Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch
Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the...
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Gespeichert in:
| Autor*in: |
Thomaz, Luísa [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© Akadémiai Kiadó, Budapest, Hungary 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of thermal analysis and calorimetry - Springer International Publishing, 1998, 139(2019), 5 vom: 28. Aug., Seite 3123-3132 |
|---|---|
| Übergeordnetes Werk: |
volume:139 ; year:2019 ; number:5 ; day:28 ; month:08 ; pages:3123-3132 |
| Links: |
|---|
| DOI / URN: |
10.1007/s10973-019-08728-1 |
|---|
| Katalog-ID: |
OLC2049880863 |
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| 245 | 1 | 0 | |a Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch |
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| 520 | |a Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. | ||
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| 650 | 4 | |a Ultrasound | |
| 700 | 1 | |a Ito, Vivian Cristina |4 aut | |
| 700 | 1 | |a Malucelli, Lucca Centa |4 aut | |
| 700 | 1 | |a da Silva Carvalho Filho, Marco Aurelio |4 aut | |
| 700 | 1 | |a Demiate, Ivo Mottin |4 aut | |
| 700 | 1 | |a Bet, Camila Delinski |4 aut | |
| 700 | 1 | |a Marinho, Marina Tolentino |4 aut | |
| 700 | 1 | |a Schnitzler, Egon |4 aut | |
| 700 | 1 | |a Lacerda, Luiz Gustavo |4 aut | |
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10.1007/s10973-019-08728-1 doi (DE-627)OLC2049880863 (DE-He213)s10973-019-08728-1-p DE-627 ger DE-627 rakwb eng 660 VZ Thomaz, Luísa verfasserin aut Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Akadémiai Kiadó, Budapest, Hungary 2019 Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. Heat-moisture treatment Modified starch Non-conventional starch Ultrasound Ito, Vivian Cristina aut Malucelli, Lucca Centa aut da Silva Carvalho Filho, Marco Aurelio aut Demiate, Ivo Mottin aut Bet, Camila Delinski aut Marinho, Marina Tolentino aut Schnitzler, Egon aut Lacerda, Luiz Gustavo aut Enthalten in Journal of thermal analysis and calorimetry Springer International Publishing, 1998 139(2019), 5 vom: 28. Aug., Seite 3123-3132 (DE-627)244148767 (DE-600)1429493-X (DE-576)066397693 1388-6150 nnns volume:139 year:2019 number:5 day:28 month:08 pages:3123-3132 https://doi.org/10.1007/s10973-019-08728-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 AR 139 2019 5 28 08 3123-3132 |
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10.1007/s10973-019-08728-1 doi (DE-627)OLC2049880863 (DE-He213)s10973-019-08728-1-p DE-627 ger DE-627 rakwb eng 660 VZ Thomaz, Luísa verfasserin aut Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Akadémiai Kiadó, Budapest, Hungary 2019 Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. Heat-moisture treatment Modified starch Non-conventional starch Ultrasound Ito, Vivian Cristina aut Malucelli, Lucca Centa aut da Silva Carvalho Filho, Marco Aurelio aut Demiate, Ivo Mottin aut Bet, Camila Delinski aut Marinho, Marina Tolentino aut Schnitzler, Egon aut Lacerda, Luiz Gustavo aut Enthalten in Journal of thermal analysis and calorimetry Springer International Publishing, 1998 139(2019), 5 vom: 28. Aug., Seite 3123-3132 (DE-627)244148767 (DE-600)1429493-X (DE-576)066397693 1388-6150 nnns volume:139 year:2019 number:5 day:28 month:08 pages:3123-3132 https://doi.org/10.1007/s10973-019-08728-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 AR 139 2019 5 28 08 3123-3132 |
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10.1007/s10973-019-08728-1 doi (DE-627)OLC2049880863 (DE-He213)s10973-019-08728-1-p DE-627 ger DE-627 rakwb eng 660 VZ Thomaz, Luísa verfasserin aut Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Akadémiai Kiadó, Budapest, Hungary 2019 Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. Heat-moisture treatment Modified starch Non-conventional starch Ultrasound Ito, Vivian Cristina aut Malucelli, Lucca Centa aut da Silva Carvalho Filho, Marco Aurelio aut Demiate, Ivo Mottin aut Bet, Camila Delinski aut Marinho, Marina Tolentino aut Schnitzler, Egon aut Lacerda, Luiz Gustavo aut Enthalten in Journal of thermal analysis and calorimetry Springer International Publishing, 1998 139(2019), 5 vom: 28. Aug., Seite 3123-3132 (DE-627)244148767 (DE-600)1429493-X (DE-576)066397693 1388-6150 nnns volume:139 year:2019 number:5 day:28 month:08 pages:3123-3132 https://doi.org/10.1007/s10973-019-08728-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 AR 139 2019 5 28 08 3123-3132 |
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10.1007/s10973-019-08728-1 doi (DE-627)OLC2049880863 (DE-He213)s10973-019-08728-1-p DE-627 ger DE-627 rakwb eng 660 VZ Thomaz, Luísa verfasserin aut Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Akadémiai Kiadó, Budapest, Hungary 2019 Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. Heat-moisture treatment Modified starch Non-conventional starch Ultrasound Ito, Vivian Cristina aut Malucelli, Lucca Centa aut da Silva Carvalho Filho, Marco Aurelio aut Demiate, Ivo Mottin aut Bet, Camila Delinski aut Marinho, Marina Tolentino aut Schnitzler, Egon aut Lacerda, Luiz Gustavo aut Enthalten in Journal of thermal analysis and calorimetry Springer International Publishing, 1998 139(2019), 5 vom: 28. Aug., Seite 3123-3132 (DE-627)244148767 (DE-600)1429493-X (DE-576)066397693 1388-6150 nnns volume:139 year:2019 number:5 day:28 month:08 pages:3123-3132 https://doi.org/10.1007/s10973-019-08728-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 AR 139 2019 5 28 08 3123-3132 |
