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Florencia Cecilia Menegalli - One of the best experts on this subject based on the ideXlab platform.

  • effect of process conditions on the production of nanocomposite films based on Amaranth Flour and montmorillonite
    Lwt - Food Science and Technology, 2015
    Co-Authors: Maria Cristina Villaman Dieguez, Paulo Jose Do Amaral Sobral, Franciele Maria Pelissari, Florencia Cecilia Menegalli
    Abstract:

    Abstract This study investigated how the nanoclay content ( C MMT ) and process temperature ( T P ) affected the production of Amaranth Flour/clay nanocomposite films. The developed methodology involved preparation of a casting suspension at montmorillonite (MMT) concentrations ranging from 0 up to 9.7 g/100 g of Flour and used 25 g of glycerol/100 g of Flour, which afforded easily manageable films. Statistical analysis of the results was conducted by the response surface methodology and desirability function, and the optimal process conditions for film formation were determined. Both C MMT and T P influenced the mechanical properties and solubility of the films. MMT addition to the nanocomposite films formulation improved the mechanical properties and the solubility moderately, but it significantly reduced the water vapor permeability (WVP). This indicates that the nanoclay restructured the starch phase, as verified by differential scanning calorimetry (DSC) measurements. The desirability function employed here allowed for the establishment of the optimal process conditions, which were C MMT  = 9.4 g/100 g of Flour and T P  = 83 °C, and proved to be an effective tool for this type of study.

  • effect of drying conditions and plasticizer type on some physical and mechanical properties of Amaranth Flour films
    Lwt - Food Science and Technology, 2013
    Co-Authors: Delia Rita Tapiablacido, P Do Amaral J Sobral, Florencia Cecilia Menegalli
    Abstract:

    Abstract In this work we studied the influence of the drying temperature and relative humidity on the solubility, mechanical properties, water vapor permeability (WVP), and drying time of Amaranth Flour films plasticized with glycerol or sorbitol. The effect of drying temperature and relative humidity on the mechanical properties of the film is a function of the plasticizer type. In the presence of glycerol, tougher Flour films are obtained at a lower drying rate, but an inverse behavior is observed for the films plasticized with sorbitol. The drying conditions do not have a significant effect on WVP compared with sorbitol-plasticized samples, the water sorption isotherm shows that the glycerol-plasticized Flour films are able to retain more water at equilibrium at all the studied temperatures. The lower moisture content, WVP and drying time achieved for these films in all the drying conditions indicate better interaction of sorbitol with the starch and protein macromolecules present in the Amaranth Flour. The optimized drying conditions are 50 °C and 76.2% RH, and 35 °C and 70.3% RH for the films plasticized with glycerol and sorbitol, respectively.

  • optimization of Amaranth Flour films plasticized with glycerol and sorbitol by multi response analysis
    Lwt - Food Science and Technology, 2011
    Co-Authors: Delia Rita Tapiablacido, P Do Amaral J Sobral, Florencia Cecilia Menegalli
    Abstract:

    The optimal formulation for the preparation of Amaranth Flour films plasticized with glycerol and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve films with higher resistance to break, moderate elongation and lower solubility in water. The influence of plasticizer concentration (Cg, glycerol or Cs, sorbitol) and process temperature (Tp) on the mechanical properties and solubility of the Amaranth Flour films was initially studied by response surface methodology (RSM). The optimized conditions obtained were Cg 20.02 g glycerol/100 g Flour and Tp 75 °C, and Cs 29.6 g sorbitol/100 g Flour and Tp 75 °C. Characterization of the films prepared with these formulations revealed that the optimization methodology employed in this work was satisfactory. Sorbitol was the most suitable plasticizer. It furnished Amaranth Flour films that were more resistant to break and less permeable to oxygen, due to its greater miscibility with the biopolymers present in the Flour and its lower affinity for water.

