Journal
JOURNAL OF FOOD ENGINEERING
Volume 104, Issue 4, Pages 639-648Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.02.002
Keywords
Green banana; Spray dryer; Ultrasound; Starch
Categories
Funding
- CNPq
- CAPES
Ask authors/readers for more resources
Ultrasonic wave propagation and the spray dryer technique were applied to study their effect on the physical and chemical properties of green banana starch. The results showed high resistant starch content, which was reduced by ultrasound treatment and also by spray drying. Both techniques increased the solubility, swelling power and water absorption capacity. The gels exhibited non-Newtonian shear-thinning behavior, since flow behavior index was less than one (n < 1). Ultrasound wave propagation reduced yield stress and consistency coefficient in starch gels. Under oscillatory shear, all gels exhibited solid-like viscoelastic behavior, storage modulus was higher than loss modulus to entire frequency range (G' > G ''), which was confirmed by the Cox-Merz experiment that showed that the complex dynamic viscosity was greater than the apparent viscosity in all samples. The gelatinization temperature was mainly influenced by drying technique and ultrasound treatment reduced the amount of energy required to gelatinize the starch. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available