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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

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Author(s):
Zabot, Giovani L. [1] ; Silva, Eric Keven [2] ; Emerick, Lucas B. [2] ; Felisberto, Maria Herminia F. [3] ; Silva Clerici, Maria Teresa P. [3] ; Meireles, M. Angela A. [2]
Total Authors: 6
Affiliation:
[1] Univ Fed Santa Maria, UFSM, LAPE, UFSM, Presidente Vargas Av 1958, BR-96506302 Cachoeira Do Sul, RS - Brazil
[2] UNICAMP Univ Campinas, Sch Food Engn, LASEFI DEA FEA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, Monteiro Lobato 80, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 89, p. 321-329, APR 2019.
Web of Science Citations: 3
Abstract

This work presents physicochemical, morphological, thermal, and pasting properties of a novel native starch obtained from defatted and depigmented annatto seeds for applications in food-related areas. M the end of the annatto seed processing chain, a non-conventional white starch was obtained from defatted and totally depigmented seeds. After a comparison with a commercial corn starch, such novel product presented promising characteristics. The main attributes include a null content of pigment, an amylose content (24%) similar to corn starch, thin particles (D-43 of 0.8 mu m) of spherical-like shape, a typical crystalline A-type pattern with well-defined peaks at 2 theta of 14.5 degrees, 17.3 degrees, 17.8 degrees and 22.9 degrees, thermal stability, and low mass loss (< 10%) when heated up to 130 degrees C. The evaluation of pasting properties indicated a product with peak viscosity larger than corn starch, which is an important parameter for giving texture and body. Furthermore, the pasting temperature was 7.9 degrees C lower, enabling its use in preparations of sensible foods. (AU)

FAPESP's process: 15/13299-0 - From seeds to final products: feasible manufacturing routes of annatto applying process intensification and process integration
Grantee:Maria Angela de Almeida Meireles Petenate
Support Opportunities: Regular Research Grants
FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral