Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch

The effects of acid treatments (HCl or organic acids) and drying processes (oven or sun) on the physico-chemical and functional properties of cassava starch have been studied. The objective was to obtain modified starches with expansion properties similar to those of sun dried fermented cassava starch (polvilho azedo) as produced by an empirical process. Expansion was evaluated using a baking test. Independent of the drying method, organic acid-hydrolysed cassava starch presented the same X-ray diffraction patterns (changes from C to A) and similar intrinsic viscosity values. SEM observations showed no differences between granule surfaces of sun dried and oven dried samples. However sun dried organic acid-hydrolysed starches presented lower paste consistency values at 30 degrees C when compared with oven dried ones. HCl-modified cassava starches were oven or sun dried, giving biscuits with low specific volumes (2.5-3.1 ml g(-1)). Similar behaviour was obtained using oven dried organic acid modified cassava starches. When submitted to sun drying, organic acid modified starches showed great improvements in biscuit expansion (5-10 ml g(-1)). The highest average specific volumes were obtained using lactic acid modified starches. (C) 1998 SCI.77110310

Influence of land use on hydro-physical soil properties of Andean páramos and its effect on streamflow buffering

The páramos biome of the northern Andes is a collection of high-mountain tropical grassland wetland ecosystems that provides important ecosystem services including hydrological buffering and water supply. Human activities in these ecosystems transform vegetation cover and soil hydro-physical properties, affecting their hydrological performance and water quality and quantity. Here, we conducted a systematic review on the influence of land use (agriculture, livestock grazing, and afforestation) on the hydro-physical properties of páramo soils and analyzed its implications for streamflow buffering. Our review protocol identified 32 relevant papers, from which key hydro-physical properties linked to streamflow variability were available: soil organic matter (SOM), soil organic carbon (SOC), porosity, bulk density, saturated hydraulic conductivity, and water retention capacity (WRC). The analysis shows that soils with native cover are characterized by a porous structure that allows a high WRC and SOM content. Agriculture increases macroporosity but it leads to bare fallow plots that promote loss of nutrients and SOM. Burning generates hydrophobic aggregates that affect WRC. Livestock grazing produces soil compaction and increases bulk density, reducing infiltration and WRC. Lastly, afforestation with exotic species (e.g. pines, eucalyptus) decreases SOM and WRC by changing soil structure. In general, the analyzed land-use activities generate hydrophobic aggregates, increase bulk density, promote erosion and runoff, and impair hydrological buffering capacity. This integrated evidence from multiple empirical studies can be used to effectively communicate the effects of different land use practices on páramo soils, provide information for modelling in data-scarce situations, and contribute to decision making processes for land use planning and conservation

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18 degrees C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the ICE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. (c) 2011 Elsevier Ltd. All rights reserved.Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP), Brazi