1. TEDE
  2. CAMPUS SEROPÉDICA
  3. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
  4. Doutorado em Ciência e Tecnologia de Alimentos
???item.export.label??? ???item.export.type.endnote??? ???item.export.type.bibtex???

Please use this identifier to cite or link to this item: https://tede.ufrrj.br/jspui/handle/jspui/1287
Full metadata record
DC FieldValueLanguage
dc.creatorBernardo, Cristiany Oliveira-
dc.creator.Latteshttp://lattes.cnpq.br/1114264688805398por
dc.contributor.advisor1Ascheri, José Luís Ramírez-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/1891994321882753por
dc.contributor.advisor-co1Carvalho, Carlos Wanderlei Piler de-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3532473530387852por
dc.contributor.referee1Nascimento, Maria Rosa Figueiredo-
dc.contributor.referee2Torrezan, Renata-
dc.date.accessioned2016-10-13T11:27:52Z-
dc.date.issued2016-02-26-
dc.identifier.citationBERNARDO, Cristiany Oliveira. Efeito do ultrassom na extração e características do amido de cará-do-ar (Dioscorea bulbifera). 2016. 45 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica - RJ, 2016.por
dc.identifier.urihttps://tede.ufrrj.br/jspui/handle/jspui/1287-
dc.description.resumoDentre as diferentes possibilidades de utilização na indústria de alimentos, o ultrassom pode ser considerado uma alternativa para substituir ou reduzir a utilização de substâncias químicas em processos de extração ou modificação de amidos. Quando utilizado na extração, possibilita maior pureza do amido obtido. O amido de cará-do-ar possui características físicas desejáveis para aplicações como agente espessante ou desintegrante em formulações de comprimidos, por exemplo. No entanto, a extração desse amido é dificultada pela presença de mucilagem nesse tubérculo. O objetivo do presente estudo foi revisar o efeito do ultrassom na extração e modificação de diversos amidos, como milho, arroz, mandioca, batata, entre outros, avaliar sua utilização na extração do amido de cará-do-ar e seu impacto sobre as características desse amido. Após avaliar a composição centesimal do cará-do-ar, o mesmo foi lavado, descascados e triturados em liquidificador. Em seguida a amostra triturada foi submetida ao ultrassom. Diferentes tempos (3, 6 e 9 minutos) e amplitudes (12, 40 e 68%) foram avaliados por meio do planejamento experimental Box Benker. Além desses foram avaliados os tratamentos controle (0% amplitude) e T6 (15 minutos, 70% amplitude), totalizando 7 tratamentos (T1, T2, T3, T4, T5, T6 e controle). A extração prosseguiu por meio de filtração, lavagens sucessivas, centrifugação e secagem em estufa. Após avaliar o rendimento da extração, os diferentes tratamentos foram caracterizados por meio das análises de composição centesimal, análise instrumental de cor, poder de inchamento e solubilidade, claridade de pasta, determinação das propriedades térmicas e propriedades de pasta, padrão de cristalinidade, microscopia eletrônica de varredura, microscopia óptica, determinação do tamanho de partícula e densidade absoluta do amido. Houve aumento do rendimento de 29,85% (controle) para 32,09%, quando utilizado o maior tempo e amplitude (15 min e 70% amplitude). O ultrassom provocou danos na superfície do amido e reduziu os picos de cristalinidade do amido, caracterizados como tipo B. Além disso, aumentou o poder de inchamento e consequentemente a viscosidade de pasta de alguns tratamentos. No entanto, 15 minutos e 70% de amplitude (T6), do tratamento com ultrassom, reduziu o poder de inchamento, a viscosidade de pasta e a claridade de pasta e aumentou a tendência à retrogradação. Dessa forma, apesar do pequeno aumento do rendimento quando utilizado o ultrassom durante a extração, danos foram provocados na estrutura desse amido, assim como alterações das suas características físico-químicas.por
