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Influence of some sugars on the thermal, rheological and morphological properties of “pinhão” starch

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Abstract

When starch is incorporated into puddings, desserts, and other foods containing sugar as the main ingredient, it will have an effect on the gelatinisation temperature and pasting properties. Many studies have been undertaken to investigate the effect of several sugars in foods and starches, as well as their physicochemical and functional properties. These studies have verified the significant influence on these properties, which are dependent on the nature of sugar and of starch. In this study, pinhão starch was extracted in the laboratory and was added, stirring for 60 min, to solutions at 1 % of each of the following sugars: fructose, glucose, sucrose, and 0.5 % fructose and 0.5 % glucose. After this time, the slurry was filtered, washed, dried at 40 °C and kept in a desiccator over anhydrous calcium chloride until constant mass. The effects of each sugar on the surface of the pinhão starch granules were observed using the non-contact method of atomic force microscopy, whereby it was possible to verify a decrease in the average diameter and an increase in the average roughness. X-ray diffractometry made it possible to evaluate the degree of relative crystallinity, which was proportional to the roughness and inversely proportional to the gelatinisation enthalpy (ΔH), which was studied by differential scanning calorimetry.

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Acknowledgements

The authors would like to thank CAPES, CNPq and the Araucaria Foundation, Brazil for their financial support.

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Authors and Affiliations

  1. State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, Ponta Grossa, PR, 84030-900, Brazil

    Lucas Stiegler Ribeiro, Layse do Prado Cordoba, Tiago André Denck Colman, Cristina Soltovsti de Oliveira, Marina Morena Pereira Andrade & Egon Schnitzler

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  1. Lucas Stiegler Ribeiro
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  2. Layse do Prado Cordoba
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  3. Tiago André Denck Colman
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  4. Cristina Soltovsti de Oliveira
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  5. Marina Morena Pereira Andrade
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  6. Egon Schnitzler
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Correspondence to Egon Schnitzler.

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Ribeiro, L.S., do Prado Cordoba, L., Colman, T.A.D. et al. Influence of some sugars on the thermal, rheological and morphological properties of “pinhão” starch. J Therm Anal Calorim 117, 935–942 (2014). https://doi.org/10.1007/s10973-014-3778-3

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  • DOI: https://doi.org/10.1007/s10973-014-3778-3

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