Open AccessANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES
Author(s) -
Anida Maria Moraes Gomes,
Cláudio Ernani Mendes da Silva,
PALOMA LIMA DA SILVA,
Nágila Maria Pontes Silva Ricardo,
MARIA ISABEL GALLÃO
Publication year - 2010
Publication title -
boletim do centro de pesquisa de processamento de alimentos
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.124
H-Index - 8
eISSN - 1983-9774
pISSN - 0102-0323
DOI - 10.5380/cep.v28i2.20405
Subject(s) - amylopectin , crystallinity , rheology , food science , swelling , starch , annealing (glass) , enthalpy , materials science , fermentation , moisture , chemistry , chemical engineering , composite material , thermodynamics , physics , amylose , engineering
The effects of annealing on the properties of unfermented ( polvilho doce -PD) and fermented ( polvilho azedo -PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.
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