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Physicochemical, morphological, and functional properties of flour and starch from peach palm ( Bactris gasipaes K.) fruit
Author(s) -
Valencia Germán Ayala,
Moraes Izabel Cristina Freitas,
Lourenço Rodrigo Vinicius,
Bittante Ana Mônica Quinta Barbosa,
Sobral Paulo José do Amaral
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400097
Subject(s) - starch , food science , particle size , chemistry , palm , rheology , materials science , botany , composite material , biology , physics , quantum mechanics
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 µm (flour) and 8.4 µm (starch). Thermograms revealed endothermic peaks that were affected by hydration conditions between 70–72°C for flour and 61–62°C for starch. Solutions of peach palm fruit flour and starch had a pseudoplastic behavior at 30°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.