Results
Title

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

Authors

Almeida, Raphael Lucas Jacinto; dos Santos Pereira, Tamires; Almeida, Renata Duarte; Santiago, Ângela Maria; de Lima Marsiglia, Wanda Izabel Monteiro; Nabeshima, Elizabeth Harumi; de Sousa Conrado, Líbia; de Gusmão, Rennan Pereira

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.

Subjects

RED rice; MYRTACEAE; RHEOLOGY; AMYLASES; STARCH; GLUCOAMYLASE

Publication

Scientific Reports, 2021, Vol 11, Issue 1, p1

ISSN

2045-2322

Publication type

Academic Journal

DOI

10.1038/s41598-021-88627-4