Effect of acid modification on the thermal morphological and pasting properties of starch from mango kernel (Mangifera indica L.) of Palmer variety

Cordoba L. P., . and Bet C. D., . and Ribeiro L. S., . and Schnitzler E., . Effect of acid modification on the thermal morphological and pasting properties of starch from mango kernel (Mangifera indica L.) of Palmer variety. pp. 1967-1974. ISSN 2231-7546

Mango kernels are residues generated by the food industry and they have a significative amount of starch which can be exploited for applications. The aim of this study was to extract and modify the starch from mango kernels by acid hydrolysis with hydrochloric acid (HCl) at different temperatures (25C and 50C) and different acid concentrations (0.1 mol L-and 0.3 mol L-). The starches were characterised using thermal morphological pasting and colorimetric analysis. The modified starch showed higher values in relation to thermal stability and gelatinisation enthalpy as well as lower peak temperatures than the native starch. The viscosity decreased in proportion to the acid concentration and temperature. After the modification three new bands appeared from the infrared analysis. The acid hydrolysis was not able to change the shape and the size of the granules and the colorimetric analysis showed a slight tendency to light red.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(18).p...

Abstract

Mango kernels are residues generated by the food industry and they have a significative amount of starch which can be exploited for applications. The aim of this study was to extract and modify the starch from mango kernels by acid hydrolysis with hydrochloric acid (HCl) at different temperatures (25C and 50C) and different acid concentrations (0.1 mol L-and 0.3 mol L-). The starches were characterised using thermal morphological pasting and colorimetric analysis. The modified starch showed higher values in relation to thermal stability and gelatinisation enthalpy as well as lower peak temperatures than the native starch. The viscosity decreased in proportion to the acid concentration and temperature. After the modification three new bands appeared from the infrared analysis. The acid hydrolysis was not able to change the shape and the size of the granules and the colorimetric analysis showed a slight tendency to light red.

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Item Type:	Article
AGROVOC Term:	Mangifera
AGROVOC Term:	Mangifera indica
AGROVOC Term:	Mangoes
AGROVOC Term:	Kernels
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Food technology
AGROVOC Term:	Extraction
AGROVOC Term:	Starch
AGROVOC Term:	Heat stability
AGROVOC Term:	Acids
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23834

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