Amidos de batata-doce de polpas branca e laranja modificados por autoclave

Giselle de Lima Paixão e  Silva; Juliana Aparecida Correia  Bento; Luiz Artur Mendes  Bataus; Manoel Soares Soares Júnior; Márcio Caliari; Menandes Alves de  Souza Neto; Karen Carvalho  Ferreira; Ana Lázara Matos de  Oliveira; Jhonathan Raphael  Andrade

doi:10.33448/rsd-v10i1.11620

Autores

Giselle de Lima Paixão e Silva Federal University of Goiás https://orcid.org/0000-0001-9838-5663
Juliana Aparecida Correia Bento Federal University of Goiás https://orcid.org/0000-0001-9015-9426
Luiz Artur Mendes Bataus Federal University of Goiás https://orcid.org/0000-0002-5437-6762
Manoel Soares Soares Júnior School of Agronomy, Federal University of Goiás. Goiânia, GO, Brazil https://orcid.org/0000-0001-8728-4592
Márcio Caliari Federal University of Goiás https://orcid.org/0000-0002-0877-8250
Menandes Alves de Souza Neto Federal University of Goiás https://orcid.org/0000-0001-5560-6884
Karen Carvalho Ferreira Federal University of Goiás https://orcid.org/0000-0002-2664-1899
Ana Lázara Matos de Oliveira Federal University of Lavras https://orcid.org/0000-0003-3767-3885
Jhonathan Raphael Andrade State University of Ponta Grossa https://orcid.org/0000-0002-8656-854X

DOI:

https://doi.org/10.33448/rsd-v10i1.11620

Palavras-chave:

Ipomoea batatas L; RVA; DSC; Solubilidade e absorção em água; Microscopia eletrônica de varredura.

Resumo

O objetivo desta pesquisa, utilizando um Delineamento Central Composto Rotacional, foi avaliar se a umidade e o tempo de exposição a uma temperatura de 121 ° C e pressão de 1.1 kgf. cm2 em autoclave seriam capazes de modificar as propriedades morfológicas, térmicas, funcionais e de pasta dos Amidos de Batata Doce de polpas de cor Laranja (ABDL) e Branca (ABDB). A modificação demonstrou aumentar: a absorção a 60ºC do amido ABDB e a solubilidade a 60ºC do ABDL, o setback do ABDB, a viscosidade final do ABDL e a entalpia para ambos, além de reduzir o breakdown do ABDL. As micrografias dos amidos modificados mostraram rachaduras na superfície dos grânulos e pré-gelatinização do ABDL, confirmando que a umidade e o tempo de exposição afetaram suas propriedades morfológicas, térmicas, funcionais e de pasta. Portanto, devido ao uso promissor, os autores sugerem pesquisas futuras com ABDL e ABDBR autoclavados para testar aplicações tecnológicas.

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Amidos de batata-doce de polpas branca e laranja modificados por autoclave

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