Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/81564
Type: Artigo de periódico
Title: Oxidation of fermented cassava starch using hydrogen peroxide
Author: Dias, ARG
Zavareze, ED
Helbig, E
de Moura, FA
Vargas, CG
Ciacco, CF
Abstract: The effects of oxidation with hydrogen peroxide (H(2)O(2)) on the carbonyl and carboxyl content, pasting, expansion and textural properties of oven-dried fermented cassava starch were investigated. A 2(3) factorial design with three central points and six axial points was used to investigate the effect of H(2)O(2) concentration, pH and temperature on the oxidation of fermented cassava starch: oven-dried and sun-dried fermented cassava starches were used as controls. The conditions of oxidation that presented the carbonyl and carboxyl contents of starch and specific volume and hardness of biscuits similar to the sun-dried fermented cassava starch were observed at the central point of the experimental design (1.5 g/100g H(2)O(2), pH 5.0 and 32.5 degrees C). The sun-drying of the fermented cassava starch increased the carboxyl and carbonyl content, specific volume as well as decreased the biscuit hardness when compared to the oven-dried starch. The oxidation with H(2)O(2) provides a fermented cassava starch with characteristics similar to the sun-dried fermented cassava starch and produces more homogeneous products. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Hydrogen peroxide
Carbonyl
Carboxyl
Cassava fermented starch
Expansion property
Oxidation
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.carbpol.2011.04.026
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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