Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

Autor(es)

Valencia, German Ayala ; Freitas Moraes, Izabel Cristina ; Lourenco, Rodrigo Vinicius ; Quinta Barbosa Bittante, Ana Monica ; do Amaral Sobral, Paulo Jose

• Tipo de documento: Artigo Científico
• Fonte: STARCH-STÄRKE; v. 67, n. 1-2, p. 11-pg., 2015-01-01.

Resumo

To characterize the flour and starch from peach palm fruit, a non-conventional raw material, these powders were studied by means of chemical composition, SEM, particle size analyzer, XRD, FTIR, and differential scanning calorimeter, with different water contents. The rheological properties of the solutions and suspensions also were evaluated. Results showed that flour and starch powders have high starch contents (between 73.0 and 84.5%) with average particle size between 9.8 mu m (flour) and 8.4 mu m (starch). Thermograms revealed endothermic peaks that were affected by hydration conditions between 70-72 degrees C for flour and 61-62 degrees C for starch. Solutions of peach palm fruit flour and starch had a pseudoplastic behavior at 30 degrees C that can be fit well to the power-law model. Peach palm fruit is a non-conventional source of flour and starch, but the results proved that these powders could have promising industrial applications, due to their physicochemical properties being similar to those reported for other starches. (AU)

• Processo FAPESP: 12/24047-3 - Propriedades físicas de filmes a base de biopolímeros reforçados com laponita
• Beneficiário: Germán Ayala Valencia
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs