Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase...

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Autores principales:	Raphael Lucas Jacinto Almeida, Tamires dos Santos Pereira, Renata Duarte Almeida, Ângela Maria Santiago, Wanda Izabel Monteiro de Lima Marsiglia, Elizabeth Harumi Nabeshima, Líbia de Sousa Conrado, Rennan Pereira de Gusmão
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/240d780b7dce4aa78777617144e14009
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spelling	oai:doaj.org-article:240d780b7dce4aa78777617144e140092021-12-02T16:55:24ZRheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures10.1038/s41598-021-88627-42045-2322https://doaj.org/article/240d780b7dce4aa78777617144e140092021-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-88627-4https://doaj.org/toc/2045-2322Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.Raphael Lucas Jacinto AlmeidaTamires dos Santos PereiraRenata Duarte AlmeidaÂngela Maria SantiagoWanda Izabel Monteiro de Lima MarsigliaElizabeth Harumi NabeshimaLíbia de Sousa ConradoRennan Pereira de GusmãoNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Raphael Lucas Jacinto Almeida Tamires dos Santos Pereira Renata Duarte Almeida Ângela Maria Santiago Wanda Izabel Monteiro de Lima Marsiglia Elizabeth Harumi Nabeshima Líbia de Sousa Conrado Rennan Pereira de Gusmão Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
description	Abstract Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
format	article
author	Raphael Lucas Jacinto Almeida Tamires dos Santos Pereira Renata Duarte Almeida Ângela Maria Santiago Wanda Izabel Monteiro de Lima Marsiglia Elizabeth Harumi Nabeshima Líbia de Sousa Conrado Rennan Pereira de Gusmão
author_facet	Raphael Lucas Jacinto Almeida Tamires dos Santos Pereira Renata Duarte Almeida Ângela Maria Santiago Wanda Izabel Monteiro de Lima Marsiglia Elizabeth Harumi Nabeshima Líbia de Sousa Conrado Rennan Pereira de Gusmão
author_sort	Raphael Lucas Jacinto Almeida
title	Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
title_short	Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
title_full	Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
title_fullStr	Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
title_full_unstemmed	Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
title_sort	rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/240d780b7dce4aa78777617144e14009
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Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

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