Maiara Pereira Mendes, Ghiovani Zanzotti Raniero, Ivo Demiate, Antonio Roberto Giriboni Monteiro
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引用次数: 0
Abstract
The present work aimed to evaluate the efficiency of the dual modification of corn starch by reactive extrusion, using a mono-thread extruder, and also sodium tripolyphosphate and trimetaphosphate to obtain cross-linked starch. Native starch, extruded native starch, and starch cross-linked by conventional methods were used as standards to evaluate the modification efficacy by reactive extrusion. The content of phosphorus residues allowed by legislation in starch modification is 0.4%. Therefore, the reactive extrusion demonstrated greater effectiveness because cross-linked starch obtained by this method was within the established limit of phosphorus residues, in contrast to that obtained by the conventional method, which exceeded this amount. In addition, it required greater water consumption for residual removal, therefore producing effluents, and also wasting energy and time. Cross-linking by the extrusion process showed a profound influence on the characteristics of modified starch, generating specific functional characteristics, mainly in terms of pasting properties. Also, the samples presented low viscosity and pasting temperature. In conclusion, cross-linking through reactive extrusion was fast, produced starch with phosphorus content within the limits allowed by legislation, and generated different physicochemical characteristics.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management