Physicochemical properties, modifications and applications of starches from different botanical sources

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

Thermal and pasting properties of cassava starch-dehydrated orange pulp blends

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Physico-chemical properties of starches isolated from potato cultivars grown in soils with different phosphorus availability

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desenvolvimento de misturas instantâneas de mandioca e caseína: efeito do teor de proteína e parâmetros de extrusão sobre a viscosidade

O interesse da indústria de alimentos por produtos desenvolvidos a partir de farinhas acrescidas de proteína não se deve somente às suas características nutricionais, senão também às suas propriedades funcionais e reológicas, as quais definem as suas aplicações comerciais. Este trabalho teve por objetivo avaliar o efeito de parâmetros operacionais do processo de extrusão sobre as propriedades de pasta de misturas de farinha de mandioca e caseína. O processo de extrusão seguiu o delineamento 'central composto rotacional' para três fatores: teor de proteína (2,5 a 9,5%), umidade (14,5 a 19,5%) e temperatura de extrusão (65 a 135 ºC). As misturas antes e após a extrusão foram analisadas no Rapid Visco Analyser (RVA) quanto a: viscosidade inicial, pico de viscosidade, quebra de viscosidade, viscosidade final e tendência à retrogradação. Os resultados obtidos nas misturas antes da extrusão mostraram aumento dos valores de viscosidade com o aumento da concentração de proteína até o ponto central (6%) e, nos teores mais elevados de proteína, ocorreu redução destes. Após a extrusão, observou-se que o teor de proteína foi a variável de maior efeito sobre as propriedades de pasta, seguida pela umidade das misturas.

Physical characteristics of extruded cassava starch

Considerando a importância do amido de mandioca para as indústrias brasileiras, este trabalho teve por objetivo avaliar os efeitos de parâmetros de extrusão sobre as características físicas e propriedades de pasta do amido de mandioca extrusado. Foi utilizado o delineamento fatorial do tipo central composto rotacional com três variáveis independentes (2³) e a metodologia de superfície de resposta para avaliar os resultados de índice de expansão, volume específico, índice de absorção de água, índice de solubilidade em água, cor e propriedades de pasta, de acordo com as variações de umidade, temperatura de extrusão e rotação da rosca. A temperatura de extrusão influenciou o índice de expansão, volume específico, índice de absorção de água, todos os parâmetros de cor e a viscosidade inicial, pico e viscosidade final. Já a umidade teve influência sobre o volume específico, parâmetros de cor, viscosidade final e tendência a retrogradação. A rotação da rosca teve efeito no índice de absorção de água, nos componentes de cor bem como viscosidade final e na tendência à retrogradação do amido extrusado. Nas condições operacionais de elevada umidade inicial da matéria-prima, baixa rotação da rosca e temperatura de extrusão no nível intermediário ocorreu menor degradação do amido, o que é desejável em amidos pré-gelatinizados.

Caracterização de produtos extrusados de misturas de farinha de soja, fécula e farelo de mandioca

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Extração e caracterização de amido de quinoa, cañihua e Mirabilis jalapa

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Propriedades de pasta e concentração de amido resistente em duas variedades de féculas de raízes de mandioca em diferentes estágios de desenvolvimento

The objective of this work was to analyze the profiles of the concentrations of resistant starch and respective properties of paste of two cassava varieties with different development stages. For the evaluation of the profile of the concentration of resistant starch and paste properties, the starches of the cassava varieties were used IAC 576/70 and Fécula Branca, which were collected with different times of cultivation (10, 11, 12, 13, 14 and 15 months), and the use of these times were according the crop of cassava variety IAC 576/70. For the analysis of paste property the apparel was used RVA and for analysis of resistant starch the enzymatic method was used. The results showed for the paste properties happened significant differences among the two varieties of cassava starch, and in some months they there wasn't differences, and as the results of resistant starch happened differences among the starches the months of July and August, and as for the different development stages only the starch of Fécula Branca that happened significant differences.

