Abstract
ABSTRACT Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power increased with increasing temperature (above 70 °C). Avocado seed starch (ASS) presented a syneresis rate of 42.5%. Viscoamylography showed that ASS is stable at high temperatures. TPA analysis showed that ASS gels with different additives and concentrations varied significantly (p<0.05) from the control sample, mainly in the hardness and gumminess profiles. The properties of ASS indicate a wide potential of applications which can be used in food industries such as sauces, creams and dehydrated soups. Furthermore, the use of this seed to obtain starch contributes to the reduction of the residue of the avocado oil industry, avoiding damage to the environment.
Highlights
Starch is the vegetable reserve carbohydrate extracted from edible parts of cereals, tubers, fruits, roots and rhizomes (Alcázar-Alay; Meireles, 2015)
A wide variation in amylose content has been related for different starches, as it is influenced by botanical resources and determination methods (Kaur; Singh, 2016)
Lemos et al (2018) reported amylose percentages of 19.7, 20.46, 16.36 and 11.19% in native corn, potato, banana and cassava starches, respectively, lower than the values obtained in the present study
Summary
Starch is the vegetable reserve carbohydrate extracted from edible parts of cereals, tubers, fruits, roots and rhizomes (Alcázar-Alay; Meireles, 2015). Amylose content and amylopectin structure have an important effect on the physicochemical and functional properties of starch, which may affect its industrial or food application (Vamadevan; Bertoft, 2015; Zhang et al, 2016). Considered as one of the most important polymers in the food industry, starch is widely used as a functional ingredient in these systems (Zhang et al, 2016). There has been an increased demand in most food sectors for the use of native starches that have specific properties. These properties are associated with higher resistance to light clarity, high acidity, high and low temperatures, strong mechanical stresses and the use of ingredients present during the cooking phase (acids, sugars, fats and salts) (Waterschoot et al, 2015)
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