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|Type:||Artigo de periódico|
|Title:||Microstructure and color of starch-gum films: Effect of gum deacetylation and additives. Part 2|
|Abstract:||Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced (p<0.05) the film crystallinity during 60 days storage (75% RH, 23 degrees C). Although not enough to prevent sucrose crystallization, deacetylated xanthan gum addition delayed the crystallization process. Comparing to the control, only cassava starch concentration and the additives sucrose and sodium phosphate affected samples total color difference (Delta E). However, all samples presented high lightness and low color values for 'a' redness and 'b' yellowness, indicating that, independent of the additives or pH modifications, the materials were almost colorless, with a high brilliancy. (C) 2005 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Citation:||Food Hydrocolloids. Elsevier Sci Ltd, v. 19, n. 6, n. 1064, n. 1073, 2005.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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