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Previous issue date: 2016-02-26 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - CAPES / Among 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 characteristics / Dentre as diferentes possibilidades de utiliza??o na ind?stria de alimentos, o ultrassom pode ser considerado uma alternativa para substituir ou reduzir a utiliza??o de subst?ncias qu?micas em processos de extra??o ou modifica??o de amidos. Quando utilizado na extra??o, possibilita maior pureza do amido obtido. O amido de car?-do-ar possui caracter?sticas f?sicas desej?veis para aplica??es como agente espessante ou desintegrante em formula??es de comprimidos, por exemplo. No entanto, a extra??o desse amido ? dificultada pela presen?a de mucilagem nesse tub?rculo. O objetivo do presente estudo foi revisar o efeito do ultrassom na extra??o e modifica??o de diversos amidos, como milho, arroz, mandioca, batata, entre outros, avaliar sua utiliza??o na extra??o do amido de car?-do-ar e seu impacto sobre as caracter?sticas desse amido. Ap?s avaliar a composi??o centesimal do car?-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. Al?m 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 extra??o prosseguiu por meio de filtra??o, lavagens sucessivas, centrifuga??o e secagem em estufa. Ap?s avaliar o rendimento da extra??o, os diferentes tratamentos foram caracterizados por meio das an?lises de composi??o centesimal, an?lise instrumental de cor, poder de inchamento e solubilidade, claridade de pasta, determina??o das propriedades t?rmicas e propriedades de pasta, padr?o de cristalinidade, microscopia eletr?nica de varredura, microscopia ?ptica, determina??o do tamanho de part?cula 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 superf?cie do amido e reduziu os picos de cristalinidade do amido, caracterizados como tipo B. Al?m 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 tend?ncia ? retrograda??o. Dessa forma, apesar do pequeno aumento do rendimento quando utilizado o ultrassom durante a extra??o, danos foram provocados na estrutura desse amido, assim como altera??es das suas caracter?sticas f?sico-qu?micas.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1287 |
| Date | 26 February 2016 |
| Creators | Bernardo, Cristiany Oliveira |
| Contributors | Ascheri, Jos? Luis Ram?res, Carvalho, Carlos Wanderlei Piler de, Nascimento, Maria Rosa Figueiredo, Torrezan, Renata |
| 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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