Desenvolvimento e caracterização de filmes biodegradáveis a partir da fécula do cará (Dioscorea trifida L.f.) em diferentes períodos de fermentação
Starch is the main reserve carbohydrate of the higher plants, being a product of high nutritional value, with great potential for the food industry. The objective of this work was to extract and determine the physicochemical composition of the starch (Dioscorea i L. f.) Obtained in different ferm...
| Autor principal: | Lobato, Ana Cecília Nina |
|---|---|
| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
|
| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5306 http://lattes.cnpq.br/3847663171138053 |
| Resumo: |
|---|
|
Starch is the main reserve carbohydrate of the higher plants, being a product of high
nutritional value, with great potential for the food industry. The objective of this work
was to extract and determine the physicochemical composition of the starch (Dioscorea
i L. f.) Obtained in different fermentation periods. The material of this study was
collected in the municipality of Caapiranga, located on the left bank of the Lower
Solimões River. For the extraction of starch, the tubers were washed, peeled and cut
into smaller pieces, subsequently crushing of this material followed by filtration, the
filtrate was subjected to fermentation for a period of 14 and 21 days respectively, after
which the material was filtered And decanted for 48 hours, the supernatant being
discarded and the sedimentated material dehydrated at room temperature to obtain the
fermented starch. The physico-chemical composition was performed according to the
methodology of the Adolfo Lutz Institute and the Association of Official Analytical
Chemists. Moisture, ash, proteins, lipids, carbohydrates, fibers, starch, pH, acidity and
minerals were analyzed. The design was completely randomized with two treatments
(two fermentation periods 14 and 21 days respectively) and three replications and the
statistical analysis of the results of the physicochemical analyzes was performed using
the software Assistat version 7.7 pt, being the comparison of the means by the Tukey
Test at the 1% probability level. At the end of the physical-chemical analysis it was
observed that only the parameters gray, crude protein, lipids and pH presented
statistically significant differences (p≤0.01) for the starches studied in relation to the
fermentation period. It is interesting to note that the best levels of ash, crude protein and
lipids were at 21 days of fermentation (0,31; 0,99 and 0,55%, respectively). Regarding
the concentration of minerals, it was observed that in both periods, the starch presented
high potassium content and low fiber contents. The starch with fermentation of 21 days
presented better physical-chemical and nutritional profile. |