TY - GEN
T1 - Isolation of Annona cherimola Miller starch from low-quality fruits
AU - Alvarez-Yanamango, Erick
AU - Sarmiento, Nereyda
AU - Chumpitaz-Huanqui, Gerald
AU - Huayta, Fredy
AU - Arias, Gladys
N1 - Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2021
Y1 - 2021
N2 - The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.
AB - The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.
KW - Annona cherimola Miller
KW - Low quality
KW - Native starch
KW - Post-harvest wastages
UR - http://www.scopus.com/inward/record.url?scp=85122036000&partnerID=8YFLogxK
U2 - 10.18687/LACCEI2021.1.1.476
DO - 10.18687/LACCEI2021.1.1.476
M3 - Conference contribution
AN - SCOPUS:85122036000
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Zapata Rivera, Luis Felipe
A2 - Aranzazu-Suescun, Catalina
PB - Latin American and Caribbean Consortium of Engineering Institutions
T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
Y2 - 19 July 2021 through 23 July 2021
ER -