Title:	Thermal tool in the evaluation of the "pinhão'' (seed of Araucaria angustifolia) starch aimed agroindustrial process.
Authors:	LAZZAROTTO, M. RIBEIRO, L. S. CORDOBA, L. do P. GODOY, R. C. B. de SCHNITZLER, E.
Affiliation:	MARCELO LAZZAROTTO, CNPF; Lucas Stiegler Ribeiro, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, Universidade Estadual de Ponta Grossa; ROSSANA CATIE BUENO DE GODOY, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.
Date Issued:	2015
Citation:	Brazilian Journal of Thermal Analysis, v. 7, p. 144-147, 2015.
Description:	''Pinhão'' is an important source of food for inhabitants in the subtropical region of South America. Gelatinization temperatures for ''pinhão'' are smaller than for corn and cassava starches, bringing advantages in industrial processes. The ''pinhão'' starches of the 4 different provenances were subjected to dilutions of 1:4, 1:5 e 1:6, in water. The starches were evaluated using DSC to determine gelatinization characteristics of them. The results showed that the source and dilutions have influence in the gelation process of the starch.
NAL Thesaurus:	differential scanning calorimetry
Keywords:	Gelatinization process Pinhão starch
Notes:	Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CNPF)