  • development of films based on blends of Amaranthus cruentus Flour and poly vinyl alcohol
    Carbohydrate Polymers, 2009
    Co-Authors: Nadiarid Jimenez Elizondo, Paulo Jose Do Amaral Sobral, Florencia Cecilia Menegalli
    Abstract:

    Abstract The aim of this work was to develop biodegradable films based on blends of Amaranthus cruentus Flour and poly(vinyl alcohol). Five different PVA types were tested. Blends with higher hydrolysis (HD) degree PVA were more resistant, showing greater tensile strength (TS) and puncture force (PF). However, the films with PVA with lower HD showed more flexibility, greater elongation at break (ELO) and greater puncture deformation (PD), with the exception of PVA 325. The latter was chosen due to it superior mechanical performance (TS = 10.2 MPa, ELO = 89.8%, PF = 9.4 N and PD = 16.3%). When films based on blends of Amaranth Flour and PVA 325 (10–50%) were evaluated, all mechanical properties were enhanced with increase in PVA 325 content. The solubility in water of the films made with PVA and Amaranth Flour decreased with increasing PVA content, reaching 44% of soluble matter for the 50% PVA film. The formation of hydrogen bonds between the blend components was confirmed by the FTIR spectra analysis.

  • effects of drying temperature and relative humidity on the mechanical properties of Amaranth Flour films plasticized with glycerol
    Brazilian Journal of Chemical Engineering, 2005
    Co-Authors: Delia Rita Tapiablacido, Paulo Jose Do Amaral Sobral, Florencia Cecilia Menegalli
    Abstract:

    Biofilms are made of biopolymers. In the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. The aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with Amaranth Flour. Variables considered include glycerol content (30, 35 and 40%, g/g dry Flour) and air-drying conditions (air temperatures of 30, 40 and 50oC and relative humidities of 40, 55 and 70%). As Amaranth Flour films constitute a complex mixture of amylopectin and amylose as well as native protein and lipid, certain unexpected results were obtained. The toughest films were obtained at the lowest temperature and the lowest relative humidity (30oC, 40%).

в ю барштейн - One of the best experts on this subject based on the ideXlab platform.

  • Amaranth Flour as a new alternative substrate for schizophyllum commune fr fr and cordyceps sinensis berk sacc growth
    Biology, 2015
    Co-Authors: Tetiana Krupodorova, Victor Yu. Barshteyn, т а круподерова, в ю барштейн
    Abstract:

    The possibility of utilization of the waste after CO2-extraction of Flour prepared from the Amaranthus hybridus L. grains (Amaranth Flour), as a medium for Schizophyllum commune Fr.: Fr. and Cordyceps sinensis (Berk.) Sacc. biomass production was explored. Biochemical analysis of Amaranth Flour was carried out. Basic components (moisture, protein, fat, ash, carbohydrates) of fungi mycelium were studied. Our results showed high biological efficiency of substrate utilization: 45 % for Sch. commune and 29 % for C. sinensis. We obtained 27.0 g/L and 17.4 g/L of mycelium of Sch. commune and C. sinensis, respectively, after 14 days of cultivation on Amaranth Flour. The fungal biomass of Sch. commune and C. sinensis can be consumed in food industry as a good source of main components: carbohydrates, dietary fiber, essential amino acids and unsaturated fatty acids.

Maria V E Grosmann - One of the best experts on this subject based on the ideXlab platform.

  • microestructure texture and colour of gluten free pasta made with Amaranth Flour cassava starch and cassava bagasse
    Lwt - Food Science and Technology, 2013
    Co-Authors: Fernanda Assumpcao Fiorda, Maria V E Grosmann, Manoel Soares Soares, Flávio Alves Da Silva, Luciana Reis Fontinelle Souto
    Abstract:

    Abstract The objective of this study was to evaluate the quality (color, texture and nutritional value) of gluten-free pasta formulated with pre-gelatinized Flour made from cassava starch and cassava bagasse (70:30), cassava starch and Amaranth Flour. The nutritional value of the product showing the best texture characteristics was compared with those of commercial pastas made with semolina and with whole wheat Flour. The use of the pre-gelatinized Flour, native cassava starch and Amaranth Flour (10:60:30), respectively, allowed for the development of a product with adequate color, texture and nutritional value to similar quality as commercial wheat products. In other words, light yellowish color, fiber rich [9.37 g (100 g)−1], source of protein [10.41 g (100 g)−1], adequate firmness (43.6 N) and low stickiness (3.2 N). The use of cassava bagasse increased the fiber content of the product and could be used as ingredient in the formulation of pasta. The obtained pasta could contribute to increase the availability of healthier, gluten-free products on the market.

