RESUMO
As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and pasting temperature when compared to that obtained by the aqueous extraction method. The starch obtained by the aqueous extraction showed higher oil absorption capacity and less water loss in the freezing-thawing cycles. For both processes, the starches exhibited B-type X-ray diffraction pattern. Thermal analysis showed that both starches pass easily through transition phenomena as observed by T0 and enthalpy values. The thermal effects presented similar behavior for both extraction methods. Although the extraction method induced changes in the properties of the starches, these changes did not compromise the functionality of the extracted starch and the purple yam starch was left unmodified. Starch can be used in preparations that require higher resistance to high temperatures as well as exposure to longer preparation times. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05066-9.
RESUMO
O objetivo deste estudo foi avaliar o tempo e a temperatura das refeições transportadas na modalidade self service em uma Unidade de Alimentação e Nutrição em São Luís/MA. Foram aferidas as temperaturas de três tipos de refeições quentes: arroz, feijão e guarnição (macarrão) verificando-se o horário em que elas foram expostas e colocadas nas cubas inox para serem transportadas até o cliente final em diferentes etapas: quando o alimento foi colocado nas cubas antes de serem transportados e após os clientes servirem-se. O arroz e o feijão apresentaram temperaturas iniciais e finais adequadas como preconiza a RDC 216 (ANVISA). A guarnição iniciou com temperatura abaixo do recomendado (57,83ºC), porém, após ser colocada no balcão de distribuição, atingiu temperatura final adequada (64ºC). Conclui-se que o tempo e a temperatura dos alimentos na UAN pesquisada, conservaram-se dentro dos padrões, uma medida importante para que os micro-organismos patogênicos e deteriorantes não sofram proliferação nos alimentos expostos.
This study aimed to evaluate the time and temperature of meals transported in self service mode on a Food an Nutrition Unit in San LuisMA. Temperatures were measured three kinds of hot meals: rice, beans and trim (noodles) verifying the time that they were exposed and placed in stainless steel tanks to be transported to the end customer in different stages: when food was placed in vats before being transported; when he was at the counter and heat after customers finished their meals. The rice and beans had adequate temperatures as recommended by the RDC 216 (ANVISA). The garrison began with temperatures lower than recommended, but at the end of meals presented in accordance temperature. It is concluded that the time and temperature of food in UAN studied, conserved within the standard, an important measure for the proliferation does not undergo pathogens in foods exposed.
