA MAYS;

EID: 33646717305     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612006000100030     Document Type: Article

References (24)

1. BEMILLER, J.N. Starch modification: challenges and prospects. Starch/Stärke, v. 49, n. 4, p 31-127, 1997.
2. BOURSIER, B. Applications alimentaires des amidons modifiés. Industries Alimentaires et Agricoles, v. 111, p. 2-11, Septembre 1994.
3. CEREDA, M.P. Avaliação da qualidade de duas amostras de fécula fermentada de mandioca (polvilho azedo). Boletim da sbCTA, v. 17, n. 3, p. 305-320, 1983a.
4. CEREDA, M.P. Determinação de viscosidade de fécula fermentada de mandioca (polvilho azedo). Boletim da sbCTA, v. 17. n. 1, p. 15-24, 1.983b.
5. CEREDA, M.P. Propriedades gerais do amido. São Paulo, Fundação Cargill, 221 p. (Série: Culturas de Tuberosas Amiláceas Latino-americanas, v. 1) 2002.
6. CEREDA, M.P.; WOSIACKI, G. Characterization of pinhão starch. Part II. Rheological properties of the pastes. Starch/Stärke, v. 37, n. 12, p. 404-407, 1985.
7. DEMIATE, I.M.; CEREDA, M.P. Some physico-chemical characteristics of modified cassava starches presenting baking property. Energia na Agricultura, v. 15, n. 3, p. 36-46, 2000.
8. DEMIATE, I.M.; DUPUY, N.; HUVENNE, J.P.; CEREDA, M.P.; WOSIACKI, G. Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy. Carbohydrate Polymers, v. 42, n. 2, 149-158, 2000.
9. DUPUY, N. Analyse quantitative par spectrométrie moyen infrarouge par transformée de Fourier. Mise au point des protocoles transposables en millieu industriel. Lille. 1993. 120 p. Thèse de doctorat. Université du Droit et de la Santé de Lille.
10. DUPUY, N. Chimiometrie en spectrometrie infrarouge. Lille. 1997. 90 p. Memoire presenté à l'Université des Sciences et Technologie de Lille pour obtenir l'habilitation a diriger les recherches.
11. DUPUY, N., WOJCIECHOWSKI, C., TA, C.D., HUVENNE, J.P., LEGRAND, P. Mid-infrared spectroscopy and chemometrics in corn starch classification. Journal of Molecular Structure, v. 410-411, p. 551-554, 1997.
12. FRINGANT, C.; DESBRIÈRES, J.; RINAUDO, M. Physical properties of acetylated starch-based materials: relation with their molecular characteristics. Polymer, v. 37, n. 13, p. 2.663-2.673, 1996.
13. GARCIA, V. Transitions thermiques de l'amidon de manioc en millieux peu hydratés. Paris. 1996. Thèse de doctorat. Institut National Agronomique de Paris-Grignon.
14. GUILBOT, A.; MERCIER, C. STARCH. In: The polysaccharides, v. 3, p 209-273, 1985.
15. HARRICK, N. Internal Reflection Spectroscopy, v. 30, New York, Harrick Scientific Corp. Ossining, 1979.
16. HWANG, M.P., HAYAKAWA, K-I. Bulk densities of cookies undergoing commercial baking processes. Journal of Food Science, v. 45, p. 1.400-1.402-1.407, 1980.
17. INTERNATIONAL STARCH INSTITUTE. Determination of reductive power in starch. Disp. in: http://home3.inet.tele.dk/starch/isi/methods/35rcu.htm. Acesso em: 22 jul. 2001.
18. LEACH, H.W.; McCOWEN, L.D.; SCHOCH, T.J. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry, v. 36, n. 6, p. 534-544, 1959.
19. LEONEL, M.; CEREDA, M.P. Caracterização físico- química de algumas tuberosas amiláceas. Ciência e Tecnologia de Alimentos, v. 22, n. 1, p. 65-69, 2002.
20. LEONEL, M.; JACKEY, S.; CEREDA, M.P. Processamento industrial de fécula de mandioca e batata doce - um estudo de caso. Ciência e Tecnologia de Alimentos, v. 18, n. 3, p. 343-345, 1998.
21. MESTRES, C., ROUAU, X. Influence of natural fermentation and drying conditions on the physicochemical characteristics of cassava starch. Journal of the Science of Food and Agriculture, v. 74, p. 147-155, 1997.
22. SMITH, R.J. Characterization and analysis of starches. In: WHISTLER, R.L., PASCHALL, E.F. Starch: Chemistry and Technology. New York, Academic Press, v. 2, p. 569-635, 1967.
23. VILPOUX, O. Uso de amidos e aditivos com propriedades em produtos alimentícios. In: II Simpósio Latinoamericano de Raíces y Tubérculos. 28-30 de noviembre, 2001. Universidad Nacional la Molina, Lima, Peru.
24. WURZBURG, O.B. Modified starches: properties and uses. Boca Raton, CRC Press, 277 p., 1986.