Obtenção, caracterização e aplicação tecnológica da fécula irradiada de açafrão (Ccurcuma longa l.) em bolo de cenoura

Abstract

The saffron starch (Curcuma longa L.) presents great potential for the food industry, as it is present in abundance in the saffron rhizomes, and can therefore be considered an alternative source to already commercialized starches. Many starches have undergone physical modifications, such as the application of gamma irradiation, so that it acquires new characteristics and increases its applicability. The objective of this research was to study the influence of different doses of radiation on safflower starch (Curcuma longa L.) and to evaluate its technological application in carrot cake. The centesimal composition was not significantly influenced by radiation doses. However, the texture of the gels was affected, as well as the gelatinized solutions. The non-gelatinized solution presented dilating behavior and the gelatinized solution was characterized as pseudoplastic. Regarding the partial substitution of wheat flour for saffron starch under all doses studied, the result was viable in the preparation of the carrot cake, indicating that this starch can be applied in several foods without causing the rejection of the final product.