Comprehensive studies of molecular changes occuring in sour cassava starch

Bertolini Andréa C., Mestres Christian, Colonna Paul, Lerner Dan, Della Valle Guy. 1999. Comprehensive studies of molecular changes occuring in sour cassava starch. In : Biopolymer science: food and non-food applications. Colonna P. (ed.), Guilbert S. (ed.); INRA. Paris : INRA, 87-91. (Les colloques, 91) International conference biopolymer science: Food and non Food applications, Montpellier, France, 28 Septembre 1998/30 Septembre 1998.

Résumé : Cassava starch was treated with lactic acid and exposed to U.V. irradiation. The aim of present work concerns the evaluation of photochemical treatment on cassava starch both at structural and functional levels. Acidification and U.V. exposition, especially lights with emition at 250 nm, resulted in intrinsic viscosity and Mn decrease and in baking expansion ability increase. Cassava starch spectrum had peaks at 240-260 nm, suggesting the presence a chromophore active at 250 nm. Dough weight, temperature and expansion were monitored during baking. It appeared that expansion occurred after starch gelatinization due to water evaporation.

Mots-clés Agrovoc : tapioca, amidon, manioc, propriété physicochimique, propriété rhéologique, rayonnement ultraviolet, acide lactique

Classification Agris : Q04 - Composition des produits alimentaires

Auteurs et affiliations

• Bertolini Andréa C.
• Mestres Christian, CIRAD-CA-CALIM (FRA)
• Colonna Paul
• Lerner Dan
• Della Valle Guy

Source : Cirad - Agritrop (https://agritrop.cirad.fr/391683/)

Métriques

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