Conventional Starch Research Articles

Optimization of starch foam extrusion through PVA polymerization, moisture content control, and CMCS incorporation for enhanced antibacterial cushioning packaging

Melt strength and moisture content are critical parameters in starch foam extrusion, as they dictate bubble expansion dynamics, which subsequently determine the foam's properties. Despite continuous advancements in the development and application of starch foams, challenges such as water resistance, mechanical strength, and antibacterial activity remain unresolved. This research investigates the influence of polyvinyl alcohol (PVA) polymerization and moisture content on the properties of extruded foam while also exploring the potential for enhancing antimicrobial functionality by incorporating carboxymethyl chitosan (CMCS) into conventional starch foams. The findings underscore the significance of melt strength and intermolecular entanglements in shaping foam characteristics, confirming that bioactive components effectively improve hydrophobicity, foaming characteristics, and antibacterial capabilities. Moreover, by precisely regulating PVA polymerization and moisture content, it became feasible to optimize foam properties and achieve the desired performance. Specifically, foam with a moisture content of 12 % and a PVA polymerization degree of 1700 exhibited exceptional performance, including the highest foaming ratio of 45.62, the minimal water absorption rate of 6.31 %, and the greatest recovery rate of 88.95 %. Furthermore, increasing CMCS concentrations substantially enhances the antibacterial properties of the foam, demonstrating its potential for application in antibacterial cushioning packaging and emphasizing its versatility and practicality.

Controlled release formulations of organophosphorus pesticides based on ecofriendly novel and conventional matrices for agro-environmental sustainability

Controlled release formulations (CRFs) of the organophosphorus pesticides diazinon and dichlorvos were prepared from a novel cow dung ash (CDA) matrix and the more conventional starch (STA) matrix. Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and X-ray diffraction (XRD) were used to characterize the CRFs. FTIR and XRD spectral data provide evidence for pesticide-matrix interactions fundamental to observed matrix surface binding and pesticide release behaviour in water and soil environments. Properties evaluation of the CRFs reveal similar magnitudes of loading capacity and encapsulation efficiency of CDA- and STA-based CRFs of both pesticides, while the order CDA > STA prevails in matrix porosity and swelling ability. Technical grade (TG) and the CRF-encapsulated pesticides exhibit “burst” release profiles in water; pesticide quantities released at similar lengths of time follow the order TG >> STA-CRF > CDA-CRF, thus revealing the capacity of the CRFs to constrain the active ingredients from free mobility, with CDA-CRF being the more slightly efficacious. The Korsmeyer-Peppas equation reasonably models pesticide release from both CRFs into water, giving n values consistent with both water diffusion into the matrix and matrix relaxation as kinetically important in both matrices. Soil column experiments demonstrate the potential of the CFRs to mitigate ground water pollution. Overall, the results show that CDA- and STA-based CRFs of both pesticides have roughly the same potency for pesticide controlled release and ground water pollution mitigation. Deployment of these CFRs can contribute to the drive for agro-environmental sustainability, while the use of CDA, a waste material, as a matrix in controlled pesticide delivery would resonate with sustainable bioresource utilization.

Physicochemical properties of native Jack bean (Canavalia ensiformis) starch: An underutilised legume

Legumes are a cost-effective source of proteins and abundant starch, a biodegradable substance, providing human nutrition and serving various food sectors globally. Some of the neglected (underutilised) legumes can also be used as the cheapest source of starch. Therefore, the present study was conducted to determine the physicochemical characteristics of jack bean (Canavalia ensiformis) starch - a legume not widely known so underutilised. The starch was isolated from the bean by standard method to study its various properties. One-way analysis of variance was employed to verify a significant difference at the 5% significance level. The jack bean yielded 30.98% of starch. The starch’s moisture, ash, fat, protein, fiber, and carbohydrate content were 9.67%, 0.19%, 0.27%, 0.56%, 0.27%, and 89.28% respectively. The physicochemical properties were also determined. The apparent and total amylose contents were 43.82% and 47.78%, respectively, with 7.66% of amylose leaching at 95°C. The water and oil absorption capacities were 2.31 and 2.56 g/g, respectively, while emulsion capacity and stability were 62.30 and 71.38 %, respectively. The solubility and swelling power of jack bean starch increased with temperature from 55 to 95°C. The effect of starch concentrations (6, 8, and 10%) on freeze-thaw stability revealed that water expelled decreased as starch content increased. Nevertheless, a comprehensive investigation has not been conducted into the distinct functional characteristics and other attributes of jack bean starch. This study could provide new opportunities for conventional starch industries that rely on starch from sources like cereals, tubers, and rhizomes.

Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch

AbstractThe global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch.

Влияние сонохимического воздействия на свойства пшеничного крахмала

The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying additive. The research objective was to study the effect of sonochemical action on the structural and mechanical properties of wheat starch suspensions.
 The study involved suspension samples with 10% wheat starch. The suspension samples were treated with ultrasound using an ultrasonic device Volna-M model UZTA-1/22-OM or in an ultrasonic bath (22 kHz; 100, 150, 300, and 400 W). The treatment time was 15 and 30 min. The rheological, physical, and textural properties were recorded according to conventional methods before and after the treatment.
 The ultrasonic treatment caused mechanical damage to the starch, making it more accessible to moisture when heated. As a result, the structural, mechanical, and rheological properties of starch suspensions changed. All the studied suspensions had a non-Newtonian character. The ultrasonic treatment increased their consistency coefficient from 28.12 to 152.75 µPa·s. The gelatinization temperature of all experimental starch suspensions dropped from 63.4 to 61.0°C. The short high-power ultrasound treatment reduced the strength of gels to 1.25 N compared to that of native starch gel (4.28 N).
 In this research, the ultrasound treatment of wheat starch suspensions modified the structural, mechanical, and rheological profile of starch and proved able to replace some conventional starch modification procedures, i.e., chemical, physical, or enzymatic. The new approach can provide modified starches of a preset quality while reducing energy costs and processing time.

Morphological, physicochemical, and functional properties of 15 different dietary carbohydrate sources in Sri Lanka

AbstractBackgroundCarbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties.ResultsThe shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources.ConclusionThe study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.

Functionality and Applications of Non‐Conventional Starches from Different Sources

AbstractStarch contributes 70–80% of calories in the diet and is a key source of glucose and energy for humans; and has several applications due to its abundance, renewability, and biodegradability. While conventional starch sources like cassava, potato, wheat, and maize have been widely studied; there is increasing interest in the utilization and applications of non‐conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non‐conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by‐product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In‐depth studies are also necessary for a proper understanding of structure–function–utilization relationships of the individual sources, in addition to modification strategies for expanding functionalities and providing the framework for extended applications. This review presents a perspective on sources, characteristic compositions, properties, and techno‐functional applications of non‐conventional starches. Suggestions for future research interests are also proposed to further improve the understanding and expand the potential utilizations of non‐conventional starches.

Creating high-resistant starch rice by simultaneous editing of SS3a and SS3b.

Creating high-resistant starch rice by simultaneous editing of SS3a and SS3b.

The Therapeutic Effect of Swallow Training with a Xanthan Gum-Based Thickener in Addition to Classical Dysphagia Therapy in Chinese Patients with Post-Stroke Oropharyngeal Dysphagia: A Randomized Controlled Study.

In patients with post-stroke oropharyngeal dysphagia (PSOD), classical dysphagia therapy (CDT) continues to provide unsatisfactory outcomes and makes it challenging for them to remove the nasal feeding tube. Increasing bolus viscosity helps prevent aspiration in PSOD. However, conventional starch thickeners enhance post-digestion residue. This study aims to evaluate the efficacy of swallow training with xanthan gum-based thickener (XGT) (Softia G, NUTRI Co., Ltd., Yokkaichi, Japan) additional to CDT in Chinese PSOD patients with a nasogastric tube when compared to CDT alone. Patients with PSOD who had a nasogastric tube were randomly assigned to either the experimental group (E-group) or the control group (C-group) in this randomized controlled, single-blind, parallel-group study. Both groups received CDT for 4 weeks. The E-group cases received additional swallow training with a Softia G-prepared hydrogel training material. The Functional Oral Intake Scale (FOIS) and modified volume-viscosity swallow test (M-VVST) for swallowing safety and efficacy according to adjusted Chinese dietary habits were administered before and after treatment. Post-training, both groups' nasogastric tube removal rates were calculated. One hundred sixty-seven participants (E-group: 82 and C-group: 85) completed the study. The E-group's median score of FOIS improved significantly than the C-group after training (median = 5 vs. 3, P < 0.001). The incidence of coughing, voice changes, oxygen desaturation of 3% or more, pharyngeal residue and piecemeal deglutition in the E-group was significantly lower than that in the C-group (P < 0.05). The E-group had 100% nasogastric tube removal, while the C-group had 28.24% (P < 0.001). Swallow training with XGT Softia G in addition to CDT can promote swallowing safety and efficacy in Chinese patients with PSOD more effectively than CDT alone.

