Oxidation of fermented cassava starch using hydrogen peroxide

dc.creatorDias, ARG
dc.creatorZavareze, ED
dc.creatorHelbig, E
dc.creatorde Moura, FA
dc.creatorVargas, CG
dc.creatorCiacco, CF
dc.date2011
dc.dateAUG 1
dc.date2014-08-01T18:37:05Z
dc.date2015-11-26T16:29:01Z
dc.date2014-08-01T18:37:05Z
dc.date2015-11-26T16:29:01Z
dc.date.accessioned2018-03-28T23:10:06Z
dc.date.available2018-03-28T23:10:06Z
dc.identifierCarbohydrate Polymers. Elsevier Sci Ltd, v. 86, n. 1, n. 185, n. 191, 2011.
dc.identifier0144-8617
dc.identifierWOS:000293114900024
dc.identifier10.1016/j.carbpol.2011.04.026
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81564
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81564
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1269626
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe effects of oxidation with hydrogen peroxide (H(2)O(2)) on the carbonyl and carboxyl content, pasting, expansion and textural properties of oven-dried fermented cassava starch were investigated. A 2(3) factorial design with three central points and six axial points was used to investigate the effect of H(2)O(2) concentration, pH and temperature on the oxidation of fermented cassava starch: oven-dried and sun-dried fermented cassava starches were used as controls. The conditions of oxidation that presented the carbonyl and carboxyl contents of starch and specific volume and hardness of biscuits similar to the sun-dried fermented cassava starch were observed at the central point of the experimental design (1.5 g/100g H(2)O(2), pH 5.0 and 32.5 degrees C). The sun-drying of the fermented cassava starch increased the carboxyl and carbonyl content, specific volume as well as decreased the biscuit hardness when compared to the oven-dried starch. The oxidation with H(2)O(2) provides a fermented cassava starch with characteristics similar to the sun-dried fermented cassava starch and produces more homogeneous products. (C) 2011 Elsevier Ltd. All rights reserved.
dc.description86
dc.description1
dc.description185
dc.description191
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationCarbohydrate Polymers
dc.relationCarbohydr. Polym.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectHydrogen peroxide
dc.subjectCarbonyl
dc.subjectCarboxyl
dc.subjectCassava fermented starch
dc.subjectExpansion property
dc.subjectOxidation
dc.subjectPhysicochemical Properties
dc.subjectCorn Starches
dc.subjectHypochlorite Oxidation
dc.subjectBaking Expansion
dc.subjectAmylose Content
dc.subjectPotato
dc.subjectNoodle
dc.subjectAcid
dc.titleOxidation of fermented cassava starch using hydrogen peroxide
dc.typeArtículos de revistas


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