Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene b...

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Bibliographic Details
Main Authors: Luciana Shizue Matsuguma, Luiz Gustavo Lacerda, Egon Schnitzler, Marco Aurélio da Silva Carvalho Filho, Célia Maria Landi Franco, Ivo Mottin Demiate
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2009-06-01
Series:Brazilian Archives of Biology and Technology
Subjects:
Peruvian carrot varieties
starch
hydrogen peroxide
technological properties
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022

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