Structural modification on potato tissue and starch using ethanol pre-treatment and drying process Guedes J.S. es_PE Santos K.C. es_PE Castanha N. es_PE Rojas M.L. es_PE Matta Junior M.D. es_PE Lima D.C. es_PE Augusto P.E.D. es_PE 2024-05-30T23:13:38Z 2024-05-30T23:13:38Z 2021
dc.description The authors are grateful to the Sao Paulo Research Foundation (FAPESP, Brazil) for funding the project n? 2019/05043-6; this study was financed in part by the ?Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior - Brazil (CAPES)? ? for the JS Guedes (88882.378356/2019-01) and KC Santos (88882.378385/2019-01) M.Sc. scholarships; to the National Council for Scientific and Technological Development (CNPq, Brazil) for the JS Guedes M.Sc. scholarship (131235/2020-6) and the productivity grant of PED Augusto (306557/2017-7); and to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT, Peru) from the ?Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica? (CONCYTEC, Peru) for funding the project n° 409-2019-FONDECYT.
dc.description.abstract This work evaluated ethanol as a pre-treatment to the convective drying of potatoes, focused on obtaining their starch. Potato slices were treated by immersion in ethanol for up to 30 min and then dried by convection (40 °C, 1 m/s). Different treatments were conducted to evaluate the effect of pre-treatment with ethanol and/or drying on the potato tissue and starch structure and properties. Potato microstructure, rehydration capacity, and drying kinetics were evaluated. After pre-treatment, drying, and rehydration, the starch was extracted and evaluated in relation to both structure and properties. Ethanol pre-treatment promoted structural changes on potato tissues and cells: the cells became withered, with thinner walls, lose turgidity, and changed the initial shape becoming more distorted and compacted. These permanent structural modifications impacted the subsequent mass transfer: the drying time was reduced in ?56%, and the initial rehydration rate increased ?25%. There were no changes in the starch molecular profile and only minor imperfections in the surface of the granules. The starch pasting and gel properties were only slightly altered by the drying process. In conclusion, drying and its pre-treatment with ethanol can be a simple technology for preserving potatoes focused on starch extraction. © 2021 Elsevier Ltd
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.scopus 2-s2.0-85107780630
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Structure
dc.rights info:eu-repo/semantics/openAccess
dc.subject Pasting properties
dc.subject Drying es_PE
dc.title Structural modification on potato tissue and starch using ethanol pre-treatment and drying process
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication