期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 149, 期 -, 页码 1339-1346出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.11.105
关键词
Spray dryer; Pregelatinization; Thermal properties; Instant food
资金
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES/Brazil) [BEX 9551/14-0]
- CNPq [302827/2017-0]
Native sweet potato starch was gelatinized at temperatures between 57 and 69 degrees C and then spray dried, to verify the changes caused by this process. The spray dried starch granules initially swelled with the increase in preheating temperature, displaying a larger diameter, but shrank upon coiling. There was an increase in the gelatinization temperature and a decrease in the enthalpy change of the spray dried starches relative to those of native starch. Spray dried starch preheating at 69 degrees C showed highly reduced enthalpy change (80%) and relative crystallinity. Based on the parameters studied, the best preheating temperature was 67 degrees C. Under this condition, the starch can be applied in more viscous products that require a greater thickness, and with great process yield (65%). This study showed the feasibility of the application of this process to produce sweet potato starches with specific properties for different purposes in the food and non-food industries. (C) 2019 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据