Artículos de revistas
Microstructure and color of starch-gum films: Effect of gum deacetylation and additives. Part 2
Registro en:
Food Hydrocolloids. Elsevier Sci Ltd, v. 19, n. 6, n. 1064, n. 1073, 2005.
0268-005X
WOS:000230256400015
10.1016/j.foodhyd.2005.02.007
Autor
Veiga-Santos, P
Suzuki, CK
Cereda, MP
Scamparini, ARP
Institución
Resumen
Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced (p<0.05) the film crystallinity during 60 days storage (75% RH, 23 degrees C). Although not enough to prevent sucrose crystallization, deacetylated xanthan gum addition delayed the crystallization process. Comparing to the control, only cassava starch concentration and the additives sucrose and sodium phosphate affected samples total color difference (Delta E). However, all samples presented high lightness and low color values for 'a' redness and 'b' yellowness, indicating that, independent of the additives or pH modifications, the materials were almost colorless, with a high brilliancy. (C) 2005 Elsevier Ltd. All rights reserved. 19 6 1064 1073