Amido de milho modificado por fermentação com ou sem iniciadores e secagem ao sol, e aplicação em biscoitos enriquecidos com gérmen de milho
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Data
2023-03-28
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Universidade Federal de Goiás
Resumo
Starch is an available carbohydrate with varied applications in agroindustry. However, there is a need to modify it in
order to adapt its properties to specific consumer demands. Natural fermentation followed by sun drying is a form of
starch modification performed by the action of enzymes and acids produced by microorganisms. Cassava starch is
considered a product with strong commercial appeal in Brazil, however, corn has become in 2022 the main cereal in
planted area and world production. Thus, the aim of the present study was to evaluate the physical, chemical, structural
and technological properties of corn starches modified by natural fermentation, with and without the backslopping
technique, followed by sun drying; to understand the effect of different starters on the fermentation time of the new
ingredient, and to apply the modified starch in cheese biscuits type chipa enriched with corn germ flour. A completely
randomized design was used for the fermentation and preparation of the cheese biscuits, with three treatments (corn
starch without starter, corn starch with fermented corn starch starter, corn starch with sour cassava starch starter) and
five treatments (0%, 5%, 10%, 15% and 20% modified corn starch with sour cassava starch starter replaced by corn
germ), respectively. The fermentation with starter of cassava sour starch was carried out in 12 days, while the
fermentations with fermented corn starch starter and without starter were stopped only after 65 days. Natural
fermentation followed by sun drying altered the starch granule surface, pasting properties, and caused slight changes
in relative crystallinity as well as amylose content. Starches that underwent the fermentation process for a longer time
showed more significant changes. The techniques used were effective to acidify corn starch, and also they promoted
changes in ash content, water absorption indexes, and water solubility, but were not sufficient to achieve the degree
of expansion of sour cassava starch. The fermented corn starch with sour cassava starch starter was applied as the
main ingredient in the formulation of the cheese biscuits enriched with corn germ. The use of corn germ, in different
percentages, showed to be efficient for the fortification of the biscuits, once higher contents of ashes (varying from
3.97 % to 9.92 %), proteins (varying from 7.76 % to 24.51 %), and lipids (varying from 5.53 % to 14.89 %); and lowercontents of carbohydrates (varying from 2.38 % to 11.75 %) were observed for biscuits with higher contents of corn
germ. Therefore, natural fermentation with the backslopping technique is an alternative to obtain sour corn starch in
less time, as well as the starch obtained can be used in the elaboration of baked products in which the expansion
property is not a fundamental characteristic for quality.
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Palavras-chave
FTIR , Raio X , Propriedade térmica , Ângulo hue , Biscoito chipa , X-ray , Thermal property , Hue angle , Chipa biscuit
Citação
COUTO, L. S. Amido de milho modificado por fermentação com ou sem iniciadores e secagem ao sol, e aplicação em biscoitos enriquecidos com gérmen de milho. 2023. 85 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2023.