Potencial tecnológico do amido nativo do ariá (Goeppertia allouia (Aubl.) Borchs. & S. Suárez)

Abstract

The Ariá is a plant popularly known in the region as ariá, lerén, variá, tupinambur or cocurito. With great utility in ornamentation, traditional medicine, and especially in food. Being a characteristic item of this plant, fibrous roots. In addition, it has characteristics that give it benefits as a human food, caulking, cosmetic, stimulant, medicinal, ornamental, parasiticidal, textile, dye / dye. Starch is a polysaccharide with properties related to physiological safety, biodegradability and of great commercial importance. Contemplating the energy once per hour 70-80% of caloric energy consumed worldwide. Its applications are identified in various types of medicaments as adhesives, binders and film-formers and are used as gelling agents, thickeners, retardant retainers and retarders of retrogradation of some foods. With this, the objective of this dissertation is to present the technological potential of ariá and study of the change through grinding with spheres. The viscoelastic properties of the starch mass were monitored by visco-amylography (RVA) with temperature parameters (° C); peak time (min); peak viscosity (cp); viscosity breakdown (cp); final viscosity (cp); indentation (cp); final temperature (° C). An analysis of enthalpy change (ΔH) absorbed or released by differential scanning calorimetry (DSC). Analysis by thermogravimetry (TG). Characterization of the structure of the materials by X-ray diffraction (XRD). It is expected in the characterization of the native has a product with greater use, strength and quality to meet the demand of the consumer market.