Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough
The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphospha...
| Principais autores: | Giopato Viell, Franciele Leila, Gomes Barroso Simão Alves, Francieli Cassia, Fávaro Tosoni, Solange Aparecida, Fávaro Tosoni, Natara, Pante, Gisli Cristina, Vicente Plata-Oviedo, Manuel Salvador |
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| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3407 |
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peri-article-34072015-11-17T19:15:24Z Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough Giopato Viell, Franciele Leila Gomes Barroso Simão Alves, Francieli Cassia Fávaro Tosoni, Solange Aparecida Fávaro Tosoni, Natara Pante, Gisli Cristina Vicente Plata-Oviedo, Manuel Salvador Cassava Starch, Cross-linking, Oxidation, Cheese bread. The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permanganate (0.1%), ferrous sulfate (0.05%) and ozone (1.0 g/h). All oxidations occurred during a period of 2 hours at room temperature. The modified starches were pregelatinized for 30 minutes at 95 ° C and spray dried. The solubility index and water absorption, content of carboxyl groups and the enzymatic susceptibility to α-amylase of the modified starches were evaluated. Cheese bread dough was prepared with pregelatinized modified starch and stored under refrigeration (8 °C) for sixteen days. The tackiness index of the dough, which represents its stability during refrigerated storage, and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During refrigerated storage, doughs showed a lower rate of tackiness, good consistency and the cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability. DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.124 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-05-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3407 10.14685/rebrapa.v4i2.124 Brazilian Journal of Food Research; v. 4, n. 2 (2013); 82-90 Brazilian Journal of Food Research; v. 4, n. 2 (2013); 82-90 2448-3184 10.14685/rebrapa.v4i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3407/pdf |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Giopato Viell, Franciele Leila Gomes Barroso Simão Alves, Francieli Cassia Fávaro Tosoni, Solange Aparecida Fávaro Tosoni, Natara Pante, Gisli Cristina Vicente Plata-Oviedo, Manuel Salvador |
| spellingShingle |
Giopato Viell, Franciele Leila Gomes Barroso Simão Alves, Francieli Cassia Fávaro Tosoni, Solange Aparecida Fávaro Tosoni, Natara Pante, Gisli Cristina Vicente Plata-Oviedo, Manuel Salvador Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| author_sort |
Giopato Viell, Franciele Leila |
| title |
Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| title_short |
Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| title_full |
Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| title_fullStr |
Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| title_full_unstemmed |
Chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| title_sort |
chemical modification of pregelatinized cassava starch for application in cold cheese bread dough |
| description |
The objective of this study was to chemically modify the pregelatinized cassava starch to obtain resistant starches to the action of α-amylase present in the egg and evaluate their application in cold cheese bread dough. In this study native cassava starch was cross-linked with sodium trimetaphosphate in a concentration of 0.5% (d.b.). The cross-linked starch was oxidized with sodium hypochlorite (2.0%), hydrogen peroxide (2.0%) and combinations of hydrogen peroxide with potassium permanganate (0.1%), ferrous sulfate (0.05%) and ozone (1.0 g/h). All oxidations occurred during a period of 2 hours at room temperature. The modified starches were pregelatinized for 30 minutes at 95 ° C and spray dried. The solubility index and water absorption, content of carboxyl groups and the enzymatic susceptibility to α-amylase of the modified starches were evaluated. Cheese bread dough was prepared with pregelatinized modified starch and stored under refrigeration (8 °C) for sixteen days. The tackiness index of the dough, which represents its stability during refrigerated storage, and physical characteristics of the cheese breads were evaluated. The starches studied exhibited lower susceptibility to enzymatic hydrolysis. During refrigerated storage, doughs showed a lower rate of tackiness, good consistency and the cheese breads exhibited good appearance, however they had lower specific volume and rate of expansion. The results of the study show that the characteristics of the modified starch during the storage period, promoted better product stability. DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.124 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3407 |
| _version_ |
1805294322258542592 |
| score |
10,814766 |