Environmental benefits of circular food systems: The case of upcycled protein recovered using genome edited potato

Although essential in the human diet, large quantities of available protein are currently lost or under-utilized within the food system, including protein rich side streams from conventional potato starch production. By using the genome editing technique CRISPR-Cas9, conventional starch potato cultivars can be upgraded to facilitate high-value recovery of potato protein fit for human consumption. In turn, this could support the nessecary transition towards more circular food systems. The aim of this study was to assess what environmental benefits could be gained by shifting from conventional protein recovery practice to a novel approach using genome edited potato. Our results, using consequential life cycle assessment, showed that the novel protein recovery scenario provided substantial environmental savings for every ton potato starch produced, with a reduction in global warming impact, terrestrial acidification, land use and ecosystem damage of −720 kgCO2eq, −13 kgSO2eq, −760 m2a crop eq, and −1.1 × 10−5 species.yr respectively. The potential environmental benefits of using genome edited potato were maintained even when simulating reduced tuber yield, increased production inputs, and substitution of various protein sources. Although currently limited by EU legislation and technical maturity, high-value protein recovery from food side streams holds a promising potential to support sustainable production and circularity within the food system.

Synthesis and Characterization of Novel Patchouli Essential Oil Loaded Starch-Based Hydrogel.

Starch hydrogels are highly available, biocompatible and biodegradable materials that have promising applications in medical and pharmaceutical industries. However, their applications are very limited due to their poor mechanical properties and fragility. Here, we investigated, for the first time, conventional corn and waxy corn starch-based hydrogels for loading patchouli essential oil. The essential oil extracted by supercritical carbon dioxide with a yield reached 8.37 ± 1.2 wt.% (wet sample) at 80 °C temperature and 10 MPa pressure. Patchouli essential oil exhibited a 23 to 28 mm zone of inhibition against gram-positive and gram-negative bacteria. Waxy starch hydrogels had better properties in term of viscosity, water evaporation stability and the delivery of essential oil than conventional starch hydrogels. The viscosity and spreadability of a 6% waxy starch sample were 15,016 ± 59 cP and 4.02 ± 0.34 g·cm/s, respectively, compared with those of conventional starch hydrogel (13,008 ± 29 cP and 4.59 ± 0.88 g·cm/s). Waxy starch-based hydrogels also provided slower in vitro biodegradation behavior and sustained release of essential oil compared with conventional starch hydrogels. All the samples were biocompatible and non-cytotoxic to fibroblast cells; the addition of patchouli essential oil enhances the proliferation of the cells. The enhanced viscosity, good antibacterial and improved biocompatibility results of prepared hydrogels confirm their suitability for wound healing applications.

Extraction of microalgal starch and pigments by using different cell disruption methods and aqueous two‐phase system

AbstractBACKGROUNDMicroalgae can synthesize starch with productivity higher than conventional terrestrial crops, without the need for arable land. However, little is known about processes to extract starch from microalgae. Here, a biorefinery process is described including microalgal cell disruption followed by extraction of starch and pigments with aqueous two‐phase system (ATPS) using choline chloride and polypropylene glycol 400. Sonication and bead milling were compared for cell disruption rate and starch extraction efficiency.RESULTSA first order kinetic model described well the cell disruption for both the methods, with a rate 2.6 times higher for bead milling than sonication. By applying ATPS on samples with comparable cell disruption (&gt;93%), starch was separated better after sonication (67% recovery in the pellet) than after bead milling, for which it remained equally distributed between pellet (40%) and choline chloride phase. Pigments were extracted with 42–66% yield irrespective of the cell disruption method. Microalgal starch granules had a normal and narrow distribution for size (0.93 ± 0.14 μm) and a gelatinization temperature between 45–55 °C.CONCLUSIONFor the same cell disruption yield, different starch separation efficiencies can be achieved, depending on the cell disruption method applied. Although bead milling was faster than sonication in disrupting cells, it gave worst starch separation efficiency. The properties of the extracted microalgal starch indicate potential technical advantages, with respect to conventional starch sources, for applications in the bioplastic and food sector. © 2021 The Authors. Journal of Chemical Technology and Biotechnology published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry (SCI).

