1. Gelatinized sweet potato starches obtained at different preheating temperatures in a spray dryer
- Author
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Thaís Paes Rodrigues dos Santos, Magali Leonel, Célia Maria Landi Franco, and Universidade Estadual Paulista (Unesp)
- Subjects
Yield (engineering) ,Materials science ,Instant food ,Thermal properties ,Starch ,Enthalpy ,Spray dryer ,02 engineering and technology ,Biochemistry ,Pregelatinization ,03 medical and health sciences ,chemistry.chemical_compound ,Crystallinity ,Structural Biology ,Food science ,Desiccation ,Ipomoea batatas ,Particle Size ,Molecular Biology ,Potato starch ,030304 developmental biology ,0303 health sciences ,Spray dried ,Temperature ,food and beverages ,General Medicine ,021001 nanoscience & nanotechnology ,chemistry ,Solubility ,Starch granule ,Gelatin ,Amylose ,0210 nano-technology ,Crystallization - Abstract
Made available in DSpace on 2020-12-12T01:48:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-04-15 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Native sweet potato starch was gelatinized at temperatures between 57 and 69 °C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon colling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the spray dried starches relative to those of native starch. Spray dried starch preheating at 69 °C showed highly reduced enthalpy change (80%) and relative crystallinity. Based on the parameters studied, the best preheating temperature was 67 °C. Under this condition, the starch can be applied in more viscous products that require a greater thickness, and with great process yield (65%). This study showed the feasibility of the application of this process to produce sweet potato starches with specific properties for different purposes in the food and non-food industries. Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) Center for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP) CNPq: 302827/2017-0 CAPES: BEX 9551/14-0
- Published
- 2019