Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
starch different » three different (Expander búsqueda)
using starch » using garch (Expander búsqueda)
starch different » three different (Expander búsqueda)
using starch » using garch (Expander búsqueda)
1
artículo
Publicado 2020
Enlace
Enlace
ABSTRACT Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance size-exclusion chromatography (HPSEC) coupled to multiangle laser light scattering (MALLS) and differential refractive index (RI) detectors, and gel permeation chromatography (GPC). Both proved the molecular depolymerization caused by ozonation, as well as illustrated the different behavior of each starch source – in special in relation to their molar mass dispersity. The granular morphology was not affected by ozone processing. On the other hand, the starch properties were affected by ozonation. In general, the apparent viscosity decreased during pasting, as well as the complex modulus (G*) of the immediately formed gels. After cooling and storage, however, the ...
2
artículo
Publicado 2021
Enlace
Enlace
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are c...
3
artículo
Publicado 2021
Enlace
Enlace
This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are c...
4
artículo
Publicado 2019
Enlace
Enlace
ABSTRACT Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity, microstructure and thermal properties. The sweet potato starch showed the highest amylose content (42.65%) and the lowest protein content (0.30%). The oca starch granules were larger (10–30 μm) than sweet potato and arracacha starch. The highest crystallinity of sweet potato starch caused larger values of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) (67.64 °C, 72.83 °C, and 81.20 °C, respectively) than arracacha and oca starch. The novel foam trays showed good appearance, adequate expansion, and low density; however, all foam trays showed a water abs...
5
artículo
Publicado 2021
Enlace
Enlace
The authors are grateful to the Sao Paulo Research Foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6; this study was financed in part by the ?Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - Brazil (CAPES)? ? for the JS Guedes (88882.378356/2019-01) and KC Santos (88882.378385/2019-01) M.Sc. scholarships; to the National Council for Scientific and Technological Development (CNPq, Brazil) for the JS Guedes M.Sc. scholarship (131235/2020-6) and the productivity grant of PED Augusto (306557/2017-7); and to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica? (CONCYTEC, Peru) for funding the project n° 409-2019-FONDECYT.
6
artículo
Publicado 2015
Enlace
Enlace
Textile effluents from Franky & Ricky S.A (Arequipa-Peru) were treated using coagulationflocculation process by the two commercial agents Perifloc and Al2 (SO4)3, and Triticum aestivum L. starch as an aid of the process. The treatment capacity was determined by the degree of removal of Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD5), Total Suspended Solids (TSS), pH, and light absorbance (Coloration level). Due to the variance of textile effluent COD, BOD, TSS and coloration, two different optimal doses were established for effluents with high and low coloration of dyes, being 18 and 12 mg·L-1 for Perifloc, and 150 and 50 mg·L-1 for Al2(SO4)3 respectively. The use of T. aestivum starch showed good ability to support textile treatment process effluents when applied to half of the optimal dose of Perifloc at 0.5 g · L-1 for the case of effluents with high loading dye a...
7
artículo
Publicado 2021
Enlace
Enlace
Natural colorants have become important due to the health-benefits for humans. In that sense, it is important to evaluate the degradation kinetics of these components, in order to establish the stability under different processing and/or storage conditions. This study provides experimental and simulated results about the degradation of betalains in microencapsulated beetroot juice. Maltodextrin solution (MDX 10%) and sweet potato starch solution (SPS 2%) in proportions of 40MDX:60SPS, 20MDX:80SPS and 0MDX:100SPS were used as microencapsulating agents. The thermal degradation of betalains in the microencapsulated powders was evaluated at three temperatures (6, 19 and 30 °C) in order to predict the behavior under different conditions, using the first-order kinetic model. The kinetic parameters were identified using linear regression on the logarithmic curves of the experimental data to ob...
