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Abstract:

Effects of soaking conditions during acid wet-milling of amaranth grain on mechanical and thermal properties of amaranth starch were investigated. A factorial design based on temperature (40-60°C) and SO 2 concentration (0.1-1.0g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25-90°C) with tempering at 90°C followed by a frequency sweep (0.1-20Hz) at constant temperature. Thermal properties of starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50°C and 1.0g/L SO 2. Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60°C and 0.1g/L, while at 47.4°C and 0.72g/L starch suspension gave a strong gel. Onset (61.7°C) and peak (66.2°C) temperatures showed a minimum at 50°C and 1.0g/L. As SO 2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7J/g) was found at 40°C and 0.1g/L SO 2. © 2011 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure
Autor:Loubes, M.A.; Calzetta Resio, A.N.; Tolaba, M.P.; Suarez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales - UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:DSC; Pseudo-cereal; Rheology; Soaking; Constant temperature; Cooling cycle; DSC; Factorial design; Frequency sweep; Interaction effect; Maximum values; Mechanical and thermal properties; Pseudo-cereal; Soaking; Soaking conditions; Starch suspension; Thermal characteristics; Viscoelastic moduli; Wet milling; Gelation; Milling (machining); Rheology; Starch; Sulfur dioxide; Thermodynamic properties; Mechanical properties; Amaranthus caudatus
Año:2012
Volumen:46
Número:2
Página de inicio:519
Página de fin:524
DOI: http://dx.doi.org/10.1016/j.lwt.2011.11.015
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v46_n2_p519_Loubes

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Citas:

---------- APA ----------
Loubes, M.A., Calzetta Resio, A.N., Tolaba, M.P. & Suarez, C. (2012) . Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure. LWT - Food Science and Technology, 46(2), 519-524.
http://dx.doi.org/10.1016/j.lwt.2011.11.015
---------- CHICAGO ----------
Loubes, M.A., Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. "Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure" . LWT - Food Science and Technology 46, no. 2 (2012) : 519-524.
http://dx.doi.org/10.1016/j.lwt.2011.11.015
---------- MLA ----------
Loubes, M.A., Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. "Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure" . LWT - Food Science and Technology, vol. 46, no. 2, 2012, pp. 519-524.
http://dx.doi.org/10.1016/j.lwt.2011.11.015
---------- VANCOUVER ----------
Loubes, M.A., Calzetta Resio, A.N., Tolaba, M.P., Suarez, C. Mechanical and thermal characteristics of amaranth starch isolated by acid wet-milling procedure. LWT - Food Sci. Technol. 2012;46(2):519-524.
http://dx.doi.org/10.1016/j.lwt.2011.11.015