TY - JOUR
T1 - Isolation and partial characterization of amaranth and banana starches
AU - Bello-Pérez, Luis Arturo
AU - Pano De Léon, Yadira
AU - Agama-Acevedo, Edith
AU - Paredes-López, Octavio
PY - 1998/10
Y1 - 1998/10
N2 - Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.
AB - Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.
UR - http://www.scopus.com/inward/record.url?scp=0001853231&partnerID=8YFLogxK
U2 - 10.1002/(sici)1521-379x(199810)50:10<409::aid-star409>3.0.co;2-w
DO - 10.1002/(sici)1521-379x(199810)50:10<409::aid-star409>3.0.co;2-w
M3 - Artículo
SN - 0038-9056
VL - 50
SP - 409
EP - 413
JO - Starch/Staerke
JF - Starch/Staerke
IS - 10
ER -