Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

Demiate, Ivo Mottin; Oetterer, Marília; Wosiacki, Gilvan

doi:10.1590/s1516-89132001000100010

Cited by 66 publications

(47 citation statements)

References 17 publications

(20 reference statements)

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“…The protein (0.32%), lipid (0.00%), and ash contents (0.45%) were less than 1%. The values of ash, lipid, and protein are lower than a previous study on sweet chestnut starch (DEMIATE et al, 2001). However, the results are comparable with previous studies on other starches (WANI et al, 2010(WANI et al, , 2014.…”

Section: Chemical Compositioncontrasting

confidence: 75%

“…The results are comparable to amylose content of sweet chestnut starch (DEMIATE et al, 2001) and rice starches (WANI et al, 2013). The amylose content of starch is related to some factors, such as species, climatic conditions, and harvesting period (COPELAND et al, 2009).…”

Section: Apparent Amylose Contentsupporting

confidence: 57%

“…Chestnut starch gels released 23.93% water after the 5 th cycle of freezing and thawing. The results are lower than reported in earlier studies on sweet chestnut starch (DEMIATE et al, 2001) but are comparable with studies on Indian horse chestnut starch (WANI et al, 2013). When the starch gels are frozen, phase separation occurs due to formation of ice crystals.…”

Section: Freeze-thaw Stabilitysupporting

confidence: 48%

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Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Muzaffar¹,

Maqbool²,

Wani³

et al. 2016

Acta Alimentaria

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Studies were conducted to characterize the chestnut starch for physico-chemical properties. Chemical composition of chestnut starch showed low levels of protein and ash indicating purity of starch. The results revealed low water and oil absorption capacity of chestnut starch. Starch showed high swelling power and low solubility index. Swelling power and solubility index of chestnut starch increased with increase in temperature (50-90 °C). The results revealed high initial, peak, setback, breakdown, and fi nal viscosity but low paste development temperature. Transmittance (%) of the starch gel was low and decreased with increasing storage period. The chestnut starch gel showed increase in % water release (syneresis) with increase in time of storage but was less susceptible to repeated cycles of freezing and thawing. Starch was also characterized for granule morphology. Starch granules were of round and oval shapes, some granules showed irregular shape.

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Section: Chemical Compositioncontrasting

confidence: 75%

Section: Apparent Amylose Contentsupporting

confidence: 57%

Section: Freeze-thaw Stabilitysupporting

confidence: 48%

See 1 more Smart Citation

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Muzaffar¹,

Maqbool²,

Wani³

et al. 2016

Acta Alimentaria

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“…However, the starch which accounted for 20~60% of total biomass of yam was ignored and wasted during the isolation and separation of the low molecular weight bioactive ingredients, resulting in the waste of resources and contamination of the environment. Starch, an important carbohydrate in higher plants, is widely used in food, pharmacy and other industry such as thickening and gelling agent as well as pharmaceutical excipient (Demiate et al, 2001;Judith et al, 2005), deserves detailed investigation to understand better its structural and functional characteristics. The physicochemical, morphological, thermal and crystal properties of starch obtained from yam using ordinary method have been reported .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues

Wang

Zhang

et al. 2011

Braz. arch. biol. technol.

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The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme (starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of three starches ranged from 19.47 to 22.17%. The granule surfaces of starch-A and starch-E were as smooth as that of starch-O. The crystalline pattern of the three starches was a C-type. The transition temperatures (T o , T p and T c ) varied from 70.11 to 73.64, 79.23 to 81.74, and 84.30

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“…The European chestnut (Castanea sativa Mill. ; family Fagaceae) is an important base of agriculture-forest system in the Mediterranean Europe (Demiate et al, 2001). The chestnut has been major world nuts crop for many years (Crawford, 1995), being Portugal, China, Korea, Italy, Turkey, France, Spain and Greece as the largest producers (Cortizo et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Structural analysis of Castanea sativa Mill. leaves from different regions in the tree top

Pinto

Anjos

Martins

et al. 2011

Braz. arch. biol. technol.

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The aim of this work was to perform the histological characterization of the C. sativa leaves of three Portuguese cultivars to establish comparison among the leaves of the different quadrants in accord and with the cardinal points of the tree top and among different cultivars of this species, using light microscopy (OM) and scanning electron microscopy (SEM).Measurements were also carried out for the leaf tissue thickness, stomatal density, leaf area in the four tree top quadrants. The leaves turned to the North had lesser thickness of mesophyll mainly due to lower amount of palisade parenchyma. The stomatal density was significantly lower in these leaves, unlike the leaf area that has the highest expression.

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Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

Abstract: ABSTRACT

Cited by 66 publications

References 17 publications

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Physico-Chemical Characterization Of Sweet Chestnut (Castanea Sativa L.) Starch Grown In Temperate Climate Of Kashmir, India

Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues

Structural analysis of Castanea sativa Mill. leaves from different regions in the tree top

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