dc.creatorRONDAN-SANABRIA, Gerby Giovanna
dc.creatorFINARDI-FILHO, Flavio
dc.date.accessioned2012-10-19T03:15:38Z
dc.date.accessioned2018-07-04T14:55:14Z
dc.date.available2012-10-19T03:15:38Z
dc.date.available2018-07-04T14:55:14Z
dc.date.created2012-10-19T03:15:38Z
dc.date.issued2009
dc.identifierFOOD CHEMISTRY, v.114, n.2, p.492-498, 2009
dc.identifier0308-8146
dc.identifierhttp://producao.usp.br/handle/BDPI/19501
dc.identifier10.1016/j.foodchem.2008.09.076
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2008.09.076
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1616288
dc.description.abstractThe starch of maca (Lepidium meyenii Walpers) presented oval and irregular morphology, with granule size between 7.4 and 14.9 mu m in length and 5.8 and 9.3 mu m in diameter. The isolated starch showed the following features: purity of 87.8%, with 0.28% lipids, 0.2% fibre and 0.12% fixed mineral residue, and no protein detected; the ratio between the amylose and amylopectin contents were 20:80: the solubility at 90 degrees C was 61.4%, the swelling power was 119.0g water/g starch and the water absorption capacity was 45.9 g water/g starch; the gel turbidity rose 44% during the storing time; the gelatinization temperature was 47.7 degrees C and the transition enthalpy 6.22 J/g; the maximum viscosity reached 1260 UB at 46.4 degrees C, with breakdown, setback and consistence of 850, 440 and -410 UB, respectively. The low gelling temperature and the stability during gel refrigeration could be adequate for foods requiring moderate temperature process, but not for frozen food. (C) 2008 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationFood Chemistry
dc.rightsCopyright ELSEVIER SCI LTD
dc.rightsrestrictedAccess
dc.subjectMaca
dc.subjectLepidium meyenii Walpers
dc.subjectStarch
dc.subjectPhysical-chemical properties
dc.subjectFunctional properties
dc.titlePhysical-chemical and functional properties of maca root starch (Lepidium meyenii Walpers)
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución