Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite

dc.creatorDias, ARG
dc.creatorZavareze, ED
dc.creatorElias, MC
dc.creatorHelbig, E
dc.creatorda Silva, DO
dc.creatorCiacco, CF
dc.date2011
dc.dateFEB 11
dc.date2014-07-30T14:30:50Z
dc.date2015-11-26T18:06:19Z
dc.date2014-07-30T14:30:50Z
dc.date2015-11-26T18:06:19Z
dc.date.accessioned2018-03-29T00:48:31Z
dc.date.available2018-03-29T00:48:31Z
dc.identifierCarbohydrate Polymers. Elsevier Sci Ltd, v. 84, n. 1, n. 268, n. 275, 2011.
dc.identifier0144-8617
dc.identifier1879-1344
dc.identifierWOS:000287349500035
dc.identifier10.1016/j.carbpol.2010.11.033
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59125
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59125
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293331
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThis study investigated the effects of oxidation with sodium hypochlorite on the content of carbonyl and carboxyl as well as pasting, expansion and textural properties of fermented cassava starch. A 2(3) factorial design with three central points and six axial points was used to investigate the effect of active chlorine concentration, pH and temperature during the oxidation of fermented cassava starch; oven-dried and sun-dried fermented cassava starches were used as controls. Sun-dried fermented cassava starch had a higher content of carboxyls and carbonyls, higher expansion and lower biscuit hardness compared to the oven-dried starch. Interestingly, the effect of oxidation was increased when the fermented cassava starch was oxidised with sodium hypochlorite. The highest values for the sum of carbonyl and carboxyl occurred at pH between neutral to alkaline, at high active chlorine concentrations and high temperatures. Oxidative treatment with sodium hypochlorite increases the expansion of starch and reduces biscuit hardness. (C) 2010 Elsevier Ltd. All rights reserved.
dc.description84
dc.description1
dc.description268
dc.description275
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.subjectSodium hypochlorite
dc.subjectCarbonyl
dc.subjectCarboxyl
dc.subjectExpansion property
dc.subjectTexture
dc.subjectOxidation
dc.subjectPhysicochemical Properties
dc.subjectCorn Starches
dc.subjectDialdehyde Starch
dc.subjectBaking Expansion
dc.subjectAmylose Content
dc.subjectOxidation
dc.subjectPeroxide
dc.subjectPotato
dc.subjectAcid
dc.titlePasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite
dc.typeArtículos de revistas


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