期刊
MOLECULES
卷 27, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/molecules27030910
关键词
flour; starch; X-ray diffraction; Persea americana; functional properties
资金
- Institutional Fund for Regional Promotion for Scientific and Innovation Development (FORDECYT-PRONACES)-National Council of Science and Technology (CONACYT-Mexico) [292399]
The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The results showed that the flours and starches exhibited interesting physicochemical and functional properties relevant to applications in food systems. These findings are important for the revaluation of this by-product.
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 (T-p = 73.17-73.62 degrees C), and their starches presented greater gelatinization enthalpy ( increment H-gel = 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.
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