دورية أكاديمية
Extraction and characterization of native starch obtained from the inhambu tuber.
| العنوان: | Extraction and characterization of native starch obtained from the inhambu tuber. |
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| المؤلفون: | Silva GMS; 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil., Veloso CM; 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil., Santos LS; 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil., Melo Neto BA; Federal Institute of Baiano/Campus Uruçuca, Dr. João Nascimento, s/n - Center, Uruçuca, Bahia 45680-000 Brazil., Fontan RDCI; 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil., Bonomo RCF; 1State University of Southwest Bahia (UESB), Rodovia Br 415, km 03 s/n, Itapetinga, Bahia 45700-000 Brazil. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2020 May; Vol. 57 (5), pp. 1830-1839. Date of Electronic Publication: 2019 Dec 20. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Starch is the main carbohydrate consumed by humans, obtained from many vegetable sources and known for its non-toxicity, applications and low cost. The aim of this work was the extraction and study of characteristics of non-conventional starch arising from inhambu ( Dioscorea trifida L.). Chemical, physicochemical, thermal, morphological, structural and technological properties were evaluated. The starch yield percentage obtained from the extraction, starch and amylose contents of inhambu starch were considerably high, 22.76%, 84.56% and 36.82% respectively. Native starch presented high purity due the low ash, protein and fat content. The thermogravimetric analysis shown 69% weight loss in a 293.12-476.59 °C temperature range and the endothermic peak was at 100.0 °C. The starch granule morphology shown spherical shapes and smooth surfaces and size ranging from 5.06 to 14.59 µm. Considering the unique starch characteristics, its application in different industrial sectors can be foreseen. (© Association of Food Scientists & Technologists (India) 2019.) |
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| فهرسة مساهمة: | Keywords: Amylose; Dioscorea trifida L.; Granules morphology; Technological; Thermal properties |
| تواريخ الأحداث: | Date Created: 20200425 Latest Revision: 20210502 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC7171033 |
| DOI: | 10.1007/s13197-019-04216-4 |
| PMID: | 32327793 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-019-04216-4 |