<b>Chemical composition and functional properties of starch extracted from the pejibaye fruit (<i>Bactris gasepaes</i> Kunth.)

Authors

  • Biano Alves de Melo Neto Instituto Federal Baiano
  • Ada Azevedo Barbosa Universidade Estadual do Sudoeste da Bahia
  • Cristina Xavier dos Santos Leite Universidade Estadual do Sudoeste da Bahia
  • Paulo Fernado de Almeida Universidade Federal da Bahia
  • Renata Cristina Ferreira Bonomo Universidade Estadual do Sudoeste da Bahia
  • Karen Valverde Pontes Universidade Federal da Bahia

DOI:

https://doi.org/10.4025/actascitechnol.v37i1.20740

Keywords:

gelatinization, water absorption, solubility

Abstract

This study aimed to establish the chemical composition and functional properties of the starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.). The chemical characterization was evaluated from the determination of starch, amylose, amylopectin, total lipid, protein, ash, moisture and water activity. The water absorption index and the water solubility index were calculated for temperatures between 25 and 90ºC. Low contents of ash and protein were found. The studied starch has 14% moisture, according to the established by law. The water activity value was 0.55, which ensures its microbiological stability. A range of gelatinization between 65 to 70ºC was observed, close to the one of commercial starches. The solubility rate in water was 0.6119% and the absorption rate in water was 1.8252%. These results demonstrated that the starch from the pejibaye fruit has important characteristics for use in the food industry.

 

Downloads

Download data is not yet available.

Author Biographies

Biano Alves de Melo Neto, Instituto Federal Baiano

Nucleus of Food Technology, Federal Institute Baiano / Uruçuca Campus, BA, Brazil.
Graduate Program in Industrial Engineering (PEI), Federal University of Bahia (UFBA), BA, Brazil.

Ada Azevedo Barbosa, Universidade Estadual do Sudoeste da Bahia

Process Engineering Laboratory, State University of Southwest Bahia (UESB), BA, Brazil.

Cristina Xavier dos Santos Leite, Universidade Estadual do Sudoeste da Bahia

Process Engineering Laboratory, State University of Southwest Bahia (UESB), BA, Brazil.

Paulo Fernado de Almeida, Universidade Federal da Bahia

Graduate Program in Industrial Engineering (PEI), Federal University of Bahia (UFBA), BA, Brazil.

Renata Cristina Ferreira Bonomo, Universidade Estadual do Sudoeste da Bahia

Graduate Program in Industrial Engineering (PEI), Federal University of Bahia (UFBA), BA, Brazil.

Karen Valverde Pontes, Universidade Federal da Bahia

Graduate Program in Industrial Engineering (PEI), Federal University of Bahia (UFBA), BA, Brazil.

Downloads

Published

2015-01-06

How to Cite

Melo Neto, B. A. de, Barbosa, A. A., Leite, C. X. dos S., Almeida, P. F. de, Bonomo, R. C. F., & Pontes, K. V. (2015). <b>Chemical composition and functional properties of starch extracted from the pejibaye fruit (<i>Bactris gasepaes</i> Kunth.). Acta Scientiarum. Technology, 37(1), 105–110. https://doi.org/10.4025/actascitechnol.v37i1.20740

Issue

Vol. 37 No. 1 (2015)

Section

Food Technology

License

DECLARATION OF ORIGINALITY AND COPYRIGHTS

I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal. 

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

Read this link for further information on how to use CC BY 4.0 properly.

 

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)