Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
| Autor: | Renata Duarte Almeida, Elizabeth Harumi Nabeshima, Wanda Izabel Monteiro de Lima Marsiglia, Raphael Lucas Jacinto Almeida, Rennan Pereira de Gusmão, Ângela Maria Santiago, Tamires dos Santos Pereira, Líbia de S Conrado |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Food industry genetic structures Science Raw material 01 natural sciences Article Modified starch Viscosity chemistry.chemical_compound 0404 agricultural biotechnology Chemical engineering Functional food Rheology 010608 biotechnology Amylase Food science Multidisciplinary biology Syneresis business.industry Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science biology.protein Medicine business Biotechnology |
| Zdroj: | Scientific Reports Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021) |
| ISSN: | 2045-2322 |
| Popis: | Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink