Abstract
Unfermented cassava starch (''polvilho doce'') was subject to
annealing treatment at 50degreesC for 24, 48, 96, 120, 168 and 192 h, in
1:5 starch to water ratio. The annealing treatment changed the internal
structure of ``polvilho doce'' at increasing treatment time. Peak
viscosities decreased significantly, denoting that there was a decrease
in leaching of amylose from the granules. The pasting temperatures were
increased, setback and breakdown were reduced while hold and final
viscosities increased, showing an improvement of the stability of the
paste. Swelling power and solubility were reduced at all temperatures
and the solubility at 55degreesC was zero after 120 h of treatment. The
DSC data for T-o, T-p, T-c and DeltaH increased and the gelatinization
range was narrowed. The X-ray diffractograms changed from C-A to A
pattern (samples annealed for 48, 96, 120, 168 and 192 h), denoting an
increase in organization of double helices of amylopectin. Annealing
imparts to the samples some waxy starches characteristics which can be
very useful in the food industry.
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