Physical chemicals and rheologicals characterization of corn starch (zea mays l.) landraces popcorn

Authors

DOI:

https://doi.org/10.33448/rsd-v10i13.21394

Keywords:

Creole cornstarch; Rheological behavior; Gelatinization; Yield.

Abstract

Starch is a substance considered biodegradable and widely used in the food industry as it is low cost and abundant in nature. Properties such as gelatinization, retrogradation, swelling power, solubility and water holding capacity can interfere with food preparation. Thus, the present work aimed to extract cornstarch (Zea Mays L.) creole popcorn by wet grinding as well as to determine its proximal composition, in addition to evaluating its rheological behavior and thermal properties under different processing conditions. The extraction yield of starch from colored popcorn (Zea Mays L.) corn was 6.3%. Its characteristics are common to many starches, but also different, such as the low acidity that favors its use to increase viscosity in other industrialized products. The sizes and shapes of the granules verified by SEM (Scanning Electron Microscopy) justify their viscoelastic behavior and rheological characteristics. Likewise, they may have contributed to their loss of mass along with their protein and lipid levels. The lipid concentration was also decisive in the gelatinization of the starch in the present study. Infrared spectroscopy confirmed that colored popcorn starch (Zea Mays L.) typically behaved like other starches, as well as its crystallinity. Thus, the Creole corn for the extraction of this starch is of a Creole species and potentially cultivable by family farming and in an agroecological system, incorporating sustainable characteristics.

References

Abimilho. (2021). Associação Brasileira das Indústrias do Milho. Estatísticas de Produção e Consumo Do Milho. https://www.abimilho.com.br/estatisticas

Albano, k. M. (2012). Comportamento reológico de géis de amido de mandioquinha salsa (Arracacia xanthorrhiza B.). Universidade Estadual Paulista “Júlio de Mesquita Filho.

AOAC - Association of Official Analytical Chemists. (2010). Official methods of analysis.

Aprianita, A., Purwandari, U., Watson, B., & Vasiljevic, T. (2009). Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal, 16(4), 507–520.

Araújo, J. M. A. (2004). Qúimica de Alimentos (3rd ed.).

Ascheri, D. P. R., Moura, W. S., Ascheri, J. L. R., & Carvalho, C. W. P. (2010). Caracterização física e físico-química de rizomas e amido do lírio-do-brejo (Hedychiumcoronarium). PesquisaAgropecuária Tropical, 40(2), 159–166.

Asmeda, R., Noorlaila, A., & Norziah, M. H. (2016). Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chemistry, 191, 45–51. https://doi.org/10.1016/j.foodchem.2015.05.095

Association, A. M. S. (2012). AMSA Meat Color Measurement Guidelines: AMSA. In American Meat Science Association. (Issue December).

Belhadi, B., Djabali, D., Souilah, R., Yousfi, M., & Nadjemi, B. (2013). Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria. Food and Bioproducts Processing, 91(3), 225–232. https://doi.org/10.1016/j.fbp.2012.09.008

Bello-Pérez, L. A., Contreras-Ramos, S. M., Jìmenez-Aparicio, A., & Paredes-López, O. (2000). Acetylation and characterization of banana (MUSA paradisiaca) starch. Acta Cientifica Venezolana, 51(3), 143–149.

Resolução-RDC no 263, de 22 de setembro de 2005, (2005). https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0263_22_09_2005.html

Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998). Starch granules: Structure and biosynthesis. In International Journal of Biological Macromolecules (Vol. 23, Issue 2, pp. 85–112). https://doi.org/10.1016/S0141-8130(98)00040-3

Candido, L. M., Coelho, J. P. S., Santini, A. W. H., Moreira, W. R., Totou, A. R., & Rodrigues, R. R. (2017). Influência na Concentração do amido na Gelatinização. 115–123. https://doi.org/10.5151/2594-357x-30363

Cargill. (2019). Relatório Anual Cargill 2018/2019. https://www.cargill.com/static/brazil-annual-report/2018-2019/pt/index.html

Castro, D. S. de. (2019). Extração e Utilização do amido do endocarpo da pitomba na elaboração de Catchup e no desenvolvimento de revestimentos comestíveis. Universidade Federal de Campina Grande.