Advances in the Modification of Starch via Esterification for Enhanced Properties

Starch, a renewable polysaccharide, has attracted growing interest as an alternative industrial feedstock due to its biodegradability, low cost, and readily available hydroxyl (–OH) group, thereby according it the potential of possible modification. Despite its environmental suitability, several factors such as brittleness, sensitivity to enzymes and acids, insolubility in organic solvents etc., have been reported to limit its application as feedstock in some industrial processes. However, techniques of chemical modification aimed towards overcoming these shortcomings have been reported to proceed via substitution, degradation or cross-linking. The degree of substitution (DS) for modified starch is targeted within high (1.5–3), medium (0.2–1.5), and low (0.01–0.2). This is as it relates to their application as thickener or stabilizer in food industry, development of thermoplastic and biodegradable materials. Impact of reaction medium and catalyst type are examined as it affects the degree of substitution. During esterification, the reaction either occurs on the whole starch chains to form conventional starch esters or occurs at the outer surface of the starch molecule, leaving the internal crystalline structure intact. Consequently, the degree of rupturing with subsequent esterification of starch has been reported to be dependent on the agent used, hence classifying the esters formed as organic or inorganic. Therefore, this review examines various findings targeted at starch modification with a direct focus on improving the degree of substitution (DS) via double esterification.

Structural evaluation of chitosan-modified precipitated calcium carbonate composite fillers for papermaking applications

Industries from different business sectors are facing challenges against global competitions for the development of sustainable and renewable products in the twenty-first century. Likewise, constant effort from pulp and paper manufacturers in minimizing paper cost with better quality in the active field of filler modification technology is much appreciated. In the present study, chitosan has been explored as a surface modifier alternative to conventional starch for precipitated calcium carbonate (PCC) to design chitosan/PCC composite filler. Two different dissolution mediums, hydrochloric and acetic acid, for chitosan have been seen to affect PCC crystals. Commercial PCC comprises mostly aragonite polymorphs along with some calcite crystals as implied by FTIR, XRD and FE-SEM images. It is interesting to note that surface treatment of PCC with 4.5% chitosan can successfully induce crystal transformation of PCC from aragonite to calcite polymorphs. Further, the deposition of chitosan was estimated from TOC measurements and the presence of deposited amount was validated from TGA analysis. Moreover, the introduction of chitosan (dissolved in HCl) to PCC dispersion was found to raise the zeta potential from − 14.43 to − 11.3 mv. Finally, the tensile strength of handsheets increased by 8.2% with 20% enhancement in ash with chitosan/PCC composite filler compared to the unmodified PCC. Therefore, bio-based PCC composites which proved to be promising for the development of high ash paper without compromising essential properties may result in saving wood pulp and production cost. Thus, implementing such seafood waste as a value-added additive is beneficial both to the industries and the environment because of its biodegradability and eco-friendliness.

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (&lt;2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