dc.description.abstractAmong the different possibilities of use in the food industry, ultrasound can be considered an alternative to substitute or reduce the use of chemicals in extraction processes or modification of starches. When used in the extraction, enables higher purity of the obtained starch. The starch-the-air yam has physical characteristics desirable for applications such as thickening agent or disintegrating tablet formulations, for example, however, this extraction is hindered by the presence starch mucilage this tubercle. The aim of this study was to review the effect of ultrasound on the extraction and modification of several starches, evaluate their use in starch extraction of yam and its impact on characteristics this starch. After evaluating the chemical composition of tubers, previously washed, peeled and crushed in a blender. Then the crushed sample subjected to ultrasound. Different times (3, 6 to 9 minutes) and amplitudes (12, 40 and 68%) were evaluated by the Box Benker experimental design, furthermore evaluated the control treatment (0% amplitude) and ‘T6’ (15 minutes, 70% amplitude), totaling 7 treatments (T1, T2, T3, T4, T5, T6 and control). After sonication, the suspension was filtered and the extraction continued by successive washings, centrifugation and drying in an oven. After evaluating the performance of the extraction, the different treatments were characterized by analysis of chemical composition, instrumental analysis of color, scanning electron microscopy, optical microscopy, particle size, pattern of crystallinity, swelling power and solubility, paste clarity, paste properties and thermal properties and absolute density. There was increase in yield of 29,85% (control) to 32,09%, when used longer time and amplitude (15 min and 70% amplitude). The ultrasound caused damage to the surface of starch and reduced starch crystallinity peak, characterized as type B. Additionally, increased swelling power and consequently the paste viscosity of some treatments. However, 15 minutes, 70% amplitude (T6), reduced the swelling power, the paste viscosity and paste clarity and increased the setback. Therefore, despite the small increase in yield, when used ultrasound during extraction, damage was caused in the structure of starch, as well as changes in its physical and chemical characteristicseng
dc.description.provenanceSubmitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-10-13T11:27:52Z No. of bitstreams: 1 2011 - Cristiany Oliveira Bernardo.pdf: 1740458 bytes, checksum: ae55b89b5f70448972ad5987c95450b1 (MD5)eng
dc.description.provenanceMade available in DSpace on 2016-10-13T11:27:52Z (GMT). No. of bitstreams: 1 2011 - Cristiany Oliveira Bernardo.pdf: 1740458 bytes, checksum: ae55b89b5f70448972ad5987c95450b1 (MD5) Previous issue date: 2016-02-26eng
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpor
dc.formatapplication/pdf*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/4778/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/19438/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/25803/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/32206/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/38596/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/44964/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/51318/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/57810/2011%20-%20Cristiany%20Oliveira%20Bernardo.pdf.jpg*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.countryBrasilpor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