Cavalcanti, M. T., Silva, V. C., Costa, T. S., Florêncio, I. M., & Florentino, E. R. (2011). Obtenção do amido do endocarpo da manga para diversificação produtiva na indústria de alimentos. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 6(5), 80–83.

Cheim, L. M. G., Costa, F. M., Silva, N. C. de A., Caneppele, C., Cesar, A. L. T. M. de S., Rossignoli, P. A., & Faria, A. M. de M. (2021). Characterization of the Seeds of a Landrace Popcorn (Zea mays L. subsp. mays) Cropped in an Organic System via Family Farming. Research, Society and Development, 10(4).

Correia, P. R., Nunes, M. C., & Beirão-da-Costa, M. L. (2012). The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits. Food Hydrocolloids, 27(1), 256–263. https://doi.org/10.1016/j.foodhyd.2011.05.010

Correia, P. R., Nunes, M. C., & Beirão-da-Costa, M. L. (2013). The effect of starch isolation method on physical and functional properties of Portuguese nut starches. II. Q. rotundifolia Lam. and Q. suber Lam. acorns starches. Food Hydrocolloids, 30(1), 448–455. https://doi.org/10.1016/j.foodhyd.2012.06.014

Diamantino, V. R. (2013). Efeito da adição de amido de milho ceroso em queijo minas frescal com teor reduzido de gordura. Unesp.

Franco, V. A., Silva, F. A., Miranda, B. M., & Pádua, D. L. (2018). Propriedades reológicas e composição proximal da farinha de arroz e farinha de batata-doce. Científic@ - Multidisciplinary Journal, 5(3), 113–124. https://doi.org/10.29247/2358-260x.2018v5i3.p113-124

Fringant, C., Desbrières, J., & Rinaudo, M. (1996). Physical properties of acetylated starch-based materials: Relation with their molecular characteristics. Polymer, 37(13), 2663–2673. https://doi.org/10.1016/0032-3861(96)87626-9

García-Gavín, J., Parente, J., & Goossens, A. (2012). Allergic contact dermatitis caused by sodium metabisulfite: A challenging allergen. A case series and literature review. In Contact Dermatitis (Vol. 67, Issue 5). https://doi.org/10.1111/j.1600-0536.2012.02135.x

Gwirtz, J. A., & Garcia-Casal, M. N. (2014). Processing maize flour and corn meal food products. Annals of the New York Academy of Sciences, 1312(1), 66–75. https://doi.org/10.1111/nyas.12299

Ha, M. A., Jarvis, M. C., & Mann, J. I. (2000). A definition for dietary fibre. In European Journal of Clinical Nutrition (Vol. 54, Issue 12, pp. 861–864). https://doi.org/10.1038/sj.ejcn.1601109

Ji, Y., & Yu, J. (2018). In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by heat-moisture treatment. Food Hydrocolloids, 77, 720–725. https://doi.org/10.1016/j.foodhyd.2017.11.013

Jiranuntakul, W., Puttanlek, C., Rungsardthong, V., Puncha-Arnon, S., & Uttapap, D. (2011). Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches. Journal of Food Engineering, 104(2), 246–258. https://doi.org/10.1016/j.jfoodeng.2010.12.016

Julyana, R., Devos, B., Pessutto, I., Oro, T., & Gutkoski, C. (2018). Extração e Caracterização de amidos de milho. Simpósio de Alimentos. https://www.upf.br/_uploads/Conteudo/simposio-sial-anais/2018/ciencia/c-51.pdf

Kaur, A., Shevkani, K., Katyal, M., Singh, N., Ahlawat, A. K., & Singh, A. M. (2016). Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. Journal of Food Science and Technology, 53(4), 2127–2138. https://doi.org/10.1007/s13197-016-2202-3

Leonel, M. (2007). Análise da forma e tamanho de grânulos de amidos de diferentes fontes botânica. Ciência e Tecnologia de Alimentos, 27(3), 579–588.