Composição química e propriedades de pasta de farinhas de mandioca

This work aimed to analyze the chemical composition and paste properties of cassava flours, from several producers and classifications, marked in different Brazilian cities. Flours were characterized to moisture, ash, fibers, protein, lipids, total sugars and starch. The paste properties were analyzed in RVA. The results showed significant differences to chemical components in cassava flours. The moisture ranged from 4.39 to 10.26, starch (82.19 to 88.90%), ash (0.48 to 1.07%), fiber (3.23 to 6.41%), protein (1.15 to 2.13%), total sugar (0.05 to 0.56%) and lipids (0.40 to 1.24). These differences can be due the variations of raw material and process. The paste properties of flours were different, with viscosity peak ranged from 73.33 to 387.08 RVU, breakdown (2.42 to 248.83RVU, final viscosity (154.92 to 275.5 RVU) and retrogradation tendency (50.75 to 132.5 RVU), showing the influence of kind of processing on flour viscosity.

Caractérisation des propriétés mécaniques de la pâte de carbone à 150°C dans le but d’optimiser la mise en forme des anodes utilisées dans les cuves Hall-Héroult

Les anodes de carbone sont des éléments consommables servant d’électrode dans la réaction électrochimique d’une cuve Hall-Héroult. Ces dernières sont produites massivement via une chaine de production dont la mise en forme est une des étapes critiques puisqu’elle définit une partie de leur qualité. Le procédé de mise en forme actuel n’est pas pleinement optimisé. Des gradients de densité importants à l’intérieur des anodes diminuent leur performance dans les cuves d’électrolyse. Encore aujourd’hui, les anodes de carbone sont produites avec comme seuls critères de qualité leur densité globale et leurs propriétés mécaniques finales. La manufacture d’anodes est optimisée de façon empirique directement sur la chaine de production. Cependant, la qualité d’une anode se résume en une conductivité électrique uniforme afin de minimiser les concentrations de courant qui ont plusieurs effets néfastes sur leur performance et sur les coûts de production d’aluminium. Cette thèse est basée sur l’hypothèse que la conductivité électrique de l’anode n’est influencée que par sa densité considérant une composition chimique uniforme. L’objectif est de caractériser les paramètres d’un modèle afin de nourrir une loi constitutive qui permettra de modéliser la mise en forme des blocs anodiques. L’utilisation de la modélisation numérique permet d’analyser le comportement de la pâte lors de sa mise en forme. Ainsi, il devient possible de prédire les gradients de densité à l’intérieur des anodes et d’optimiser les paramètres de mise en forme pour en améliorer leur qualité. Le modèle sélectionné est basé sur les propriétés mécaniques et tribologiques réelles de la pâte. La thèse débute avec une étude comportementale qui a pour objectif d’améliorer la compréhension des comportements constitutifs de la pâte observés lors d’essais de pressage préliminaires. Cette étude est basée sur des essais de pressage de pâte de carbone chaude produite dans un moule rigide et sur des essais de pressage d’agrégats secs à l’intérieur du même moule instrumenté d’un piézoélectrique permettant d’enregistrer les émissions acoustiques. Cette analyse a précédé la caractérisation des propriétés de la pâte afin de mieux interpréter son comportement mécanique étant donné la nature complexe de ce matériau carboné dont les propriétés mécaniques sont évolutives en fonction de la masse volumique. Un premier montage expérimental a été spécifiquement développé afin de caractériser le module de Young et le coefficient de Poisson de la pâte. Ce même montage a également servi dans la caractérisation de la viscosité (comportement temporel) de la pâte. Il n’existe aucun essai adapté pour caractériser ces propriétés pour ce type de matériau chauffé à 150°C. Un moule à paroi déformable instrumenté de jauges de déformation a été utilisé pour réaliser les essais. Un second montage a été développé pour caractériser les coefficients de friction statique et cinétique de la pâte aussi chauffée à 150°C. Le modèle a été exploité afin de caractériser les propriétés mécaniques de la pâte par identification inverse et pour simuler la mise en forme d’anodes de laboratoire. Les propriétés mécaniques de la pâte obtenues par la caractérisation expérimentale ont été comparées à celles obtenues par la méthode d’identification inverse. Les cartographies tirées des simulations ont également été comparées aux cartographies des anodes pressées en laboratoire. La tomodensitométrie a été utilisée pour produire ces dernières cartographies de densité. Les résultats des simulations confirment qu’il y a un potentiel majeur à l’utilisation de la modélisation numérique comme outil d’optimisation du procédé de mise en forme de la pâte de carbone. La modélisation numérique permet d’évaluer l’influence de chacun des paramètres de mise en forme sans interrompre la production et/ou d’implanter des changements coûteux dans la ligne de production. Cet outil permet donc d’explorer des avenues telles la modulation des paramètres fréquentiels, la modification de la distribution initiale de la pâte dans le moule, la possibilité de mouler l’anode inversée (upside down), etc. afin d’optimiser le processus de mise en forme et d’augmenter la qualité des anodes.

