No abstract

The pinhão seeds (Araucaria angustifolia), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food industry. The isolated starch is constituted predominantly of small‐sized round granules (10–25 μm), rather than oval ones. Compared to corn starch, pinhão starch has a lower temperature and enthalpy of gelatinization. Retrogradation occurs to a lower extent in pinhão starch, due to its lower amylose content (∼25%). The pasting profile of pinhão starch showed a higher consistency than that of corn starch, with lower temperature in the peak of maximum viscosity. The higher swelling and solubility values of pinhão starch, in conjunction with the higher storage modulus (G') suggest new different applications of this novel starch. The low protein content of the starch granule favors applications like production of glucose and fructose syrups. The simple method of extraction and the high yield of starch from pinhão seed might be attractive not only for pilot‐plant but also for commercial‐scale production.

No abstract

No abstract

The chemical, physicochemical and rheological characteristics of Oxalis tuberosa starch were investigated. Oxalis starch presented an apparent amylose content of 33%, similar to maize starch used as control, with a granule size between 25–50 μm with oval and elliptical shapes and A‐type X‐ray diffraction pattern. The gelatinization temperature of oxalis starch was 64.0°C, that was lower than the one determined in maize starch (73.0°C), with an enthalpy value of 12.2 J/g, which was similar to that of maize starch. Both oxalis and maize starch pastes behaved as weak viscoelastic systems with the elastic character (G′) predominating over the viscous character (G′′). An increase in the level of solids in the pastes increased the values of the moduli. The results suggest that heating the systems (gelatinization), causes a more pronounced enhancement in the structure of the maize starch pastes than in that of oxalis starch pastes. Overall, it was concluded that due to its physicochemical, functional and rheological properties, Oxalis starch could be suitable for testing its use in the cosmetic and in the food industry.

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico ("criollo" and "manila"), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of "criollo" variety starch (0.1-0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2-0.4%) than corn starch. Mango starches presented a smaller granule size (10 microm) than corn starch (15 microm), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, but "criollo" variety starch presented higher enthalpy values than "manila" variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.

No abstract

No abstract