  • Amaranth Flour cassava starch and cassava bagasse in the production of gluten free pasta technological and sensory aspects
    International Journal of Food Science and Technology, 2013
    Co-Authors: Fernanda Assumpcao Fiorda, Luciana Reis Fontinelle Souto, Manoel Soares Soares, Flávio Alves Da Silva, Maria V E Grosmann
    Abstract:

    Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) Flour, cassava starch and Amaranth Flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat Flour. The vermicelli-type pasta obtained in this study in the proportion of 10:60:30 (pre-gelatinised Flour:cassava starch:Amaranth Flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9-point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) Flour, cassava starch and Amaranth Flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.

Luciana Reis Fontinelle Souto - One of the best experts on this subject based on the ideXlab platform.

  • microestructure texture and colour of gluten free pasta made with Amaranth Flour cassava starch and cassava bagasse
    Lwt - Food Science and Technology, 2013
    Co-Authors: Fernanda Assumpcao Fiorda, Maria V E Grosmann, Manoel Soares Soares, Flávio Alves Da Silva, Luciana Reis Fontinelle Souto
    Abstract:

    Abstract The objective of this study was to evaluate the quality (color, texture and nutritional value) of gluten-free pasta formulated with pre-gelatinized Flour made from cassava starch and cassava bagasse (70:30), cassava starch and Amaranth Flour. The nutritional value of the product showing the best texture characteristics was compared with those of commercial pastas made with semolina and with whole wheat Flour. The use of the pre-gelatinized Flour, native cassava starch and Amaranth Flour (10:60:30), respectively, allowed for the development of a product with adequate color, texture and nutritional value to similar quality as commercial wheat products. In other words, light yellowish color, fiber rich [9.37 g (100 g)−1], source of protein [10.41 g (100 g)−1], adequate firmness (43.6 N) and low stickiness (3.2 N). The use of cassava bagasse increased the fiber content of the product and could be used as ingredient in the formulation of pasta. The obtained pasta could contribute to increase the availability of healthier, gluten-free products on the market.

  • Amaranth Flour cassava starch and cassava bagasse in the production of gluten free pasta technological and sensory aspects
    International Journal of Food Science and Technology, 2013
    Co-Authors: Fernanda Assumpcao Fiorda, Luciana Reis Fontinelle Souto, Manoel Soares Soares, Flávio Alves Da Silva, Maria V E Grosmann
    Abstract:

    Summary The objective of the present research was to analyse the combined effect of pregelatinised cassava starch and bagasse (70:30) Flour, cassava starch and Amaranth Flour on the cooking properties of pasta, verify the acceptance and buying intention of the product with the best technological characteristics, and finally compare them with commercial products made with regular and whole wheat Flour. The vermicelli-type pasta obtained in this study in the proportion of 10:60:30 (pre-gelatinised Flour:cassava starch:Amaranth Flour) showed the best results in the quality tests, with a cooking time of 3 min, mass increase of 101.5% and 0.6% solids loss to the cooking water, superior to the commercial pasta. Acceptance testing showed that this was a very good pasta (score of 7.2 on a 9-point scale) and obtained 42% buying intention amongst the consumers. The elaboration of pasta containing pregelatinised cassava starch and bagasse (70:30) Flour, cassava starch and Amaranth Flour was shown to be a feasible alternative with respect to the technological and sensory aspects, and could be consumed by those suffering from gluten intolerance.

Delia Rita Tapiablacido - One of the best experts on this subject based on the ideXlab platform.

