Influence of some sugars on the thermal, rheological and morphological properties of “pinhão” starch

作者: Lucas Stiegler Ribeiro , Layse do Prado Cordoba , Tiago André Denck Colman , Cristina Soltovsti de Oliveira , Marina Morena Pereira Andrade

DOI: 10.1007/S10973-014-3778-3

关键词:

摘要: When starch is incorporated into puddings, desserts, and other foods containing sugar as the main ingredient, it will have an effect on gelatinisation temperature pasting properties. Many studies been undertaken to investigate of several sugars in starches, well their physicochemical functional These verified significant influence these properties, which are dependent nature starch. In this study, pinhao was extracted laboratory added, stirring for 60 min, solutions at 1 % each following sugars: fructose, glucose, sucrose, 0.5 fructose glucose. After time, slurry filtered, washed, dried 40 °C kept a desiccator over anhydrous calcium chloride until constant mass. The effects surface granules were observed using non-contact method atomic force microscopy, whereby possible verify decrease average diameter increase roughness. X-ray diffractometry made evaluate degree relative crystallinity, proportional roughness inversely enthalpy (ΔH), studied by differential scanning calorimetry.

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