Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

摘要: Two commercial varieties of Peruvian carrot ('Amarela de Carandai' and 'Senador Amaral') were processed into flour, starch bagasse chemically evaluated. The was extracted, modified with H2O2 characterized by the physicochemical methods. By using methylene blue dyeing, granules starches showed intense color. carboxyl content, reducing power amount water liberated from pastes after freeze-thawing higher for oxidized their clearer than those native two production areas. RVA viscoamylography that had lower viscosities differences between varieties. In thermal analysis, temperatures pyrolysis (310.37, 299.08, 311.18 oC) (294.16, 296.65 e 293.29 both This difference could be related larger surface due to partial degradation promoted chemical modification. almost all results, evident but not cultivation places.