The present study investigated hydroxypropylation and succinylation as possible starch modifications for utilization in white sauce. Propylene oxide (20 g/100 g of starch, db) and succinic anhydride (2 g/100 g of starch, db) were added to native pearl millet (PS) and native corn (CS) starches, separately. Interestingly, no syneresis was observed in white sauces containing hydroxypropylated corn (HCWS) and hydroxypropylated pearl millet (HPWS) starches after 14 days of storage. However, sauces containing native and succinylated pearl millet starches (PWS and SPWS) showed a significant reduction in syneresis when compared to native and succinylated corn starch containing sauces (CWS and SCWS). The SCWS showed the highest peak viscosity, whereas, HPWS exhibited the lowest set back viscosity. Sensory evaluation revealed that HPWS received the highest score with respect to consistency, graininess, taste, and overall acceptability. Thermal analysis demonstrated the absence of retrogradation peak in hydroxypropylated corn (HCS) and hydroxypropylated pearl millet starches. Practical applications Starch is used in different types of sauces including white sauce mainly due to its thickening property. Commercially, corn starch is the most extensively used starch type for the formulation of food products. However, due to an increased demand for native/modified starches in food applications, it has become inevitable to explore new sources for starch production. Pearl millet possesses a great potential for commercial use due to its exceptional agronomic features like Cost-effectiveness, easy accessibility, and high tolerance toward drought, salt, and adverse climatic conditions in comparison to other conventional starch sources. Therefore, modified pearl millet starch could be effectively utilized as a substitute for corn starch in white sauce formulation.

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

AbstractFruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

Sustainable production and utilization of sago palm resource

Sago palm (Metroxylon sagu Rottb.) is distributed in Southeast Asia and Melanesia, and it produces comparatively high yield of starch (more than 200 kg per plant). This species can grow in wetland swamps where other food crops cannot grow economically and adapt to problem soils such as acid or saline with low input. The Society of Sago Palm Studies and the authors have published books entitled “The Sago Palm: The Food and Environmental Challenges of the 21st Century (Kyoto Univ. Press 2015)” and “Sago Palm: Multiple Contributions to Food Security and Sustainable Livelihoods (Springer 2018)”. This paper provides a brief review on (1) characteristics of seed germination and preparation of planting materials utilizing germinated seeds, (2) symbiosis of sago palm and microbes (nitrogen fixing bacteria or arbuscular mycorrhizal fungi), (3) creating new value from pith waste after conventional starch extraction (recovery of starch, ethanol production or preparation of biodegradable foam from the waste) and (4) utilization of leaf or bark from our former publications and the achievements published in our journal ‘SAGO PALM’ or the proceedings of the International Sago Symposium to discuss sustainable production and utilization of sago palm resource in Asia and Pacific.

Production of Nanoscale Grain Particles and Investigation of the Effectiveness of Their Enzymatic Hydrolysis and High-Gravity Fermentation by the Saccharomyces cerevisiae Yeast

The conditions for obtaining ultradisperse grain nanoscale particles are worked out. It is revealed that ultragrinding can reduce the temperature of the gelatinization of starch from 80 to 60°C. The optimal conditions for soft water-thermal and enzymatic treatment with the production of the standard and high-gravity wort are selected. As a result, one of the energy-consuming stages of preparing the grain for fermentation is eliminated and the yield of the target product (alcohol) increases on average to 69.9 decaliters per one ton of conventional starch. The fermentation time is reduced on average by 16%. It is assumed that the development of highly efficient equipment for the production of nanoscale particles of one of the dominant technological schemes for bioethanol production will be the proposed scheme, allowing us to significantly reduce the cost of the end products.

Unripe mango kernel starch: Partial characterization

Although a rich source of polyphenols, starch and dietary fibre, unripe mango has been identified as a functional ingredient. The kernel of unripe mango is rich in starch and certain compounds such as non-starch polysaccharides (components of dietary fibre), polyphenols and lipids. The isolation of starch from unripe mango kernel can be an alternative to obtain non-conventional ingredients to diverse end-uses. The aim of this study was the isolation of starch from unripe mango kernel and its partial characterization. The isolated starch was studied in morphology with microscopic methods, X-ray diffraction, thermal properties, pasting profile, and in vitro digestibility. The starch granules were distinguished as oval and round-with a mean size of 50 μm and some debris of lipids in the surface. The amylose content of the starch granule was 23 g/100 g and A-type diffraction pattern was observed. The temperature and enthalpy of gelatinization are similar to conventional starch as maize with a low tendency to retrogradation. The pasting profile of mango kernel starch was identified as typical of native starch with gel formation upon cooling. The in vitro enzymatic hydrolysis of mango kernel starch was different from that of conventional starches with slow digestion rate in the cooked sample. The starch from unripe mango kernel can be an alternative to starchy raw materials like as cereals or pulses in food and non-food applications.