  • effect of drying conditions and plasticizer type on some physical and mechanical properties of Amaranth Flour films
    Lwt - Food Science and Technology, 2013
    Co-Authors: Delia Rita Tapiablacido, P Do Amaral J Sobral, Florencia Cecilia Menegalli
    Abstract:

    Abstract In this work we studied the influence of the drying temperature and relative humidity on the solubility, mechanical properties, water vapor permeability (WVP), and drying time of Amaranth Flour films plasticized with glycerol or sorbitol. The effect of drying temperature and relative humidity on the mechanical properties of the film is a function of the plasticizer type. In the presence of glycerol, tougher Flour films are obtained at a lower drying rate, but an inverse behavior is observed for the films plasticized with sorbitol. The drying conditions do not have a significant effect on WVP compared with sorbitol-plasticized samples, the water sorption isotherm shows that the glycerol-plasticized Flour films are able to retain more water at equilibrium at all the studied temperatures. The lower moisture content, WVP and drying time achieved for these films in all the drying conditions indicate better interaction of sorbitol with the starch and protein macromolecules present in the Amaranth Flour. The optimized drying conditions are 50 °C and 76.2% RH, and 35 °C and 70.3% RH for the films plasticized with glycerol and sorbitol, respectively.

  • optimization of Amaranth Flour films plasticized with glycerol and sorbitol by multi response analysis
    Lwt - Food Science and Technology, 2011
    Co-Authors: Delia Rita Tapiablacido, P Do Amaral J Sobral, Florencia Cecilia Menegalli
    Abstract:

    The optimal formulation for the preparation of Amaranth Flour films plasticized with glycerol and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve films with higher resistance to break, moderate elongation and lower solubility in water. The influence of plasticizer concentration (Cg, glycerol or Cs, sorbitol) and process temperature (Tp) on the mechanical properties and solubility of the Amaranth Flour films was initially studied by response surface methodology (RSM). The optimized conditions obtained were Cg 20.02 g glycerol/100 g Flour and Tp 75 °C, and Cs 29.6 g sorbitol/100 g Flour and Tp 75 °C. Characterization of the films prepared with these formulations revealed that the optimization methodology employed in this work was satisfactory. Sorbitol was the most suitable plasticizer. It furnished Amaranth Flour films that were more resistant to break and less permeable to oxygen, due to its greater miscibility with the biopolymers present in the Flour and its lower affinity for water.

  • effects of drying temperature and relative humidity on the mechanical properties of Amaranth Flour films plasticized with glycerol
    Brazilian Journal of Chemical Engineering, 2005
    Co-Authors: Delia Rita Tapiablacido, Paulo Jose Do Amaral Sobral, Florencia Cecilia Menegalli
    Abstract:

    Biofilms are made of biopolymers. In the casting technique, biofilms are obtained by the drying of a polymer suspension in the final stage of processing. The aim of the present paper was to analyze the effect of this drying process on the mechanical properties of films produced with Amaranth Flour. Variables considered include glycerol content (30, 35 and 40%, g/g dry Flour) and air-drying conditions (air temperatures of 30, 40 and 50oC and relative humidities of 40, 55 and 70%). As Amaranth Flour films constitute a complex mixture of amylopectin and amylose as well as native protein and lipid, certain unexpected results were obtained. The toughest films were obtained at the lowest temperature and the lowest relative humidity (30oC, 40%).

  • development and characterization of biofilms based on Amaranth Flour Amaranthus caudatus
    Journal of Food Engineering, 2005
    Co-Authors: Delia Rita Tapiablacido, Paulo Jose Do Amaral Sobral, Florencia Cecilia Menegalli
    Abstract:

    The aim of the present paper was to study the filmogenic capacity of Amaranth Flour. The films were obtained in a casting process using glycerol as plasticizer. The influence of the glycerol content, pH, temperature of heating process and drying temperature and relative humidity on mechanical and barrier properties were evaluated. The effect of these variables was analyzed according a 2(5−1) fractional experimental design that allowed the selection of significant factors: glycerol content, pH and process temperature. These then were used in a full factorial design. Solubility and mechanical properties were measured to obtain the optimal processing variables and casting solution formulation. The biofilms presented a yellowish color, moderate opacity, and high flexibility but low tensile strength. Nevertheless they showed less oxygen and water permeability than other protein and polysaccharide films.