Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions

The effect of different levels of potassium sorbate or sodium benzoate addition on the water sorption behavior and on the mechanical properties of freeze-dried tapioca starch gel was studied. It was observed that the addition of potassium sorbate or sodium benzoate to starch before the gelatinizatio...

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Detalles Bibliográficos
Autores principales:	Campos, Carmen Adriana, Gerschenson, Lía Noemí
Publicado:	2004
Materias:	Interactions Mechanical properties Moisture sorption Preservatives Tapioca starch Manihot esculenta
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v37_n3_p355_Ofman http://hdl.handle.net/20.500.12110/paper_00236438_v37_n3_p355_Ofman
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00236438_v37_n3_p355_Ofman
record_format	dspace
spelling	paper:paper_00236438_v37_n3_p355_Ofman2023-06-08T14:51:41Z Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions Campos, Carmen Adriana Gerschenson, Lía Noemí Interactions Mechanical properties Moisture sorption Preservatives Tapioca starch Manihot esculenta The effect of different levels of potassium sorbate or sodium benzoate addition on the water sorption behavior and on the mechanical properties of freeze-dried tapioca starch gel was studied. It was observed that the addition of potassium sorbate or sodium benzoate to starch before the gelatinization process increased the amount of water sorbed by the system, but experimental moisture content of the mixture was lower than the one predicted by a mass balance, revealing the existence of an interaction between starch and the preservatives. In general, in the range of water activity 0.755-0.976, most of the preservative was bounded to starch. Mechanical properties of the powder obtained after freeze drying of gels were also influenced by the addition of the preservatives: an increase in bulk density, higher cohesiveness and initial Young modulus was observed after antimicrobial addition. Results obtained showed that sorbate and benzoate interact with tapioca starch and that this interaction has a great influence on system behavior. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2004 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v37_n3_p355_Ofman http://hdl.handle.net/20.500.12110/paper_00236438_v37_n3_p355_Ofman
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Interactions Mechanical properties Moisture sorption Preservatives Tapioca starch Manihot esculenta
spellingShingle	Interactions Mechanical properties Moisture sorption Preservatives Tapioca starch Manihot esculenta Campos, Carmen Adriana Gerschenson, Lía Noemí Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
topic_facet	Interactions Mechanical properties Moisture sorption Preservatives Tapioca starch Manihot esculenta
description	The effect of different levels of potassium sorbate or sodium benzoate addition on the water sorption behavior and on the mechanical properties of freeze-dried tapioca starch gel was studied. It was observed that the addition of potassium sorbate or sodium benzoate to starch before the gelatinization process increased the amount of water sorbed by the system, but experimental moisture content of the mixture was lower than the one predicted by a mass balance, revealing the existence of an interaction between starch and the preservatives. In general, in the range of water activity 0.755-0.976, most of the preservative was bounded to starch. Mechanical properties of the powder obtained after freeze drying of gels were also influenced by the addition of the preservatives: an increase in bulk density, higher cohesiveness and initial Young modulus was observed after antimicrobial addition. Results obtained showed that sorbate and benzoate interact with tapioca starch and that this interaction has a great influence on system behavior. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
author	Campos, Carmen Adriana Gerschenson, Lía Noemí
author_facet	Campos, Carmen Adriana Gerschenson, Lía Noemí
author_sort	Campos, Carmen Adriana
title	Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
title_short	Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
title_full	Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
title_fullStr	Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
title_full_unstemmed	Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions
title_sort	effect of preservatives on the functional properties of tapioca starch: analysis of interactions
publishDate	2004
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v37_n3_p355_Ofman http://hdl.handle.net/20.500.12110/paper_00236438_v37_n3_p355_Ofman
work_keys_str_mv	AT camposcarmenadriana effectofpreservativesonthefunctionalpropertiesoftapiocastarchanalysisofinteractions AT gerschensonlianoemi effectofpreservativesonthefunctionalpropertiesoftapiocastarchanalysisofinteractions
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Effect of preservatives on the functional properties of tapioca starch: Analysis of interactions

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