Effect of acid modification on the thermal, morphological and pasting properties of starch from mango kernel (Mangifera indica L.) of Palmer variety
2017
Cordoba, L. P. | Bet, C. D. | Ribeiro, L. S. | Schnitzler, E.
Mango kernels are residues generated by the food industry and they have a significative amount of starch which can be exploited for applications. The aim of this study was to extract and modify the starch from mango kernels by acid hydrolysis with hydrochloric acid (HCl) at different temperatures (25ºC and 50ºC) and different acid concentrations (0.1 mol L-¹and 0.3 mol L-¹). The starches were characterised using thermal, morphological, pasting and colorimetric analysis. The modified starch showed higher values in relation to thermal stability and gelatinisation enthalpy, as well as lower peak temperatures than the native starch. The viscosity decreased in proportion to the acid concentration and temperature. After the modification, three new bands appeared from the infrared analysis. The acid hydrolysis was not able to change the shape and the size of the granules and the colorimetric analysis showed a slight tendency to light red.
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Эту запись предоставил Universiti Putra Malaysia