dc.relation.referencesALVES, L. L. et al. O ultrassom no amaciamento de carnes. Ciência Rural, v.43, n.8, p.1522-1528, 2013. AMINI A. M. et al. Morphological, physicochemical, and viscoelastic properties of sonicated corn starch. Carbohydrate Polymers, v.122, p.282–292, 2015. AOAC. Official methods of analysis of the Association Analytical Chemists. 18. ed. Gaithersburg, Maryland, 2005. AOCS. American Oil Chemists’ Society. Official Method Am 5-04, rapid determination of oil/fat utilizing high temperature solvent extraction. Urbana: ‘Official Methods and Recommended Pratices of the American Oil Chemists’ Society, 2005. BILIADERIS, C. G. Physical characteristics, enzymatic digestibility, and structure of chemically modified smooth pea and waxy maize starches. Jornal of Agricultural and food Chemistry, v.30, p.925-930, 1982. BRASIL. Agencia nacional de vigilância sanitária. Resolução RDC n° 360, de 23 de dezembro de 2003. Aprova regulamento técnico sobre rotulagem nutricional de alimentos embalados. D.O.U. – Diário oficial da União; Poder executivo, de 26 de dezembro de 2003. CANEVAROLO JUNIOR, S. V. Técnicas de caracterização de polímeros. São Paulo: Artliber, 2004. p. 17-361. CASTRO, A.P. et al. Etnobotânica das variedades locais do cará (Dioscorea spp.) cultivados em comunidades no município de Caapiranga, estado do Amazonas. Acta Botanica Brasilica, v.26, n.3, p.658-667, 2012. CRAIG, S.A.S. et al. Starch Paste Clarity. Cereal Chemistry, v.66, n.3, p.173-182, 1989. CHUNG, K. M. et al. Physicochemical properties of sonicated mung bean, potato and rice starches. Cereal Chemistry, v.79, p.631-633, 2002. CHU, E. P.; RIBEIRO, R.C.L.F. Native and exotic species of Dioscorea used as food in Brazil. Economic Botany, v.45, n.4, p. 467-479, 1991. FRANCO, C.M.L.; DAIUTO,E.R.; DEMIATE,I.M.; CARVALHO,L.J.C.B.; LEONEL,M.; CEREDA, M.P.; VILPOUX, O.F.; SARMENTO, S.B.S. (2002). Culturas de Tuberosas amiláceas latino americanas Propriedades gerais do amido. Fundação Cargill, Campinas. FRANCO, C. M. L. et al. Structural and functional characteristics of selected soft wheat starches. Cereal Chemistry, v.79, p.243-248, 2002. FU, Y. C. et al. The influence of mucin and cellulose on the yield of yam starch. Journal of the Agricultural Association of China, v.3, p.216–227, 2002. FU,Y.; HUNG, C.; HUANG, P. Minimal processing of mucilage from the pulp of yam (Dioscorea pseudojaponica Yamamoto) using bubble separation and ultraviolet irradiation. Innovative Food Science and Emerging Technologies, v.26, p.214–219, 2014. GERNAT, C., RADOSTA, S., & DAMASCHUN, G. Supramolecular structure of legume starches revealed by X-ray scattering. Starch/Stärke, v.28, p.175–178, 1990. GOMES, A. M. M.; SILVA, C. E. M.; RICARDO, N. M. P. S. Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo). Carbohydrate Polymers, v.60, n.1, p.1-6, 2005. HAAJ, S. B. et al. Starch nanoparticles formation via high power ultrasonication. Carbohydrate Polymers, v.92, n.2, p.1625–1632, 2013. HASHIM, D.B. The effect of low levels of antioxidants on the sweeling and solubility of cassava starch. Starch/Stärke , v.44, n.3, p.471-475, 1992. HUANG, Q.; LI, L.; FU, X. Ultrasound effects on the structure and chemical reactivity of cornstarch granules. Starch/Stärke, v.59, p.371–378, 2007. 42 HU, A. et al. Ultrasonically aided enzymatical effects on the properties and structure of mung bean starch. Innovative Food Science and Emerging Technologies, v.20, p.146–151, 2013. HU, A. et al. Ultrasonic frequency effect on corn starch and its cavitation. LWT - Food Science and Technology, v.60, n.2, p.941-947, 2015. IZIDORO, D. R. Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch. Journal of Food Engineering, v.104, p.639–648, 2011. JANE, J. Structural features of starch granules. In: BEMILLER, J.; WHISTLER, R. Starch: Chemistry and Technology. Burlington: Elsevier, 2009. Cap.6, p.193-227. JAMBRAK, A. R. et al. Ultrasound effect on physical properties of corn starch. Carbohydrate Polymers, v.79, n.1, p.91–100, 2010. JIANG, Q. et al. Characterizations of starches isolated from five different Dioscorea L. species. Food Hydrocolloids, v.29, n.1, p.35-41, 2012. LAKE, E.C.et al. Ecological host-range of Lilioceris cheni (Coleoptera: Chrysomelidae), a biological control agent of Dioscorea bulbifera. Biological Control, v.85, p.8–24, 2015. LIN, J. H. et al. Influence of molecular structural characteristics on pasting and thermal properties of acid-methanol-treated rice starches. Food