Abstract
AbstractThe aim of this research was to find a new source of starch that can be used mainly in the industrial field easily and economically. The yield of mango seeds was about 21% of starch. Amylase treatments proved that the extracted product form mango seed was starch. Chemical and physical starch characteristics were determined, and microscopic studies were carried out to study starch molecules and granules. Results indicated that the pure starch was similar in its characteristics to tapioca starch. Viscosity data of the pure mango seed starch were little lower than with the other starches as well as its solubility being higher.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.