Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods
Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Tex...
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| Veröffentlicht in: | Die Stärke 1998, Vol.50 (2-3), p.70-72 |
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| container_title | Die Stärke |
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| creator | Perez, E.E Breene, W.M Bahnassey, Y.A |
| description | Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Texture Analyzer as a mechanical method. Sagu and arrowroot starches produced a clear paste and could be substituted for cassava starch; they have the advantage of developing higher viscosity than cassava starch at the same concentration. Some differences were observed among the gelatinization temperatures and rheological parameters by the four methods. It is important to report the methods used to determine rheological parameters. |
| doi_str_mv | 10.1002/(SICI)1521-379X(199803)50:2/3<70::AID-STAR70>3.0.CO;2-U |
| format | Article |
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Central de Venezuela, Caracas (Venezuela). Inst. de Ciencia y Tecnologia de Alimentos, Fac. de Ciencias</creatorcontrib><description>Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Texture Analyzer as a mechanical method. Sagu and arrowroot starches produced a clear paste and could be substituted for cassava starch; they have the advantage of developing higher viscosity than cassava starch at the same concentration. Some differences were observed among the gelatinization temperatures and rheological parameters by the four methods. It is important to report the methods used to determine rheological parameters.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/(SICI)1521-379X(199803)50:2/3<70::AID-STAR70>3.0.CO;2-U</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: Wiley-VCH</publisher><subject>ALMIDON ; AMIDON ; AMIDON INDUSTRIEL ; Biological and medical sciences ; CALORIMETRIA ; CALORIMETRIE ; CALORIMETRY ; CANNA EDULIS ; Food industries ; Fundamental and applied biological sciences. Psychology ; MANIHOT ESCULENTA ; MARANTA ; MEASUREMENT ; MEDICION ; MESURE ; PRODUCTOS AMILACEOS ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; RHEOLOGICAL PROPERTIES ; STARCH ; Starch and starchy product industries ; STARCH PRODUCTS ; VISCOSIDAD ; VISCOSITE ; VISCOSITY</subject><ispartof>Die Stärke, 1998, Vol.50 (2-3), p.70-72</ispartof><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4022,27922,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2265851$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Perez, E.E</creatorcontrib><creatorcontrib>Breene, W.M</creatorcontrib><creatorcontrib>Bahnassey, Y.A</creatorcontrib><creatorcontrib>Univ. Central de Venezuela, Caracas (Venezuela). Inst. de Ciencia y Tecnologia de Alimentos, Fac. de Ciencias</creatorcontrib><title>Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods</title><title>Die Stärke</title><description>Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Texture Analyzer as a mechanical method. Sagu and arrowroot starches produced a clear paste and could be substituted for cassava starch; they have the advantage of developing higher viscosity than cassava starch at the same concentration. Some differences were observed among the gelatinization temperatures and rheological parameters by the four methods. It is important to report the methods used to determine rheological parameters.</description><subject>ALMIDON</subject><subject>AMIDON</subject><subject>AMIDON INDUSTRIEL</subject><subject>Biological and medical sciences</subject><subject>CALORIMETRIA</subject><subject>CALORIMETRIE</subject><subject>CALORIMETRY</subject><subject>CANNA EDULIS</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MANIHOT ESCULENTA</subject><subject>MARANTA</subject><subject>MEASUREMENT</subject><subject>MEDICION</subject><subject>MESURE</subject><subject>PRODUCTOS AMILACEOS</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>STARCH</subject><subject>Starch and starchy product industries</subject><subject>STARCH