Li, G., & Zhu, F. (2018). Effect of high pressure on rheological and thermal properties of quinoa and maize starches. Food Chemistry, 241, 380–386. https://doi.org/10.1016/j.foodchem.2017.08.088

Lutz, I. A. (2008). Normas analíticas do Instituto Adolfo Lutz. Métodos físicos-quimicos para análise de Alimentos. In Livro sobrre análise de alimentos - Insitituo Adolfo Lutz. https://wp.ufpel.edu.br/nutricaobromatologia/files/2013/07/NormasADOLFOLUTZ.pdf

Macdougal, D. . (1994). Quality Attributes and their Measurement in Meat, Poultry and Fish Products. In Quality Attributes and their Measurement in Meat, Poultry and Fish Products. https://doi.org/10.1007/978-1-4615-2167-9

Mahmood, K., Kamilah, H., Shang, P. L., Sulaiman, S., Ariffin, F., & Alias, A. K. (2017). A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications. In Food Bioscience (Vol. 19, pp. 110–120). https://doi.org/10.1016/j.fbio.2017.05.006

Marques, R. C. D. (2016). Estudo físico químico, microbiológico e tecnológico de coprodutos da industrialização de milho e aproveitamento alimentar a partir da elaboração de massas alimentícias. UNIVERSIDADE FEDERAL DE GOIÁS.

Moritz, A. R. (2011). Existe cor em nossas vidas. A colorimetria aplicada em nossos dias. In BrasEq (1st ed.).

Nguyen, Q. D., Jensen, C. T. B., & Kristensen, P. G. (1998). Experimental and modelling studies of the flow properties of maize and waxy maize starch pastes. Chemical Engineering Journal, 70(2), 165–171. https://doi.org/10.1016/S1385-8947(98)00081-3

Oyeyinka, S. A., & Oyeyinka, A. T. (2018). A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch. In Food Hydrocolloids (Vol. 75, pp. 62–71). https://doi.org/10.1016/j.foodhyd.2017.09.012

Pavlovic, S., & Brandao, P. R. G. (2003). Adsorption of starch, amylose, amylopectin and glucose monomer and their effect on the flotation of hematite and quartz. Minerals Engineering, 16(11), 1117–1122. https://doi.org/10.1016/j.mineng.2003.06.011

Piergiovanni, P. R., & Jarboe, J. H. (2016). Experiments for a unit operations in food engineering course. ASEE Annual Conference and Exposition, Conference Proceedings, 2016-June. https://doi.org/10.18260/p.26836

Riley, C. K., Wheatley, A. O., & Asemota, H. N. (2006). Isolation and characterization of starches from eight Dioscorea alata cultivars grown in Jamaica. African Journal of Biotechnology, 5(17), 1528–1536. https://doi.org/10.4314/ajb.v5i17.43151

Saliba Rodrigues, H. C., Bevilacqua, C. B., Bahry, C. A., Ramirez Monzon, D. L., Viana, T. P., Zimmer, P. D., & Reis Fagundes, P. R. (2014). Aplicação de índice de estresse para a tolerância ao frio no desenvolvimento inicial de cultivares de arroz. Científica, 42(3), 258. https://doi.org/10.15361/1984-5529.2014v42n3p258-264

Singh, N., Singh, S., Isono, N., Noda, T., & Singh, A. M. (2009). Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines. International Journal of Biological Macromolecules, 45(3), 298–304. https://doi.org/10.1016/j.ijbiomac.2009.06.005

Song, T. W. (2004). Fenômenos de Transporte I. In Apostila para a disciplina de graduação (p. 150p).

Sopade, P. A., Halley, P. J., & Junming, L. L. (2004). Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems. Journal of Food Engineering, 61(3), 439–448. https://doi.org/10.1016/S0260-8774(03)00153-5

Sriburi, P., Hill, S. E., & Mitchell, J. R. (1999). Effects of L-ascorbic acid on the conversion of cassava starch. Food Hydrocolloids, 13(2), 177–183. https://doi.org/10.1016/S0268-005X(98)00080-0

Sriburi, Pensiri, & Hill, S. E. (2000). Extrusion of cassava starch with either variations in ascorbic acid concentration or pH. International Journal of Food Science and Technology, 35(2), 141–154. https://doi.org/10.1046/j.1365-2621.2000.00360.x

Teixeira, B. S. (2016). Características de amidos processados pela radiação ionizante. In Universidade De São Paulo. Universidade’de’São’Paulo.

Trire, R. M. S., Simão, R. A., Araújo, P. J. G., & Anchete, C. A. (2004). Redução da hidrofilicidade de filmes biodegradáveis a base de amido por meio de polimerização por plasma. Polímeros: Ciência e Tecnologia, 14, 57–62.

