Articles
POTENTIALITIES OF CHESTNUT FOR STARCH PRODUCTION
Article number
866_78
Pages
581 – 586
Language
English
Abstract
Applying one of the oldest and traditional preservation techniques, Castanea sativa Mill.
Longal fruits were dried at 60°C and flour characterized for morphology of starch granules (Scanning Electron Microscopy), physicochemical properties (color, proximate analysis, sugar content, amylose and damaged starch) and viscoamylographic profiles.
In what concerns chemical composition, sucrose is the most representative sugar.
Amylose content was found to be 77.8% and 35.9% of the starch was damaged.
Flour suspension showed high consistency and low levels of energy were needed to complete gelatinization.
Starch was isolated from flour by four different methods, based on simplicity, efficiency, quickness and safety questions.
All the methods involved centrifugation and sieving, but in a first step, in order to increase separation physicochemical or enzymatic treatments were applied.
The four methods are identified as LSA-low shear at alkaline pH, HSW-high shear in water, LSE-low shear with enzyme (protease) treatment and LSA3S-low shear alkaline method using successively three sieves.
Results showed that the different methods produced different starch properties.
Damaged starch content and viscoamylographic properties results showed that chestnut starch is poorly resistant to any of the tested isolation procedures.
Comparing the four starch isolation methods the LSA3S method was the most promising one considering the human food uses, since starch showed a high yield, purity and less damaged structure.
Longal fruits were dried at 60°C and flour characterized for morphology of starch granules (Scanning Electron Microscopy), physicochemical properties (color, proximate analysis, sugar content, amylose and damaged starch) and viscoamylographic profiles.
In what concerns chemical composition, sucrose is the most representative sugar.
Amylose content was found to be 77.8% and 35.9% of the starch was damaged.
Flour suspension showed high consistency and low levels of energy were needed to complete gelatinization.
Starch was isolated from flour by four different methods, based on simplicity, efficiency, quickness and safety questions.
All the methods involved centrifugation and sieving, but in a first step, in order to increase separation physicochemical or enzymatic treatments were applied.
The four methods are identified as LSA-low shear at alkaline pH, HSW-high shear in water, LSE-low shear with enzyme (protease) treatment and LSA3S-low shear alkaline method using successively three sieves.
Results showed that the different methods produced different starch properties.
Damaged starch content and viscoamylographic properties results showed that chestnut starch is poorly resistant to any of the tested isolation procedures.
Comparing the four starch isolation methods the LSA3S method was the most promising one considering the human food uses, since starch showed a high yield, purity and less damaged structure.
Publication
Authors
P. Correia, M.L. Beirão-da-Costa
Keywords
Castanea sativa, isolation methods, physicochemical properties, morphology
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