کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584810 | 1492028 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Organic amaranth starch: A study of its technological properties after heat-moisture treatment
ترجمه فارسی عنوان
نشاسته عصاره آلی: مطالعه خواص فن آوری آن پس از درمان رطوبت گرما
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Organic amaranth starch (Amaranthus caudatus) was studied after heat-moisture treatment (HMT) using different moisture contents and different times. The starch extracted by the aqueous method presented low lipid and protein content. After HMT, an increase in the thermal stability was identified. The onset and peak temperatures were higher with an increase in moisture content and the times used in the modification. The gelatinisation enthalpy varied due to the heterogeneity of the crystals formed after the structural reorganisation caused by HMT. The relative crystallinity was lower for the physically modified starches. An increase in the pasting temperature was accompanied by a decrease in the viscosity, setback and breakdown, which were proportional to the moisture and time used. The morphology of the HMT-modified samples was not altered; however, agglomerations were noted. Low levels of dispersion homogeneity and suspension stability were observed for the modified samples due to the strong presence of agglomerates.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 435-442
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 435-442
نویسندگان
Camila Delinski Bet, Cristina Soltovski de Oliveira, Tiago André Denck Colman, Marina Tolentino Marinho, Luiz Gustavo Lacerda, Augusto Pumacahua Ramos, Egon Schnitzler,