THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE
Starch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocess...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2011-01-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1326/1326 |
| _version_ | 1811248349954703360 |
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| author | Fernanda Janaína Oliveira Gomes da COSTA Rafael Ramirez de ALMEIDA Luiz Gustavo LACERDA Marco Aurélio da Silva CARVALHO-FILHO Gilbert BANNACH Egon SCHNITZLER |
| author_facet | Fernanda Janaína Oliveira Gomes da COSTA Rafael Ramirez de ALMEIDA Luiz Gustavo LACERDA Marco Aurélio da Silva CARVALHO-FILHO Gilbert BANNACH Egon SCHNITZLER |
| author_sort | Fernanda Janaína Oliveira Gomes da COSTA |
| collection | DOAJ |
| description | Starch is one of the most important sources
of reserve of carbohydrate in plants and the main source in
the human diet due to its abundance in the nature. There no
other food ingredient that can be compared with starch in
terms of sheer versatility of application in the food industry.
Unprocessed native starches are structurally too weak
and functionally too restricted for application in today’s
advanced food and industrial technologies. The main
objective of this study was to compare the thermal behavior
of native cassava starch and those treated with hydrogen
peroxide, as well as those treated with hydrogen peroxide
and ferrous sulfate. The cassava starch was extracted from
cassava roots (Manihot esculenta, Crantz) and treated by
standardized hydrogen peroxide (H2
O2
) solutions at 1, 2
and 3% (with or without FeSO4
). Investigated by using
they are thermoanalytical techniques: thermogravimetry
- TG, differential thermal analysis – DTA and differential
scanning calorimetry - DSC, as well as optical microscopy
and X-ray powder diffractometry. The results showed the
steps of thermal decomposition, changes in temperatures
and in gelatinization enthalpy and small changes in
crystallinity of the granules. |
| first_indexed | 2024-04-12T15:26:31Z |
| format | Article |
| id | doaj.art-e5d6a508f0954776a775c30ba5bfa702 |
| institution | Directory Open Access Journal |
| issn | 0103-4235 |
| language | English |
| last_indexed | 2024-04-12T15:26:31Z |
| publishDate | 2011-01-01 |
| publisher | Universidade Estadual Paulista |
| record_format | Article |
| series | Alimentos e Nutrição |
| spelling | doaj.art-e5d6a508f0954776a775c30ba5bfa7022022-12-22T03:27:15ZengUniversidade Estadual PaulistaAlimentos e Nutrição0103-42352011-01-01221715THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDEFernanda Janaína Oliveira Gomes da COSTA0Rafael Ramirez de ALMEIDA1Luiz Gustavo LACERDA2Marco Aurélio da Silva CARVALHO-FILHO3Gilbert BANNACH4Egon SCHNITZLER5 Research carried out with fi nancial support from CNPq and CAPES Research carried out with fi nancial support from CNPq and CAPES Research carried out with fi nancial support from CNPq and CAPES Research carried out with fi nancial support from CNPq and CAPES Research carried out with fi nancial support from CNPq and CAPES Research carried out with fi nancial support from CNPq and CAPESStarch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food and industrial technologies. The main objective of this study was to compare the thermal behavior of native cassava starch and those treated with hydrogen peroxide, as well as those treated with hydrogen peroxide and ferrous sulfate. The cassava starch was extracted from cassava roots (Manihot esculenta, Crantz) and treated by standardized hydrogen peroxide (H2 O2 ) solutions at 1, 2 and 3% (with or without FeSO4 ). Investigated by using they are thermoanalytical techniques: thermogravimetry - TG, differential thermal analysis – DTA and differential scanning calorimetry - DSC, as well as optical microscopy and X-ray powder diffractometry. The results showed the steps of thermal decomposition, changes in temperatures and in gelatinization enthalpy and small changes in crystallinity of the granules.http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1326/1326Starchcassavahydrogen peroxidethermal analysis |
| spellingShingle | Fernanda Janaína Oliveira Gomes da COSTA Rafael Ramirez de ALMEIDA Luiz Gustavo LACERDA Marco Aurélio da Silva CARVALHO-FILHO Gilbert BANNACH Egon SCHNITZLER THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE Alimentos e Nutrição Starch cassava hydrogen peroxide thermal analysis |
| title | THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE |
| title_full | THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE |
| title_fullStr | THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE |
| title_full_unstemmed | THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE |
| title_short | THERMOANALYTICAL STUDY OF NATIVE CASSAVA STARCH AND TREATED WITH HYDROGEN PEROXIDE |
| title_sort | thermoanalytical study of native cassava starch and treated with hydrogen peroxide |
| topic | Starch cassava hydrogen peroxide thermal analysis |
| url | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1326/1326 |
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