Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert
Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Viçosa (UFV)
2024-03-01
|
| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/18452 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569775020048384 |
|---|---|
| author | Natália Tolfo de Souza Geovanna Lemos Lima Gabrieli Oliveira-Folador Gisele Teixeira de Souza Sora Ladyslene Chrístyns de Paula Luís Fernando Polesi |
| author_facet | Natália Tolfo de Souza Geovanna Lemos Lima Gabrieli Oliveira-Folador Gisele Teixeira de Souza Sora Ladyslene Chrístyns de Paula Luís Fernando Polesi |
| author_sort | Natália Tolfo de Souza |
| collection | DOAJ |
| description |
Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.
|
| format | Article |
| id | doaj-art-08ac351626814e8784668524faa459e7 |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-08ac351626814e8784668524faa459e72025-02-02T19:53:54ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752024-03-0110210.18540/jcecvl10iss2pp18452Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessertNatália Tolfo de Souza0Geovanna Lemos Lima1Gabrieli Oliveira-Folador2Gisele Teixeira de Souza Sora3Ladyslene Chrístyns de Paula4Luís Fernando Polesi5Federal University of Rondônia, BrazilFederal University of Rondonia, BrazilFederal University of Rondônia, BrazilFederal University of Rondonia, BrazilFederal University of Rondonia, BrazilFederal University of Sergipe, Brazil Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention. https://periodicos.ufv.br/jcec/article/view/18452Corn starchChemical modificationPhysical modificationTheobroma grandiflorumAttalea speciosa |
| spellingShingle | Natália Tolfo de Souza Geovanna Lemos Lima Gabrieli Oliveira-Folador Gisele Teixeira de Souza Sora Ladyslene Chrístyns de Paula Luís Fernando Polesi Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert The Journal of Engineering and Exact Sciences Corn starch Chemical modification Physical modification Theobroma grandiflorum Attalea speciosa |
| title | Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| title_full | Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| title_fullStr | Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| title_full_unstemmed | Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| title_short | Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| title_sort | chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert |
| topic | Corn starch Chemical modification Physical modification Theobroma grandiflorum Attalea speciosa |
| url | https://periodicos.ufv.br/jcec/article/view/18452 |
| work_keys_str_mv | AT nataliatolfodesouza chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert AT geovannalemoslima chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert AT gabrielioliveirafolador chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert AT giseleteixeiradesouzasora chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert AT ladyslenechristynsdepaula chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert AT luisfernandopolesi chemicalandphysicalmodificationofcornstarchandapplicationincupuassuandbabassudairydessert |