Produção Nacional
Revisado por pares
Physicochemical Properties of Maranta ( Maranta arundinacea L.) Starch
2014; Marcel Dekker; Volume: 18; Issue: 9 Linguagem: Inglês
10.1080/10942912.2014.958162
ISSN1532-2386
AutoresGermán Ayala Valencia, Izabel Cristina Freitas Moraes, Rodrigo Vinícius Lourenço, Ana Mônica Quinta Barbosa Bittante, Paulo José do Amaral Sobral,
Tópico(s)Agricultural and Food Sciences
ResumoMaranta (Maranta arundinacea L.) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5°C as determined by thermal (differential scanning calorimetry) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model. Storage and loss moduli increased drastically during gelatinization process, corroborating with differential scanning calorimetry results. In general, maranta starch could have numerous applications in the food industry.
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