Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil
Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Digital revista |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná - Tecpar
2009
|
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
oai:scielo:S1516-89132009000300022 |
|---|---|
| record_format |
ojs |
| spelling |
oai:scielo:S1516-891320090003000222009-07-22Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, BrazilMatsuguma,Luciana ShizueLacerda,Luiz GustavoSchnitzler,EgonCarvalho Filho,Marco Aurélio da SilvaFranco,Célia Maria LandiDemiate,Ivo Mottin Peruvian carrot varieties starch hydrogen peroxide technological properties Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.52 n.3 20092009-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022en10.1590/S1516-89132009000300022 |
| institution |
SCIELO |
| collection |
OJS |
| country |
Brasil |
| countrycode |
BR |
| component |
Revista |
| access |
En linea |
| databasecode |
rev-scielo-br |
| tag |
revista |
| region |
America del Sur |
| libraryname |
SciELO |
| language |
English |
| format |
Digital |
| author |
Matsuguma,Luciana Shizue Lacerda,Luiz Gustavo Schnitzler,Egon Carvalho Filho,Marco Aurélio da Silva Franco,Célia Maria Landi Demiate,Ivo Mottin |
| spellingShingle |
Matsuguma,Luciana Shizue Lacerda,Luiz Gustavo Schnitzler,Egon Carvalho Filho,Marco Aurélio da Silva Franco,Célia Maria Landi Demiate,Ivo Mottin Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| author_facet |
Matsuguma,Luciana Shizue Lacerda,Luiz Gustavo Schnitzler,Egon Carvalho Filho,Marco Aurélio da Silva Franco,Célia Maria Landi Demiate,Ivo Mottin |
| author_sort |
Matsuguma,Luciana Shizue |
| title |
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| title_short |
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| title_full |
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| title_fullStr |
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| title_full_unstemmed |
Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil |
| title_sort |
characterization of native and oxidized starches of two varieties of peruvian carrot (arracacia xanthorrhiza, b.) from two production areas of paraná state, brazil |
| description |
Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places. |
| publisher |
Instituto de Tecnologia do Paraná - Tecpar |
| publishDate |
2009 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022 |
| work_keys_str_mv |
AT matsugumalucianashizue characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil AT lacerdaluizgustavo characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil AT schnitzleregon characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil AT carvalhofilhomarcoaureliodasilva characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil AT francoceliamarialandi characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil AT demiateivomottin characterizationofnativeandoxidizedstarchesoftwovarietiesofperuviancarrotarracaciaxanthorrhizabfromtwoproductionareasofparanastatebrazil |
| _version_ |
1756423806153392128 |