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Previous issue date: 2012-05-04 / Tropical countries such, as Brazil, are the custodians of a great variety of sources of plant polysaccharides known and others not yet explored that have great potential in industrial applications among which we mention the cashew gum. Due to structural similarity between cashew gum and gum Arabic, some studies report the possibility of replacement of them. Thus, this study aims to increase the technical and scientific knowledge on the technological properties of cashew gum and compare it with gum arabic in order to ensure its application in the food industry. Hence, in this study the cashew gum and arabic gum were characterized before and after the extrusion process. Two treatments were do, one profile with low temperature and shear rate and other with high temperature and shear. The results of chemical composition demonstred that the fresh cashew gum had lower ash content than the trade gum arabic, indicating lower impurities. In addition, fresh cashew gum and processed cashew gum were highlighted by the high levels of soluble fiber. However, cashew gum had lower minerals's level that the gum arabic. In the viscosity profile, was observed that it was increased in the gum arabic processed samples, whereas in the cashew gum processed samples decreased. Analysis of x-ray diffraction confirmed the predominance of the amorphous chain of the two samples. Rheometry through the flow and viscosity curves allowed the characterization of the samples as pseudoplastic fluids, according to the mathematical model of Ostwald Waale. The samples showed a reduction in glass transition temperature after extrusion. By colorimetry, was observed that the color parameters of cashew gum and gum arabic were different at the 5% significance level. From the parameters and results evaluated, cashew gum could be indicated as a replacement for gum arabic. However, additional analysis are suggested. / Pa?ses tropicais, como o Brasil, s?o deposit?rios de uma grande variedade de fontes de polissacar?deos vegetais conhecidos e outros ainda n?o explorados que possuem grande potencial em aplica??es industriais, dentre os quais podemos citar a goma de cajueiro. Algumas pesquisas reportam a possibilidade do uso desta goma em v?rios setores em substitui??o ? goma ar?bica devido ? semelhan?a estrutural. Sendo assim, este estudo se prop?e a aumentar o conhecimento t?cnico-cient?fico sobre as propriedades tecnol?gicas da goma de cajueiro e compar?-la ? goma ar?bica para assegurar sua aplica??o na ind?stria de alimentos, especificamente. Para tanto, neste estudo foram realizadas an?lises de caracteriza??o da goma de cajueiro e ar?bica, antes e ap?s o processo de extrus?o. Foram realizados dois tratamentos: um perfil de baixa temperatura e cisalhamento e outro de alta temperatura e cisalhamento. Nos resultados de composi??o centesimal notou-se que a goma de cajueiro in natura apresentou menor teor de cinzas que a goma ar?bica comercial, indicando menor grau de impurezas. Al?m disso, as amostras de goma de cajueiro in natura e processadas destacaram-se pelo alto teor de fibra sol?vel, cerca de 90%. Por outro lado, a goma de cajueiro apresentou menores teores de minerais que a goma ar?bica. No perfil de viscosidade foi observado que este par?metro aumentou nas amostras de goma ar?bica processadas, enquanto, nas amostras processadas de goma de cajueiro houve redu??o. A an?lise de difra??o de raio-x confirmou a predomin?ncia de conforma??o amorfa das cadeias polim?ricas de ambas amostras. An?lises reol?gicas, por meio da curva de fluxo e viscosidade, permitiram a caracteriza??o das amostras como fluidos pseudopl?sticos, obedecendo ao modelo matem?tico de Ostwald de Waale. As amostras apresentaram redu??o na temperatura de transi??o v?trea ap?s a extrus?o. Por colorimetria foi observado que os par?metros de cor entre a goma de cajueiro e a goma ar?bica foram diferentes ao n?vel de 5% de signific?ncia. A partir dos par?metros avaliados e dos resultados obtidos, a goma de cajueiro poderia ser indicada como substituta da goma ar?bica. Entretanto, sugerem-se an?lises complementares.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1871 |
| Date | 04 May 2012 |
| Creators | ANDRADE, Kelita Carlos Silva |
| Contributors | Carvalho, Carlos Wanderlei Piler de, Takeiti, Cristina Yoshie, Carvalho, Carlos Wanderlei Piler de, Ascheri, Jos? Luis Ramirez, Kurozawa, Louise Emy, Tonon, Renata Valeriano |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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