Journal
CARBOHYDRATE POLYMERS
Volume 101, Issue -, Pages 920-927Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2013.10.012
Keywords
Ramon; Brosimum alicastrum swartz; Starch; Carbohydrate
Categories
Funding
- Program PROMEP-SEP
- Mexican Council for Science and Technology (CONACYT) [60204/CM0042]
Ask authors/readers for more resources
In this paper, the Ramon starch was isolated and its chemical composition and physical and microscopic characteristics were determined. Corn starch was used as reference. In general, the proximal composition was similar between starches studied. Ramon starch granules were oval-spherical and rounded with sizes between 6.5 and 15 mu m. Starch purity was high (92.57%) with amylose content of 25.36%. The gelatinization temperature was 83.05 degrees C and transition enthalpy was 21.423 J/g. At 90 degrees C, solubility was 20.42%, swelling power 17.64 g water/g starch and water absorption capacity was 13 gwater/g starch. The pH, clarity and color (Hue angle) of Ramon starch were higher to those reported for corn starch. The results achieved suggest that Ramon starch has potential for application in food systems requiring high processing temperatures and it is also a promising option for use in the manufacture of biodegradable materials. (C) 2013 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available