Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
| Autor: | Biano Alves de Melo Neto, Ada Azevedo Barbosa, Cristina Xavier dos Santos Leite, Paulo Fernado de Almeida, Renata Cristina Ferreira Bonomo, Karen Valverde Pontes |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Acta Scientiarum: Technology, Vol 37, Iss 1, Pp 105-110 (2015) |
| Druh dokumentu: | article |
| ISSN: | 1806-2563 1807-8664 |
| DOI: | 10.4025/actascitechnol.v37i1.20740 |
| Popis: | This study aimed to establish the chemical composition and functional properties of the starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.). The chemical characterization was evaluated from the determination of starch, amylose, amylopectin, total lipid, protein, ash, moisture and water activity. The water absorption index and the water solubility index were calculated for temperatures between 25 and 90ºC. Low contents of ash and protein were found. The studied starch has 14% moisture, according to the established by law. The water activity value was 0.55, which ensures its microbiological stability. A range of gelatinization between 65 to 70ºC was observed, close to the one of commercial starches. The solubility rate in water was 0.6119% and the absorption rate in water was 1.8252%. These results demonstrated that the starch from the pejibaye fruit has important characteristics for use in the food industry. |
| Databáze: | Directory of Open Access Journals |
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