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10.1007/s10973-019-08728-1 doi (DE-627)OLC2049880863 (DE-He213)s10973-019-08728-1-p DE-627 ger DE-627 rakwb eng 660 VZ Thomaz, Luísa verfasserin aut Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Akadémiai Kiadó, Budapest, Hungary 2019 Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. Heat-moisture treatment Modified starch Non-conventional starch Ultrasound Ito, Vivian Cristina aut Malucelli, Lucca Centa aut da Silva Carvalho Filho, Marco Aurelio aut Demiate, Ivo Mottin aut Bet, Camila Delinski aut Marinho, Marina Tolentino aut Schnitzler, Egon aut Lacerda, Luiz Gustavo aut Enthalten in Journal of thermal analysis and calorimetry Springer International Publishing, 1998 139(2019), 5 vom: 28. Aug., Seite 3123-3132 (DE-627)244148767 (DE-600)1429493-X (DE-576)066397693 1388-6150 nnns volume:139 year:2019 number:5 day:28 month:08 pages:3123-3132 https://doi.org/10.1007/s10973-019-08728-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 AR 139 2019 5 28 08 3123-3132 |
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660 VZ Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch Heat-moisture treatment Modified starch Non-conventional starch Ultrasound |
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Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch |
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Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch |
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Thomaz, Luísa |
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Journal of thermal analysis and calorimetry |
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Thomaz, Luísa Ito, Vivian Cristina Malucelli, Lucca Centa da Silva Carvalho Filho, Marco Aurelio Demiate, Ivo Mottin Bet, Camila Delinski Marinho, Marina Tolentino Schnitzler, Egon Lacerda, Luiz Gustavo |
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10.1007/s10973-019-08728-1 |
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effects of dual modification on thermal, structural and pasting properties of taro (colocasia esculenta l.) starch |
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Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch |
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Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. © Akadémiai Kiadó, Budapest, Hungary 2019 |
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Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. © Akadémiai Kiadó, Budapest, Hungary 2019 |
| abstract_unstemmed |
Abstract In this study, organic taro starch was submitted to dual modification: the first modification was by heat-moisture treatment (HMT), which totalled nine treatments, combining three moisture levels (13, 19 and 25%), three time intervals (45, 60 and 75 min) and a temperature of 120 °C, and the second modification was by ultrasound (US), which was applied for 30 min at 60% amplitude (frequency of 20 kHz) for all the samples. The morphology of the granules did not show major changes; the relative crystallinity decreased after HMT and increased after the second treatment by US, varying between 26.9 and 32.7%. The Rapid Visco Analyser (RVA) profile showed a decrease in all parameters, except for the pasting temperature. The gelatinisation showed an increase in enthalpy change for all the HMT-modified samples, up to 14.8 J $ g^{−1} $. Moreover, an extension of the gelatinisation range also occurred, suggesting a higher stability in relation to heating; the values ranged from 9.3 (native sample) to 16.7 J $ g^{−1} $ for the HMT-modified sample. The dual-modified samples resulted in a lower gelatinisation temperature range and a decrease in enthalpy change; 4.1 J $ g^{−1} $ was the lowest value. The chemometric approach resulted in a better understanding of the behaviour of the samples modified by dual modification. © Akadémiai Kiadó, Budapest, Hungary 2019 |
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Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch |
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Ito, Vivian Cristina Malucelli, Lucca Centa da Silva Carvalho Filho, Marco Aurelio Demiate, Ivo Mottin Bet, Camila Delinski Marinho, Marina Tolentino Schnitzler, Egon Lacerda, Luiz Gustavo |
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Ito, Vivian Cristina Malucelli, Lucca Centa da Silva Carvalho Filho, Marco Aurelio Demiate, Ivo Mottin Bet, Camila Delinski Marinho, Marina Tolentino Schnitzler, Egon Lacerda, Luiz Gustavo |
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