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Universidade Federal Do Espírito Santo Centro De Ciências Agrárias Programa De Pós-graduação Em Ciência E Tecnologia De Alimentos
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ribeiro, Alessandra Casagrande Frescal, Queijo Minas |
| Copyright Year | 2015 |
| Abstract | Starch is the reserve carbohydrate of plants being found in its various parts. It is also the most consumed carbohydrate in the human diet, as well hold many applications in the food industry. The objective of this study was to extract the starch from the mass breadfruit and investigate some of its physical, chemical and technological characteristics in native form. The breadfruit starch was subjected to moisture, water binding capacity cold, swelling power, solubility index, syneresis, scanning electron microscopy (SEM), X-ray diffraction. The corn starch was also analyzed for comparison. The breadfruit starch showed higher moisture (18.32%), water binding capacity cold (80.33%), swelling power (198.71 g/g to 90 C), solubility index (7.22 % at 90 C) and syneresis (2.29 ml in 120 hours). For image analysis, SEM, of samples, it was found that breadfruit starch granules showed lower than starch corn, but with both the polyhedral shape. The X-ray diffraction had revealed that the pattern of corn starch cristalidade is type A and classify the breadfruit as type B, with the degree of crystallinity of 30% and 27%, respectively. Then, the breadfruit is a fruit that can be used for starch extraction and a new alternative source of starch for the food industry. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://repositorio.ufes.br/jspui/bitstream/10/1363/1/Alessandra%20Casagrande%20Ribeiro.pdf |
| Alternate Webpage(s) | http://repositorio.ufes.br/jspui/bitstream/10/1426/1/Ol%C3%ADvia%20Furlan%20Cavallini.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
