PHYSICOCHEMICAL PROPERTIES OF STARCH FROM AVOCADO SEED (PERSEA AMERICANA MILL)

Autores

  • Danilo Martins dos Santos Universidade Estadual de Goiás
  • Diego Palmiro Ramirez Ascheri Universidade Estadual de Goiás
  • Andrea de Lacerda Bukzem Universidade Estadual de Goiás
  • Cleiber Cintra Morais Universidade Estadual de Goiás
  • Carlos Wanderlei Piler Carvalho Universidade Estadual de Goiás
  • José Luis Ramírez Ascheri Universidade Estadual de Goiás

DOI:

https://doi.org/10.5380/cep.v34i2.53138

Palavras-chave:

RAPID VISCO ANALYZER, DIFFERENTIAL SCANNING CALORIMETRY, X-RAYS, SWELLING POWER AND SOLUBILITY INDEX, CLARITY AND SYNERESIS.

Resumo

The extraction and characterization of avocado starch isolated from seeds (Persea americana Mill) were studied. The starch was extracted by steeping, wet grinding and sedimentation process and calculated its yield. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diffraction an mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield was 42.2%. The results showed starch granules were predominantly ellipsoidal with an average granule size of 17.83 μm. Exhibited B-type X-ray diffraction pattern with 25.7% of crystallinity, and apparent amylose content of 21.5% with similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 67.6 and 76.0 °C, respectively, and gelatinization enthalpy was 14.9 J/g. Starch suspensions showed peak viscosity at 4421 cP and high retrogradation tendency, which was evidenced by opaque gels and syneresis.

 

 

Downloads

Publicado

2017-06-09

Como Citar

dos Santos, D. M., Ascheri, D. P. R., Bukzem, A. de L., Morais, C. C., Carvalho, C. W. P., & Ascheri, J. L. R. (2017). PHYSICOCHEMICAL PROPERTIES OF STARCH FROM AVOCADO SEED (PERSEA AMERICANA MILL). Boletim Do Centro De Pesquisa De Processamento De Alimentos, 34(2). https://doi.org/10.5380/cep.v34i2.53138

Edição

v. 34 n. 2 (2016)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.