Abstract
Mango is a tropical fruit used in various agricultural food products. The purpose of the research was to analyze the application of microwave treatment on the, technological, physicochemical, thermal, morphological, pasting, and rheological properties of mango kernel starch from the varieties Tommy and Sugar. The microwave treatment at 900 W and 1 min was evaluated. After microwave treatment, the water absorption capacity (WAC) and amylose content increased significantly, being the highest values for the microwave-modified starch of mango var Tommy (To-MW). The Fourier transform infrared (FT-IR) spectroscopy results show that microwave treatment does not modify the chemical structure of starch. The rheological behavior showed that microwave-modified starches have higher values of consistency index and yield stress than native starches. The pasting test showed that the microwave treatment did not modify the pasting temperature of the mango kernel starch, while the peak, setback, breakdown and final viscosity showed a significant increase. The results obtained show that the application of microwave treatment increases the rheological and pasting properties of mango kernel starches without modifying their chemical composition, which is of great interest for its application in the formulation of new products in the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
