Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction

Autores
Strack, Karen Nataly; Dini, Cecilia; García, María Alejandra; Viña, Sonia Zulma
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fiber-enriched residues from cassava and ahipa roots starch extraction were analyzed by their structural, physic- ochemical, and techno-functional properties, before and after being subjected to overpressure thermal and ul- trasound treatments. Thermal treatment efficiently reduced the residual starch content of both residues (up to 3.4 and 9.6% for ahipa and cassava, respectively), and its combination with ultrasound modified the structural and functional properties of cassava residue, while ahipa bagasse resulted almost unaffected. Ahipa residues swelling power (5.1-5.4 mL/g), WHC (6.9-7.3 g H 2 O/g), WBC (4.4-5.4 g H 2 O/g), and OBC (3.1-3.3 g oil/g) were in the range reported for several fiber-enriched ingredients, and resulted higher than those of cassava bagasse. Gel-forming capacity was observed for cassava residues coming from starch extraction, mainly due to their resid- ual starch content. This property was lost after thermal treatment, but ultrasound restored the thermally driven gelling capacity. This recovery was associated with fiber structural changes revealed by microscopy, particle size distribution, and FTIR spectra. Based on their gelling properties, thermal and ultrasound-treated cassava bagasse could contribute to modify textural properties in low-calories fruit spreads. Although none of ahipa residues ex- hibited gelling capacity, their hydration properties and OBC can be applied in the formulation of fiber-enriched bakery products.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Materia
Química
Manihot esculenta
Pachyrhizus ahipa
Root bagasse
Crude polysaccharides
Residual starch
Autoclaving
Ultrasound
Gelling capacity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/129912
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/129912
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extractionStrack, Karen NatalyDini, CeciliaGarcía, María AlejandraViña, Sonia ZulmaQuímicaManihot esculentaPachyrhizus ahipaRoot bagasseCrude polysaccharidesResidual starchAutoclavingUltrasoundGelling capacityFiber-enriched residues from cassava and ahipa roots starch extraction were analyzed by their structural, physic- ochemical, and techno-functional properties, before and after being subjected to overpressure thermal and ul- trasound treatments. Thermal treatment efficiently reduced the residual starch content of both residues (up to 3.4 and 9.6% for ahipa and cassava, respectively), and its combination with ultrasound modified the structural and functional properties of cassava residue, while ahipa bagasse resulted almost unaffected. Ahipa residues swelling power (5.1-5.4 mL/g), WHC (6.9-7.3 g H 2 O/g), WBC (4.4-5.4 g H 2 O/g), and OBC (3.1-3.3 g oil/g) were in the range reported for several fiber-enriched ingredients, and resulted higher than those of cassava bagasse. Gel-forming capacity was observed for cassava residues coming from starch extraction, mainly due to their resid- ual starch content. This property was lost after thermal treatment, but ultrasound restored the thermally driven gelling capacity. This recovery was associated with fiber structural changes revealed by microscopy, particle size distribution, and FTIR spectra. Based on their gelling properties, thermal and ultrasound-treated cassava bagasse could contribute to modify textural properties in low-calories fruit spreads. Although none of ahipa residues ex- hibited gelling capacity, their hydration properties and OBC can be applied in the formulation of fiber-enriched bakery products.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Agrarias y Forestales2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/129912enginfo:eu-repo/semantics/altIdentifier/issn/2666-8335info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2021.100057info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:37Zoai:sedici.unlp.edu.ar:10915/129912Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:38.143SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
title Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
spellingShingle Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
Strack, Karen Nataly
Química
Manihot esculenta
Pachyrhizus ahipa
Root bagasse
Crude polysaccharides
Residual starch
Autoclaving
Ultrasound
Gelling capacity
title_short Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
title_full Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
title_fullStr Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
title_full_unstemmed Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
title_sort Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
dc.creator.none.fl_str_mv Strack, Karen Nataly
Dini, Cecilia
García, María Alejandra
Viña, Sonia Zulma
author Strack, Karen Nataly
author_facet Strack, Karen Nataly
Dini, Cecilia
García, María Alejandra
Viña, Sonia Zulma
author_role author
author2 Dini, Cecilia
García, María Alejandra
Viña, Sonia Zulma
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Manihot esculenta
Pachyrhizus ahipa
Root bagasse
Crude polysaccharides
Residual starch
Autoclaving
Ultrasound
Gelling capacity
topic Química
Manihot esculenta
Pachyrhizus ahipa
Root bagasse
Crude polysaccharides
Residual starch
Autoclaving
Ultrasound
Gelling capacity
dc.description.none.fl_txt_mv Fiber-enriched residues from cassava and ahipa roots starch extraction were analyzed by their structural, physic- ochemical, and techno-functional properties, before and after being subjected to overpressure thermal and ul- trasound treatments. Thermal treatment efficiently reduced the residual starch content of both residues (up to 3.4 and 9.6% for ahipa and cassava, respectively), and its combination with ultrasound modified the structural and functional properties of cassava residue, while ahipa bagasse resulted almost unaffected. Ahipa residues swelling power (5.1-5.4 mL/g), WHC (6.9-7.3 g H 2 O/g), WBC (4.4-5.4 g H 2 O/g), and OBC (3.1-3.3 g oil/g) were in the range reported for several fiber-enriched ingredients, and resulted higher than those of cassava bagasse. Gel-forming capacity was observed for cassava residues coming from starch extraction, mainly due to their resid- ual starch content. This property was lost after thermal treatment, but ultrasound restored the thermally driven gelling capacity. This recovery was associated with fiber structural changes revealed by microscopy, particle size distribution, and FTIR spectra. Based on their gelling properties, thermal and ultrasound-treated cassava bagasse could contribute to modify textural properties in low-calories fruit spreads. Although none of ahipa residues ex- hibited gelling capacity, their hydration properties and OBC can be applied in the formulation of fiber-enriched bakery products.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
description Fiber-enriched residues from cassava and ahipa roots starch extraction were analyzed by their structural, physic- ochemical, and techno-functional properties, before and after being subjected to overpressure thermal and ul- trasound treatments. Thermal treatment efficiently reduced the residual starch content of both residues (up to 3.4 and 9.6% for ahipa and cassava, respectively), and its combination with ultrasound modified the structural and functional properties of cassava residue, while ahipa bagasse resulted almost unaffected. Ahipa residues swelling power (5.1-5.4 mL/g), WHC (6.9-7.3 g H 2 O/g), WBC (4.4-5.4 g H 2 O/g), and OBC (3.1-3.3 g oil/g) were in the range reported for several fiber-enriched ingredients, and resulted higher than those of cassava bagasse. Gel-forming capacity was observed for cassava residues coming from starch extraction, mainly due to their resid- ual starch content. This property was lost after thermal treatment, but ultrasound restored the thermally driven gelling capacity. This recovery was associated with fiber structural changes revealed by microscopy, particle size distribution, and FTIR spectra. Based on their gelling properties, thermal and ultrasound-treated cassava bagasse could contribute to modify textural properties in low-calories fruit spreads. Although none of ahipa residues ex- hibited gelling capacity, their hydration properties and OBC can be applied in the formulation of fiber-enriched bakery products.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/129912
url http://sedici.unlp.edu.ar/handle/10915/129912
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2666-8335
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fufo.2021.100057
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
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instname:Universidad Nacional de La Plata
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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