Comprehensive studies of molecular changes occuring in sour cassava starch
Cassava starch was treated with lactic acid and exposed to U.V. irradiation. The aim of present work concerns the evaluation of photochemical treatment on cassava starch both at structural and functional levels. Acidification and U.V. exposition, especially lights with emition at 250 nm, resulted in intrinsic viscosity and Mn decrease and in baking expansion ability increase. Cassava starch spectrum had peaks at 240-260 nm, suggesting the presence a chromophore active at 250 nm. Dough weight, temperature and expansion were monitored during baking. It appeared that expansion occurred after starch gelatinization due to water evaporation.
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| Main Authors: | , , , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
INRA
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| Subjects: | Q04 - Composition des produits alimentaires, tapioca, amidon, manioc, propriété physicochimique, propriété rhéologique, rayonnement ultraviolet, acide lactique, http://aims.fao.org/aos/agrovoc/c_15525, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_6553, http://aims.fao.org/aos/agrovoc/c_8046, http://aims.fao.org/aos/agrovoc/c_4142, |
| Online Access: | http://agritrop.cirad.fr/391683/ http://agritrop.cirad.fr/391683/1/ID391683.pdf |
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| Summary: | Cassava starch was treated with lactic acid and exposed to U.V. irradiation. The aim of present work concerns the evaluation of photochemical treatment on cassava starch both at structural and functional levels. Acidification and U.V. exposition, especially lights with emition at 250 nm, resulted in intrinsic viscosity and Mn decrease and in baking expansion ability increase. Cassava starch spectrum had peaks at 240-260 nm, suggesting the presence a chromophore active at 250 nm. Dough weight, temperature and expansion were monitored during baking. It appeared that expansion occurred after starch gelatinization due to water evaporation. |
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