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Studies on the Physical and Chemical Properties of Kiwi Fruit Starch
Author(s) -
FUKE YOKO,
MATSUOKA HIROATSU
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12483.x
Subject(s) - starch , chemistry , kiwi , food science , amylose , retrogradation (starch) , chemical composition , moisture , wax , biochemistry , organic chemistry
The kiwi fruit starch consisted of small round granules with an average size of 5.5μ, and was composed of 14.4% moisture, 0.17% crude protein, 0.11% lipid and 0.14% ash. The phosphorus, content was 25.5 mg/100g, which was the highest concentration of the minerals. The amylose content was 10.8% and the X‐ray diffraction pattern was B‐type. The gelatinization temperature, obtained by DSC measurement, was 72°C. The properties of the fully gelatinized form and the low degree of retrogradation were observed by 13 C‐NMR analysis. Free fatty acids detected in the lipid component of the starch were oleic, palmitic, linolenic, linoleic, and stearic acids.