Development of Performance Properties of Ternary Mixtures and Concrete Pavement Mixture Design and Analysis (MDA): Effect of Paste Quality on Fresh and Hardened Properties of Ternary Mixtures, TPF-5(117), 2012

The purpose of this study was to investigate the effect of cement paste quality on the concrete performance, particularly fresh properties, by changing the water-to-cementitious materials ratio (w/cm), type and dosage of supplementary cementitious materials (SCM), and airvoid system in binary and ternary mixtures. In this experimental program, a total matrix of 54 mixtures with w/cm of 0.40 and 0.45; target air content of 2%, 4%, and 8%; a fixed cementitious content of 600 pounds per cubic yard (pcy), and the incorporation of three types of SCMs at different dosages was prepared. The fine aggregate-to- total aggregate ratio was fixed at 0.42. Workability, rheology, air-void system, setting time, strength, Wenner Probe surface resistivity, and shrinkage were determined. The effects of paste variables on workability are more marked at the higher w/cm. The compressive strength is strongly influenced by the paste quality, dominated by w/cm and air content. Surface resistivity is improved by inclusion of Class F fly ash and slag cement, especially at later ages. Ternary mixtures performed in accordance with their ingredients. The data collected will be used to develop models that will be part of an innovative mix proportioning procedure.

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.

Effect of EVA on the fresh properties of cement paste

The improved workability effect of latex in dry mortars has not been fully clarified. The purpose of this research was to investigate the influence cif the EVA copolymer on the cement hydration and on the rheological properties of cement pastes. The results pointed to a minor influence of EVA on cement hydration and to a ball-bearing effect. In fact, the shear thinning behavior of reference paste at 15 min after mixing changed to shear thickening owing to the EVA addition. This behavior could be explained by the decrease in the interparticle separation distance as consequence of the solid content increase in case of shearing detachment of weakly adhered EVA particles from the cement particles surfaces. The expected EVA plasticizing effect was observed at 60 min. Such behavior points to the stabilization of EVA on the cement particles surfaces, thus resulting in a steric barrier effect. (C) 2011 Elsevier Ltd. All rights reserved.

Effect of EVA on the fresh properties of cement paste

The improved workability effect of latex in dry mortars has not been fully clarified. The purpose of this research was to investigate the influence of the EVA copolymer on the cement hydration and on the rheological properties of cement pastes. The results pointed to a minor influence of EVA on cement hydration and to a ball-bearing effect. In fact, the shear thinning behavior of reference paste at 15 min after mixing changed to shear thickening owing to the EVA addition. This behavior could be explained by the decrease in the interparticle separation distance as consequence of the solid content increase in case of shearing detachment of weakly adhered EVA particles from the cement particles surfaces. The expected EVA plasticizing effect was observed at 60 min. Such behavior points to the stabilization of EVA on the cement particles surfaces, thus resulting in a steric barrier effect.

Mapping of mechanical properties of cement paste microstructures

The presented study is related to the EU 7 th Framework Programme CODICE (COmputationally Driven design of Innovative CEment-based materials). The main aim of the project is the development of a multi-scale model for the computer based simulation of mechanical and durability performance of cementitious materials. This paper reports results of micro/nano scale characterisation and mechanical property mapping of cementitious skeletons formed by the cement hydration at different ages. Using the statistical nanoindentation and micro-mechanical property mapping technique, intrinsic properties of different hydrate phases, and also the possible interaction (or overlapping) of different phases (e.g. calcium-silcate-hydrates) has been studied. Results of the mapping and statistical indentation testing appear to suggest the possible existence of more hydrate phases than the commonly reported LD and HD C-S-H and CH phases