Physicochemical characterisation andin vitroStarch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

Abstract

Summary The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low‐fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by‐product may have different potential for food applications.

Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)

“…Microwave exposure like other thermal treatment leads to unfolding and dissociation of protein subunits, which increase the hydrophilic sites. In addition, microwave treatment may destroy the complex starch matrix and convert them into loosely packed starch matrix, resulting in reduction of intermolecular interaction force between amylose and amylopectin, which can improve the WAC (Rivera‐González et al, 2019). Increase in WAC was found to be positively correlated to increase in amylose content and decrease in crystallinity.…”

“…The reduction in molecular interaction between starch molecules or with lipid also reduces the OAC. In addition to this, reduction in OAC may be due to an increase in hydrophilic nature of molecules as evidenced by an increase in WAC after microwave treatment (Espinosa‐Ramírez et al, 2021; Rivera‐González et al, 2019). Similar decrease in the OAC of sorghum (12.82%) and chickpea (34.4%) has been reported previously by Sharanagat et al (2019) and Jogihalli, Singh, and Sharanagat (2017), respectively.…”

“…Similar kinds of results were reported by Arora et al (2021) and Sharanagat et al (2019) for black rice (73.7%) and sorghum (72.37%), respectively. Therefore, it may be concluded that higher BI may be responsible for the development of browning pigments (melanoidins) due to the Maillard reaction, caramelization process, and oxidation of polyphenol (Arora et al, 2021; Rivera‐González et al, 2019; Sharanagat et al, 2019).…”

Utilization of Food Processing By-products in Extrusion Processing: A Review

“…The waste produced by the food industries is collected over the different phases throughout the supply chain, including the stages of harvesting, grading, sorting, and processing (Raak et al, 2017;Marić et al, 2018;Teigiserova et al, 2019). There is a need to valorize these agricultural wastes into food products as they serve as a cheap source of dietary fiber, protein, and bioactive compounds such as phenolic compounds, antioxidants, minerals, and vitamins (Peschel et al, 2006;Santana-Méridas et al, 2012;Ravindran and Jaiswal, 2016;Masli et al, 2018b;Rivera-González et al, 2019;Wang et al, 2019). The utilization of by-products could lower the negative environmental impacts and improve the nutritional profile of products for human consumption (Lai et al, 2017;Majerska et al, 2019).…”

Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation

“…[ 37 ] Lime pretreatment of sorghum grain led to reduction in tannin contents abut increase in digestibility as reported by Rivera‐Gonzalez et al. [ 38 ] Tannins interaction with starch may depend on tannin type, content, and on any bond formation of tannins with linear amylopectin molecules. RS content in both starches showed significant decrease after irradiation with greater decrease in Phule Maldandi starch.…”