Título:	Methodologies for the study of morphological and thermal properties of starch.
Autoria:	BENTO, J. A. C. FERREIRA, K. C. BASSINELLO, P. Z. SOUZA NETO, M. A. de
Afiliação:	JULIANA APARECIDA CORREIA BENTO, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MENANDES ALVES DE SOUZA NETO, FACULDADE EVANGÉLICA DE CERES, Ceres-GO.
Ano de publicação:	2018
Referência:	Científic@, v. 5, n. 3, p. 187-195, 2018.
Conteúdo:	Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.
Thesagro:	Amido Calorimetria Microscopia Propriedade Organoléptica
NAL Thesaurus:	Starch Calorimetry Microscopy Pasting properties
ISSN:	2358-260X
Digital Object Identifier:	10.29247/2358-260X.2018v5i3.p187-195
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPAF)