Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/56845
Type: Artigo de periódico
Title: Microstructure and color of starch-gum films: Effect of gum deacetylation and additives. Part 2
Author: Veiga-Santos, P
Suzuki, CK
Cereda, MP
Scamparini, ARP
Abstract: Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced (p<0.05) the film crystallinity during 60 days storage (75% RH, 23 degrees C). Although not enough to prevent sucrose crystallization, deacetylated xanthan gum addition delayed the crystallization process. Comparing to the control, only cassava starch concentration and the additives sucrose and sodium phosphate affected samples total color difference (Delta E). However, all samples presented high lightness and low color values for 'a' redness and 'b' yellowness, indicating that, independent of the additives or pH modifications, the materials were almost colorless, with a high brilliancy. (C) 2005 Elsevier Ltd. All rights reserved.
Subject: biofilins
microstructure
color
starch
xanthan gum
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodhyd.2005.02.007
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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