Potato Starch
Mostrando 1-12 de 150 artigos, teses e dissertações.
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1. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
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2. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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3. Quality of potato CV. innovator submitted refrigeration and recondition
Abstract The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of
Food Sci. Technol. Publicado em: 2021-03
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4. ENZYMATIC PRODUCTION OF β-CYCLODEXTRIN FROM JACKFRUIT SEEDS (Artocarpus intergrifolia L.)
Abstract β-Cyclodextrin (β-CD) is a compound of great application for pharmaceutical and food industries, and is generally produced by starchy substrates by cyclomaltodextrin glucanotransferase (CGTase) action. The objective of this study was to produce β-CD using an alternative source of starch, such as jackfruit seed (Artocarpus intergrifolia L.) bran (
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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5. Rheological properties of sweet potato starch-date syrup gel
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic beca
Food Sci. Technol. Publicado em: 22/07/2019
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6. EFFECT OF DIFFERENT ADDITIVES ON THE SILAGE QUALITY OF SWEET POTATO BRANCHES
RESUMO As ramas de batata-doce apresentam potencial de utilização na alimentação animal, na forma fresca e de silagem, sendo que a utilização de aditivos pode contribuir para a melhoria da qualidade da silagem das ramas. Objetivou-se com este estudo avaliar a qualidade da silagem de ramas de batata-doce com diferentes aditivos. Os tratamentos utilizado
Rev. Caatinga. Publicado em: 18/07/2019
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7. A SIMPLE EQUATION FOR TOTAL REDUCING SUGARS (TRS) ESTIMATION ON SWEET POTATO AND ETHANOL YIELD POTENTIAL
ABSTRACT Sweet potato is an attractive feedstock for ethanol production due to its high starch content and favorable agronomic characteristics. This paper proposes a simple equation to estimate the total reducing sugars (including glucose from starch) in sweet potatoes based on their moisture content (low cost and simple measurement). It allows the calculati
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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8. Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment
Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply
Polímeros. Publicado em: 10/06/2019
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9. Analysis of selective potato varieties and their functional assessment
Abstract The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. In general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties
Food Sci. Technol. Publicado em: 11/04/2019
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10. Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). T
Food Sci. Technol. Publicado em: 26/04/2018
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11. Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams
Abstract The aim of this work was to determine selected physical properties of biodegradable thermoplastic starch (TPS) filling foams manufactured by extrusion-cooking technique from different combinations of potato starch and two additives: poly(vinyl alcohol) PVA and Plastronfoam PDE. Foams were processed with seven starch/additives combinations at two di
Polímeros. Publicado em: 15/03/2018
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12. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the follo
Food Sci. Technol. Publicado em: 18/12/2017