Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment

Fideles, Marília Cândido; Bento, Juliana Aparecida Correia; Ferreira, Karen Carvalho; Oliveira, Ana Lázara Matos de; Caliari, Márcio; Soares Júnior, Manoel Soares

doi:10.1590/0103-8478cr20181037

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FOOD TECHNOLOGY • Cienc. Rural 49 (10) • 2019 • https://doi.org/10.1590/0103-8478cr20181037 copy

Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment

Características físico-químicas e tecnológicas da farinha de araruta modificada por ultrassom e por tratamento térmico de baixa umidade

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Arrowroot is a plant abundant in starch content, and because it does not possess gluten proteins in its composition, its utilization is of great interest in the production of food for people who are intolerant to these proteins. The substitution of gluten involves the use of thickening agents, such as pre-gelatinized starches or flours, which can be obtained by physical processes. In this context, the aim of this study was to evaluate the physicochemical and technological characteristics of arrowroot flour (AF_U) modified by ultrasound, in the functioning of intensity and time, and modified by low humidity heat treatment (LHHT) as a function of temperature and time. Besides characterizing AF_U and AF_LHHT, we aimed their future application in products without gluten. All independent variables affected (P<0.05) water absorption index (WAI) and water solubility index (WSI) at 28 °C; WSI was at 80 °C, peak viscosity, final viscosity, setback and enthalpy of gelatinization (ΔH). The selected AF_U was processed in 15 min at an ultrasound intensity of 43.5%, while AF_LHHT was at 105 °C for 15 min. Neither of them presented significant differences in relation to their proximal composition. It is concluded that the modification of AF by both methods is feasible, and it is possible to predict its use in the formulation of foods without gluten, due to their physicochemical and technological characteristics which are more appropriate than those of AF.

Key words:
Maranta arundinacea L.,hydration; RVA; DSC; dietary total fiber.

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: marilia.candidof@gmail.com. ^*Corresponding author.

Experiment	----------------------Coded variable----------------------		---------------------Real variable-------------------------
	X₁	X₂	X₁	X₂
1	-1	-1	35.83	7.93
2	+1	-1	88.16	7.93
3	-1	+1	35.83	22.07
4	+1	+1	88.16	22.07
5	-1.414	0	25.00	15
6	+1.414	0	99.00	15
7	0	-1.414	62.00	5
8	0	+1.414	62.00	25
9	0	0	62.00	15
10	0	0	62.00	15
11	0	0	62.00	15

Parameter	T₁ ¹	T₂	T₃	T₄	T₅	T₆
Water absorption index at 28 °C^2.3	5.02^a ± 0.15	3.52^c ± 0.10	3.81^c ± 0.13	4.43^b ± 0.06	3.55^c ± 0.05	3.94^c ± 0.19
Water solubility index at 28 °C⁴	13.68^bc ± 0.33	15.34^a ± 0.28	12.30^d ± 0.32	12.82^cd ± 0.33	12.71^cd ± 0.59	14.41^ab ± 0.55
Water solubility index at 80 °C⁴	16.51^b ± 0.70	18.02^b ± 0.65	16.84^b ± 0.07	17.32^b ± 0.64	26.31^a ± 0.92	26.27^a ± 1.19
Peak viscosity ⁵	568.00^a ± 1.41	217.50^b ± 7.78	60.50^d ±2.12	276.00^c ± 2.83	45.50^e ±0.71	42.00^e ±0.00
Breakdown ⁵	172.00^a ± 2.83	17.00^b ± 0.83	4.00^b ±0.00	29.00^b ±0.00	3.00^b ±0.00	2.00^b ±0.03
Final viscosity ⁵	495.00^a ± 11.0	286.00^b ± 5.66	85.50^c ± 3.79	337.00^b ± 1.41	64.00^c ± 1.41	59.50^c ± 2.12
Setback⁵	64.00^c ± 0.74	85.50^b ± 0.71	47.83^d ± 1.82	90.00^a ± 1.41	21.50^e ± 1.12	19.50^e ± 0.71
Enthalpy of gelatinization ⁶	6.32^c ± 0.29	9.31^a ± 0.43	9.78^a ± 0.45	7.75^b ± 0.32	7.64^b ± 0.36	10.31^a ± 0.24

Parameter	AF	AF_U	AF_LMHT
Water absorption index²	2.52^c ± 0.14	5.50^a ± 0.11	5.02^b ± 0.15
Water solubility index ³	11.72^c ± 0.62	15.24^a ± 0.39	13.68^b ± 0.33
Peak viscosity ⁴	1100.50^a ± 13.50	1127.00^a ± 2.83	568.00^b ± 1.41
Breakdown⁴	612.50^a ± 16.26	404.00^b ± 14.14	172.00^c ± 2.83
Final viscosity ⁴	673.0^b ± 2.83	1063.50^a ± 19.09	605.00^c ± 1.41
Setback⁴	185.00^b ± 0.00	340.50^a ± 7.78	134.50^c ± 6.36
Initial gelatinization temperature ⁴	65.61^b ± 1.33	65.74^b ± 1.17	73.39^a ± 0.05
Peak gelatinization temperature ⁵	78.92^b ± 0.02	78.08^c ± 0.00	82.76^a ± 0.19
Final gelatinization temperature⁵	89.64^a ± 1.46	86.72^b ± 0.61	89.11^ab ± 0.75
Enthalpy of gelatinization ⁶	11.96^a ± 0.55	6.13^b ± 0.130	6.32^b ± 0.35

Parameter	AF	AF_U	AF_LMHT
Moisture^1.2.3	6.53^a ± 0.13	6.60^a ± 0.15	6.60^a ± 0.21
Ashes¹	4.87^a ± 0.12	4.86^a ± 0.09	4.89^a ± 0.15
Protein¹	6.14^a ± 0.16	6.19^a ± 0.06	6.16^a ± 0.04
Lipids¹	0.57^a ± 0.02	0.59^a ± 0.02	0.57^a ± 0.02
Carbohydrate¹	81.89^a ± 0.34	81.76^a ± 0.22	81.78^a ± 0.28
Total dietary fiber¹	3.67^a ± 0.01	3.71^a ± 0.01	3.70^a ± 0.04
Wateractivity	0.345^a ± 0.045	0.374^a ± 0.017	0.386^a ± 0.007
pH	6.67^a ± 0.03	6.66^a ± 0.02	6.63^a ± 0.02
Luminosity	83.48^b ± 0.22	85.22^a ± 0.38	85.45^a ± 0.33
a*	1.47^c ± 0.10	1.90^b ± 0.09	2.40^a ± 0.06
b*	14.33^a ± 0.54	12.95^b ± 0.18	14.50^a ± 0.21
Chroma	14.41^a ± 0.54	13.09^b ± 0.19	14.70^a ± 0.20
Hue angle	84.37^a ± 0.42	81.66^b ± 0.29	80.60^c ± 0.36