8
artículo
Publicado 2021
Enlace
Enlace
The aim of this study was to determine the effects of the ratio of neutral detergent fibre (NDF) and starch in the diet on productive performance, ingestive ratio and weight of the digestive organs of guinea pig (Cavia porcellus). Five isonitrogenous diets were prepared varying the NDF:starch ratio (PFA): 8.1, 3.5, 2.0, 1.3, and 0.8. In total, 160 28-day-old guinea pigs fed for seven weeks were used. The weight gain and the feed conversion index in the PFA 2.0 and PFA 1.3 groups were better than the other groups (p<0.05), together with a higher carcass performance (p<0.05). The weight gain in PFA 3.5 was greater than in the PFA 8.1 and PFA 0.8 groups (p<0.05). The relative intake of dry matter (DM) and the intake of NDF in the PFA 8.1 group was the highest; however, the digestible energy intake in PFA 8.1 was the lowest (p<0.05). Cecum weight was higher in PFA 8.1, PFA 3.5 an...
9
artículo
Publicado 2021
Enlace
Enlace
The aim of this study was to determine the effects of the ratio of neutral detergent fibre (NDF) and starch in the diet on productive performance, ingestive ratio and weight of the digestive organs of guinea pig (Cavia porcellus). Five isonitrogenous diets were prepared varying the NDF:starch ratio (PFA): 8.1, 3.5, 2.0, 1.3, and 0.8. In total, 160 28-day-old guinea pigs fed for seven weeks were used. The weight gain and the feed conversion index in the PFA 2.0 and PFA 1.3 groups were better than the other groups (p<0.05), together with a higher carcass performance (p<0.05). The weight gain in PFA 3.5 was greater than in the PFA 8.1 and PFA 0.8 groups (p<0.05). The relative intake of dry matter (DM) and the intake of NDF in the PFA 8.1 group was the highest; however, the digestible energy intake in PFA 8.1 was the lowest (p<0.05). Cecum weight was higher in PFA 8.1, PFA 3.5 an...
10
artículo
We used starches from two different Andean-native tubers to prepare nano-sized particles, and tested their ability to stimulate inflammatory reactions in human monocytes. Our data show that the release of inflammatory cytokines by monocytes can be differentially modulated by the administration of non-toxic doses of nanoparticles synthesized from the starch of the Andean sub-species Solanum tuberosum and Solanum goniocalyx. Furthermore, we observed a starch-nanoparticle-specific increase in inflammatory chemokine-dependent migration, and an up-regulation of immunoglobulin receptor CD16. Based on this preliminary study, we conclude that different potato starch nanoparticles possess specific properties that can induce immune responses and may be employed as immune modulators in the future.
11
artículo
Publicado 2016
Enlace
Enlace
In this paper we present the study to obtain biopolymers from potato starch, for use as a food packaging, starch with acetic acid was changed to 5% yielding a polymer with a 61.76% amylose and 38.28% amylopectin. The elongation and tensile tests showed that the modified starch presented better mechanical property. Also, additives were added to the films by modified starch for to make the film improved mechanical properties and texture for this to Xathan Chitosan and were used in different ratios, determining an improved mechanical property of the biopolymer were prepared. This was corroborated by elongation and tensile tests, yielding values of 33% and 8.47 N respectively and the Infrared spectroscopy -vis made Uv showing characteristic peaks biopolymers cellulose and good transmittance of 87%. All samples were obtained following the Taguchi method.
12
artículo
The reaction between starch granules and octenyl succinic anhydride (OSA) is regularly retarded due to the low breakthrough of large oily OSA droplets into starch granules in an aqueous reaction system. Furthermore, high-speed shearing is widely used in the food industry, demanding high shear, cavitation, and collision force. In this sense, high-speed shearing could reduce the size of OSA droplets and promote a more homogeneous distribution of groups in the starch granule. The aim of this study was to evaluate the impact of OSA potato starch synthesis assisted by high-speed shear on structure (SEM and FTIR), gelatinization, rheology, and emulsifying activity (ES and AS) was investigated. The results showed a gradual increase in DS proportional to the applied speed. Likewise, the OSA starches showed a slight alteration in the shape of the granules (SEM), and FT-IR spectroscopy showed a ...
13
artículo
Publicado 2015
Enlace
Enlace
There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...
14
artículo
Publicado 2015
Enlace
Enlace
There are many varieties of native potatoes grown in different regions of Peru, usually for farmers´ consumption. However, the possibility of a commercial use has led this work in order to give them added value. To evaluate the possibility of use of native starch from these potatoes, as an ingredient in the food industry, it was presented as objective to determine the physicochemical, functional and viscoelastic native potato starches obtained from Pampacorral properties (Cuzco, Peru): Puka Ambrosio (PA), Combe (CO), Perwanita (PER), Kalis qero (KQ), Qello virondos (QEV), Yana churos (YACH), Pitikiña (PI), Yana kusi (YAKU) y Solischa (SOL). For this purpose, slurries were prepared from native starch by heating until gelatinization. Moisture sorption, swelling and solubility showed were correlated with temperature increment. At 90 °C, PI starch showed greater values for swelling power ...
15
artículo
Publicado 2016
Enlace
Enlace
The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
16
artículo
Publicado 2016
Enlace
Enlace
The potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional ...
17
artículo
Publicado 2019
Enlace
Enlace
ABSTRACT The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP trays, respectively). Starch/SB and starch/AP trays containing different concentrations of SB and AP (0%-40%, w/w) were prepared, and their microstructure and physical, thermal, and mechanical properties were characterized. The addition of fibers wastes allowed obtaining a yellowish foam tray with lower luminosity and higher porosity, mechanical resistance, deformability, and better ability to absorb water as compared with the sweet potato starch foam trays without fibers. The addition of SB yielded foam trays less porous, with lower water absorption capacity and greater tensile strength than the addition of AP. Higher concentrations of AP fibers (greater than 30%) genera...
18
artículo
Publicado 2021
Enlace
Enlace
Abstract: Ten native potato varieties grown in Cusco (at 3,672 m above sea level) were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1% to 0.44%, 23.42% to 35.5%, and 0.07 to 0.10%, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7% assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa?s and f...
19
artículo
Publicado 2021
Enlace
Enlace
Edible films prepared from biological materials are being massively used. This study aimed to prepare edible films from native potato starch of the Allcca sipas variety (Solanum tuberosum subsp. Andigena), nopal mucilage (Opuntia ficus indica), and glycerol. Twelve edible films were prepared with starch, mucilage, and glycerin in different proportions by thermosynthesis. It was observed that mucilage and glycerol have a significant direct effect on film solubility and an inverse effect on aw, while the effect of starch is the opposite. The aw ranged from 0.562 to 0.639. The FTIR analysis showed the interaction of the components in the films being considerably influenced by the addition of mucilage. The TGA/DTA analysis reported low thermal stability in the films, retaining water around 100 ◦C, and showing a tendency to lose weight when the content of starch is high, while the opposite ...
20
artículo
Publicado 2015
Enlace
Enlace
Starch hydrolysis cassava (Manihot esculenta Crantz) to 30% (w/v) was evaluated by the method of acid and enzymatic hydrolysis. In the acid hydrolysis process was evaluated effect of hydrochloric acid in concentrations of 1%, 3% and 5% on the performance of glucose syrup. For enzymatic hydrolysis fungal amylase α 1% was used. There was significant difference between the percentage of reducing sugars and percentage dextrose equivalent (DE) measured for different temperatures liquefaction starch (65, 70 and 75°C) by the α-amylase enzyme at 1%, with 70°C temperature increased activity. For acid hydrolysis significant difference between the percentage reducing sugars and ED percentage measured for various acid concentrations Hydrochloric being the 5% which had higher yields. Comparing both types of hydrolysis was found that there are significant differences between the percentage of suga...
