METHODOLOGIES FOR THE STUDY OF MORPHOLOGICAL AND THERMAL PROPERTIES OF STARCH

Authors

  • Juliana Aparecida Correia Bento Universidade Federal de Goiás
  • Karen Carvalho Ferreira
  • Priscila ZaczuK Bassinello
  • Menandes Alves De Souza Neto

DOI:

https://doi.org/10.29247/2358-260X.2018v5i3.p187-195

Abstract

Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.

Author Biographies

Karen Carvalho Ferreira

Master in Food Science and Technology, PhD student in the Post-Graduate Program in Food Science and Technology, Federal University of Goiás – UFG, Goiânia – GO

Priscila ZaczuK Bassinello

PhD in Food Science, Researcher of the Brazilian Agricultural Research Corporation - Embrapa Rice and Beans, Santo Antônio – GO.

Menandes Alves De Souza Neto

Master in Cellular and Molecular Biology, Adjunct Professor of Ceres Evangelical Faculty, Ceres – GO

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Published

2018-11-13

How to Cite

Bento, J. A. C., Ferreira, K. C., Bassinello, P. Z., & De Souza Neto, M. A. (2018). METHODOLOGIES FOR THE STUDY OF MORPHOLOGICAL AND THERMAL PROPERTIES OF STARCH. Científic@ - Multidisciplinary Journal, 5(3), 187–195. https://doi.org/10.29247/2358-260X.2018v5i3.p187-195

Issue

Vol. 5 No. 3 (2018): Científic@ - Multidisciplinary Journal - ISSN 2358-260X

Section

Reviews

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