Abstract
The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 to 46.86% (w/w), while for starch, it was 35.47 to 39.57% (w/w) (cv. Hass and landrace, respectively). Scanning electron microscopy (SEM) revealed the presence of oval starch granules and other particles in flour, in contrast to flours, starches showed lower ash, proteins and lipids content. However, the amylose content was higher in starches (42.25–48.2%). Flours showed a higher gelatinization temperature (Tp = 73.17–73.62 °C), and their starches presented greater gelatinization enthalpy (∆Hgel = 11.82–13.43 J/g). All samples showed a B-type diffraction pattern, and the crystallinity was higher in the flours. The rheological analysis (flow curves and viscoelastic tests) evidenced a pseudoplastic (n = 0.28–0.36) behavior in all samples analyzed, but the consistency index (k) was higher in starches. In general, the flours and starches from avocado seeds presented interesting proximal, thermal and functional properties for possible application in food systems, and these findings could contribute to the revaluation of this by-product.
Highlights
The avocado (Persea americana Miller) is one of the main perennial crops in Mexico and currently ranks first place in worldwide production, with around 2 million tons (t) per year [1]
The isolated starches showed a pinkish-brown coloration with oval and spherical granules that were free of impurities
The high amylose values and absence of other impurities evidenced a lower crystallinity in starches than in their flours
Summary
The avocado (Persea americana Miller) is one of the main perennial crops in Mexico and currently ranks first place in worldwide production, with around 2 million tons (t) per year [1]. The pulp is used for human consumption, while the husk and seed are discarded. In this regard, Dabas, et al [3] mention that 2700 t is discarded annually; these agroindustrial wastes can be used or transformed to generate products or by-products with commercial value. The revaluation of wastes from different industries has become one of the main economic approaches for zero-wastes industrial activity [4,5,6]. Few studies can be found regarding the use of these residues, and they have mainly focused on obtaining phytochemical compounds [7], oils [8], natural dyes [3], bacterial culture media [9] and starch [10,11,12,13,14,15,16,17,18]
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