Physico-chemical, morphological and technological properties of the avocado (Persea americana Mill. cv. Hass) seed starch
| Autor: | Geany Peruch Camilloto, Joiciana Cardoso Arruda de Souza, Renato Souza Cruz, Jéssica Franco Freitas Macena |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Persea
Starch Agriculture (General) By-product Soil Science 02 engineering and technology S1-972 industrial waste chemistry.chemical_compound Ingredient Crystallinity 0404 agricultural biotechnology Amylose Food science Avocado Oil Sugar General Veterinary Syneresis biology food and beverages 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology biology.organism_classification 040401 food science additives Subproduto aditivos chemistry Animal Science and Zoology resíduo industrial 0210 nano-technology Agronomy and Crop Science Food Science |
| Zdroj: | Ciência e Agrotecnologia, Volume: 44, Article number: e001420, Published: 11 MAY 2020 Ciência e Agrotecnologia v.44 2020 Ciência e Agrotecnologia Universidade Federal de Lavras (UFLA) instacron:UFLA Ciência e Agrotecnologia, Vol 44 (2020) |
| Popis: | Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power increased with increasing temperature (above 70 °C). Avocado seed starch (ASS) presented a syneresis rate of 42.5%. Viscoamylography showed that ASS is stable at high temperatures. TPA analysis showed that ASS gels with different additives and concentrations varied significantly (p |
| Databáze: | OpenAIRE |
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