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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.
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Details
1 Federal University of Campina Grande, Department of Chemical Engineering, Campina Grande, Brazil (GRID:grid.411182.f) (ISNI:0000 0001 0169 5930)
2 Federal University of Campina Grande, Department of Process Engineering, Campina Grande, Brazil (GRID:grid.411182.f) (ISNI:0000 0001 0169 5930)
3 Federal University of Campina Grande, Department of Food Engineering, Campina Grande, Brazil (GRID:grid.411182.f) (ISNI:0000 0001 0169 5930)
4 State University of Paraíba, Department of Chemistry, Campina Grande, Brazil (GRID:grid.412307.3) (ISNI:0000 0001 0167 6035)
5 Institute of Food Technology, Cereals and Chocolate Technology Center, Campina Grande, Brazil (GRID:grid.412307.3)