Caracterização térmica, estrutural e morfológica do Grão-de-Bico (Cicer arietinum L.) macerado.

Abstract

In this paper, analyzes of the characterization of in-natura and macerated chickpea at temperatures 50, 60, 70 and 80⁰C with respect to crystallinity (XRD), thermal stability (TG), differential scanning calorimetry (DSC), identification of (FT-IR) and morphology (SEM), where the X-ray diffraction characterization allowed us to analyze that the diffraction peaks of the macerated chickpea samples differed from the characteristic peaks of cereal starches type A, the characterization by thermogravimetric analysis (TG) and differential exploratory characterization (DSC) allowed the determination of the degradation temperature and the derivation of the TG and DSC derivative provided the temperature values in which the dehydration phenomena occur and the degradation events of the polysaccharides present in the different samples of macerated chickpeas. The analysis of absorption spectroscopy in the infrared region showed characteristic bands for starch in the macerated chickpea samples and, finally, the morphological analysis by means of scanning electron microscopy (SEM) was presented for all the samples of the chickpea changes occurred in its morphological structure. This work was based on bibliographical texts and analyzes made in the laboratory.