Hydrocolloids, v.26, n.2, p.441-447, 2012. MANCHUN, S. et al. Effect of ultrasonic treatment on physical properties of tapioca starch Advanced Materials Research, v.506, p.294-297, 2012. MASON, T. J. 1990. A general introduction to sonochemistry. In: MASON, T. J., (Ed.), Sonochemistry: The Uses of Ultrasound in Chemistry, The Royal Society of Chemistry, Cambridge, UK, p. 1–8. MAJZOOBI, M.; HEDAYATI, S.; FARAHNAKY, A. Functional properties of microporous wheat starch produced by α-amylase and sonication. Food Bioscience, v.11, p.79–84, 2015. NUNES, L.B.; SANTOS, W. de J.; CRUZ, R. S. Rendimento de extração e caracterização química e funcional de féculas de mandioca da região do semi-árido baiano. Alimentos e Nutrição - Brazilian Journal of Food and Nutrition, v.20, n.1, p.129-134, 2009. OTEGBAYO, B.; OGUNIYAN, D.; AKINWUMI, O. Physicochemical and functional characterization of yam starch for potential industrial applications. Starch, v.66, n.3-4, p.235–250, 2014. PARK et al. Rapid isolation of sorghum and other cereal starches using sonication. Cereal Chemistry, v.83, n.6, p.611–616, 2006. PARK, D.; HAN, J. Quality controlling of brown rice by ultrasound treatment and its effect on isolated starch. Carbohydrate Polymers, v.137, p.30–38, 2016. PINTO, V.Z. et al. Effects of single and dual physical modifications on pinhão starch. Food Chemistry, v.187, p.98-105, 2015. RAINA, C. S. et al. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. European Food Research and Technology, v.223, p.561–570, 2006. SILVA et al. Particle sizing measurements in pharmaceutical applications: Comparison of in-process methods versus off-line methods. European Journal of Pharmaceutics and Biopharmaceutics, n.85, p.1006–1018, 2013. SUJKA, M; JAMROZ, J. Ultrasound-treated starch: SEM and TEM imaging, and functional behavior. Food Hydrocolloids, v.31, p.413-419, 2013. SUSLICK, K.S., 1988. Ultrasound: its chemical, physical, and biological effects. In: SUSLICK, K.S., (Ed.), Ultrasound, VCH Press, New York. TESTER, R. F.; MORRISON, W. R. Swelling and gelatinization of cereal starches. І. Effects of amylopectin, amylose, and lipids. Cereal Chemistry, v.67, n.6, p.551- 557, 1990. TSAI, M.L.; LI, C.F.; LII, C.Y. Effects of granular strutctures on the pasting behaviors of starches. Cereal Chemistry, v.74, n.6, p.750-757, 1997. WANG, L.; WANG, Y. Rice starch isolation by neutral protease and high-intensity ultrasound. Journal of Cereal Science, v.39, p.291–296, 2004. WHISTLER, R. L.; BEMILLER, J. N. Starch: Carbohydrate chemistry for food scientists. Saint Paul: AACC, Eagan Press, 1997. p. 117-151. ZHANG, Z. et al. Sonication Enhanced Cornstarch Separation. Starch, v.57, p.240–245, 2005. ZHANG, L. et al. Ultrasound effects on the acetylation of Dioscorea starch isolated from Dioscorea zingiberensis C.H. Wright. Chemical Engineering and Processing, v.54, p.29– 36, 2012. ZHU, J. et al. Study on supramolecular structural changes of ultrasonic treated potato starch granules. Food Hydrocolloids, v.29, n.1, p.116-122, 2012. ZOBEL, H. F. Molecules to granules – a comprehensive starch review. Starch, v. 40, p. 44–50, 1988por
dc.rightsAcesso Abertopor
dc.subjectpurityeng
dc.subjectmodificationeng
dc.subjectrapid visco analyzereng
dc.subjectpurezapor
dc.subjectmodificaçãopor
dc.subjectAnalisador de viscosidade rápidapor
dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.titleEfeito do ultrassom na extração e características do amido de cará-do-ar (Dioscorea bulbifera)por
dc.title.alternativeEffect Ultrasound on extraction and starch characteristics of yam (Dioscorea bulbifera)eng
dc.typeDissertaçãopor
Appears in Collections:Doutorado em Ciência e Tecnologia de Alimentos

Files in This Item:
File Description SizeFormat 
2011 - Cristiany Oliveira Bernardo.pdf2011 - Cristiany Oliveira Bernardo1.7 MBAdobe PDFThumbnail

Download/Open Preview
Show simple item record Recommend this item


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.