Abstract
In order to investigate the physicochemical and structural properties and the in vitro digestibility, starch extracted from pinhão was submitted to modification by thermal treatment at low moisture and heating at 100 °C for 8 h. The swelling power and solubility at 90 °C were lower for the modified samples than in the native starch. The decrease displayed in the 1047/1022 cm−1 and 995/1022 cm−1 ratio values, identified by FTIR, suggested that the modification decreased the relative crystallinity, as confirmed in the X-ray analysis. The modification changed the crystallinity pattern of the starch granules, which shifted from type C, presented in the native starch, to type A in the modified samples. Microscopy revealed that the starch granules presented concavities and a tendency to agglomeration after modifications. The rheological properties showed that the starch gels behaved like pseudoplastic fluids. The apparent amylose content increased in the samples with modification moisture of 15, 20 and 25%. On the other hand, the RS content increased in all modified samples, with the sample with 35% modification moisture presenting the highest increase (17.73%) in relation to native starch.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