PRODUCTS</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>VISCOSITY</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNo9kd1KAzEQhYMoWH8eQciFFwpunUw2200VpdS_giBYFe_KkE26ke5uSVZFH8Mndqvi1cwcvjkHZhg7F9AXAHh8MJ2MJ4dCoUjkQD8fCK1zkIcKhngsTwcwHI4mF8n0YXQ_gDPZh_747gSTxzXW-99ZZz0AmScaVLbJtmJ8AQCVKtljX08UPLW-qSP3NW9Ly-d20Qm1__yR-TI0zi9s5I3jhmKkNzrikeavnOqCUwjNe2ialtcd_mZ5bCmYssMp8spSfA224O--LXnhnbPB1u0qJVS0-DGorCmp9qYbK9uWTRF32IajRbS7f3WbPV5dPoxvktu768l4dJs4hLRNUGqLMoO80Lk1eVGgld1phEDIDBLKIkVt5KqXBjVSqnLQyghnrLCYyW22_-u7pNjFu0C18XG2DL6i8DFDzFSuRIft_WKOmhnNQ4dcXK6eMBWAqZbfwmR8nw</recordid><startdate>1998</startdate><enddate>1998</enddate><creator>Perez, E.E</creator><creator>Breene, W.M</creator><creator>Bahnassey, Y.A</creator><general>Wiley-VCH</general><scope>FBQ</scope><scope>IQODW</scope></search><sort><creationdate>1998</creationdate><title>Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods</title><author>Perez, E.E ; Breene, W.M ; Bahnassey, Y.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f204t-239e23608d98ec8dd2e399811206c2a23d429c36c2a3c292a458095c1fce1e263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ALMIDON</topic><topic>AMIDON</topic><topic>AMIDON INDUSTRIEL</topic><topic>Biological and medical sciences</topic><topic>CALORIMETRIA</topic><topic>CALORIMETRIE</topic><topic>CALORIMETRY</topic><topic>CANNA EDULIS</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MANIHOT ESCULENTA</topic><topic>MARANTA</topic><topic>MEASUREMENT</topic><topic>MEDICION</topic><topic>MESURE</topic><topic>PRODUCTOS AMILACEOS</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>RHEOLOGICAL PROPERTIES</topic><topic>STARCH</topic><topic>Starch and starchy product industries</topic><topic>STARCH PRODUCTS</topic><topic>VISCOSIDAD</topic><topic>VISCOSITE</topic><topic>VISCOSITY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Perez, E.E</creatorcontrib><creatorcontrib>Breene, W.M</creatorcontrib><creatorcontrib>Bahnassey, Y.A</creatorcontrib><creatorcontrib>Univ. Central de Venezuela, Caracas (Venezuela). Inst. de Ciencia y Tecnologia de Alimentos, Fac. de Ciencias</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Perez, E.E</au><au>Breene, W.M</au><au>Bahnassey, Y.A</au><aucorp>Univ. Central de Venezuela, Caracas (Venezuela). Inst. de Ciencia y Tecnologia de Alimentos, Fac. de Ciencias</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods</atitle><jtitle>Die Stärke</jtitle><date>1998</date><risdate>1998</risdate><volume>50</volume><issue>2-3</issue><spage>70</spage><epage>72</epage><pages>70-72</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>Gelatinization and pasting profiles of cassava (Manihot esculenta C.), sagu (Canna edulis) and arrowroot (Maranta sp.) starches were determined by Brabender Viscoamylograph (BV) and Rapid ViscoAnalyzer (RVA). The Differential Scanning Calorimeter (DSC) was used as a thermal method and the TA-XT2 Texture Analyzer as a mechanical method. Sagu and arrowroot starches produced a clear paste and could be substituted for cassava starch; they have the advantage of developing higher viscosity than cassava starch at the same concentration. Some differences were observed among the gelatinization temperatures and rheological parameters by the four methods. It is important to report the methods used to determine rheological parameters.</abstract><cop>Weinheim</cop><pub>Wiley-VCH</pub><doi>10.1002/(SICI)1521-379X(199803)50:2/3<70::AID-STAR70>3.0.CO;2-U</doi><tpages>3</tpages></addata></record> |
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| identifier | ISSN: 0038-9056 |
| ispartof | Die Stärke, 1998, Vol.50 (2-3), p.70-72 |
| issn | 0038-9056 1521-379X |
| language | eng |
| recordid | cdi_pascalfrancis_primary_2265851 |
| source | Wiley Online Library All Journals |
| subjects | ALMIDON AMIDON AMIDON INDUSTRIEL Biological and medical sciences CALORIMETRIA CALORIMETRIE CALORIMETRY CANNA EDULIS Food industries Fundamental and applied biological sciences. Psychology MANIHOT ESCULENTA MARANTA MEASUREMENT MEDICION MESURE PRODUCTOS AMILACEOS PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE RHEOLOGICAL PROPERTIES STARCH Starch and starchy product industries STARCH PRODUCTS VISCOSIDAD VISCOSITE VISCOSITY |
| title | Variations in the gelatinization profiles of cassava, sagu and arrowroot native starches as measured with different thermal and mechanical methods |
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