Uenojo, M., Maróstica, M. R., & Pastore, G. M. (2007). Carotenóides: Propriedades, aplicações e biotransformação para formação de compostos de aroma. In Quimica Nova (Vol. 30, Issue 3, pp. 616–622). https://doi.org/10.1590/S0100-40422007000300022

Universidade Estadual de Campinas UNICAMP. (2011). Tabela brasileira de composição de alimentos. In Tabela brasileira de Composição de Alimentos - TACO (4a). http://www.unicamp.br/nepa/taco/

Vallès-Pàmies, B., Barclay, F., Hill, S. E., Mitchell, J. R., Paterson, L. A., & Blanshard, J. M. V. (1997). The effects of low molecular weight additives on the viscosities of cassava starch. Carbohydrate Polymers, 34(1–2), 31–38. https://doi.org/10.1016/S0144-8617(97)00094-5

Wang, L., Xu, J., Fan, X., Wang, Q., Wang, Q., ZHANG, Y., Cui, L., Yula, J., & Yu, Y. (2016). Effect of disaccharides of different composition and linkage on corn and waxy corn starch retrogradation. Food Hydrocolloids, 61(1), 531–536.

Wang, Y. J., Sheau, W. C., & Yang, W. (2006). Effect of pericarp removal on properties of wet-milled corn starch. Cereal Chemistry, 83(1), 25–27. https://doi.org/10.1094/CC-83-0025

Weber, F. H., Collares-Queiroz, F. P., & Chang, Y. K. (2009). Caracterização físico-química, reológica, morfológica e térmica dos amidos de milho normal, ceroso e com alto teor de amilose. Ciência e Tecnologia de Alimentos, 29(4), 748–753. https://doi.org/10.1590/s0101-20612009000400008

Wolkers, W. F., Oliver, A. E., Tablin, F., & Crowe, J. H. (2004). A Fourier-transform infrared spectroscopy study of sugar glasses. Carbohydrate Research, 339(6), 1077–1085. https://doi.org/10.1016/j.carres.2004.01.016

Xiao, H., Lin, Q., Liu, G. Q., Wu, Y., Tian, W., Wu, W., & Fu, X. (2011). Physicochemical properties of chemically modified starches from different botanical origin. Scientific Research and Essays, 6(21), 4517–4525. https://doi.org/10.5897/sre11.618

Yonemoto, P. G. (2006). Efeito do tamanho dos grânulos nas características estruturais e físicoquímicas do amido de trigo. Universidade Estadual Paulista.

Zhu, J., Zhang, S., Zhang, B., Qiao, D., Pu, H., Liu, S., & Li, L. (2017). Structural features and thermal property of propionylated starches with different amylose/amylopectin ratio. International Journal of Biological Macromolecules, 97, 123–130. https://doi.org/10.1016/j.ijbiomac.2017.01.033

Zhuang, H., Tang, N., & Yuan, Y. (2013). Purification and identification of antioxidant peptides from corn gluten meal. Journal of Functional Foods, 5(4), 1810–1821. https://doi.org/10.1016/j.jff.2013.08.013

Downloads

Published

20/10/2021

How to Cite

CESAR, A. L. T. M. de S.; CHEIM, L. M. G.; ROSSIGNOLI, P. A.; RODRIGUES, L. J.; SILVA, F. F. da; TAKEUCHI, K. P.; CARVALHO, D. de M.; FARIA, A. M. de M. . Physical chemicals and rheologicals characterization of corn starch (zea mays l.) landraces popcorn. Research, Society and Development, [S. l.], v. 10, n. 13, p. e402101321394, 2021. DOI: 10.33448/rsd-v10i13.21394. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/21394. Acesso em: 17 nov. 2024.

Issue

Vol. 10 No. 13

Section

Agrarian and Biological Sciences

License

Copyright (c) 2021 Ana Luiza Trovo Marques de Souza Cesar; Loanda Maria Gomes Cheim; Paulo Afonso Rossignoli; Luiz José Rodrigues; Frederico Fonseca da Silva; Katiuchia Pereira Takeuchi; Deivis de Morais Carvalho; Alexandre Magno de Melo Faria

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.