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• W2894574536 abstract "In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent different possibilities of industrial application. The most promising results were observed regarding the pasting properties and the gel texture of the starch samples ozonated for 15 and 30 min. These samples presented a higher apparent viscosity and a higher gel strength when gelatinized at 65 and 70 °C, if compared to the native sample. Furthermore, the 15 and 30-min samples retained more water at mild temperatures (~60 °C) than the other samples. These results could be related to the less compact structure of the oxidized starches after the ozone processing due to the cleavage of their glycosidic bonds and the presence of electronegative groups. Not only do these characteristics facilitate the water absorption and gelatinization of the samples at mild temperatures, they also favour the granular disruption at higher temperatures (above 85 °C). The data reported in this work broadens the understanding of the ozone-modification process, as well as suggesting possibilities of industrial applications using ozonated potato starch." @default.
• W2894574536 created "2018-10-12" @default.
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• W2894574536 date "2019-02-01" @default.
• W2894574536 modified "2023-10-02" @default.
• W2894574536 title "Properties and possible applications of ozone-modified potato starch" @default.
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• W2894574536 doi "https://doi.org/10.1016/j.foodres.2018.09.064" @default.
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