Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization

Detalhes bibliográficos
Autor(a) principal: Demiate,Ivo Mottin
Data de Publicação: 2001
Outros Autores: Oetterer,Marília, Wosiacki,Gilvan
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100010
Resumo: Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and corn. This fraction showed more lipids and proteins than the other starches. Chestnut starch granules showed peculiar shape, smaller than the control starches and low amount of damaged units. Chemical composition concerning amylose : amylopectin ratio was intermediate to that presented by cassava and corn starch granules. Water absorption at different temperatures as well as solubility were also intermediate but closer to that presented by cassava granules. The same behavior was observed in the interaction with dimethyl-sulfoxide. Native starch granules and those submitted to enzymatic treatment with commercial alpha-amylase and also with enzymes from germinated wheat were observed by scanning electronic microscopy. Water suspensions of chestnut starch granules were heated to form pastes that were studied comparatively to those obtained with cassava and corn starches. Viscographic pattern of chestnut starch pastes showed a characteristic profile with high initial viscosity but peak absence, high resistance to mechanical stirring under hot conditions and high final viscosity. There was no way to compare it with the paste viscographic profiles obtained with the control starches. Chestnut starch pastes were stable down to pH 4 but unstable at pH 3. The water losses observed in the chestnut starch pastes after freeze-thaw cycles showed more similarity to the pattern observed in corn starch pastes as well as clarity and strength of the gel. In general the results showed that chestnut pastes functional properties are intermediate to those of the cassava and corn starch pastes.
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spelling Characterization of chestnut (Castanea sativa, mill) starch for industrial utilizationCastanea sativaStarchGranulesPastesSweet ChestnutCassavaStudies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and corn. This fraction showed more lipids and proteins than the other starches. Chestnut starch granules showed peculiar shape, smaller than the control starches and low amount of damaged units. Chemical composition concerning amylose : amylopectin ratio was intermediate to that presented by cassava and corn starch granules. Water absorption at different temperatures as well as solubility were also intermediate but closer to that presented by cassava granules. The same behavior was observed in the interaction with dimethyl-sulfoxide. Native starch granules and those submitted to enzymatic treatment with commercial alpha-amylase and also with enzymes from germinated wheat were observed by scanning electronic microscopy. Water suspensions of chestnut starch granules were heated to form pastes that were studied comparatively to those obtained with cassava and corn starches. Viscographic pattern of chestnut starch pastes showed a characteristic profile with high initial viscosity but peak absence, high resistance to mechanical stirring under hot conditions and high final viscosity. There was no way to compare it with the paste viscographic profiles obtained with the control starches. Chestnut starch pastes were stable down to pH 4 but unstable at pH 3. The water losses observed in the chestnut starch pastes after freeze-thaw cycles showed more similarity to the pattern observed in corn starch pastes as well as clarity and strength of the gel. In general the results showed that chestnut pastes functional properties are intermediate to those of the cassava and corn starch pastes.Instituto de Tecnologia do Paraná - Tecpar2001-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100010Brazilian Archives of Biology and Technology v.44 n.1 2001reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132001000100010info:eu-repo/semantics/openAccessDemiate,Ivo MottinOetterer,MaríliaWosiacki,Gilvaneng2001-10-25T00:00:00Zoai:scielo:S1516-89132001000100010Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2001-10-25T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
title Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
spellingShingle Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
Demiate,Ivo Mottin
Castanea sativa
Starch
Granules
Pastes
Sweet Chestnut
Cassava
title_short Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
title_full Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
title_fullStr Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
title_full_unstemmed Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
title_sort Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
author Demiate,Ivo Mottin
author_facet Demiate,Ivo Mottin
Oetterer,Marília
Wosiacki,Gilvan
author_role author
author2 Oetterer,Marília
Wosiacki,Gilvan
author2_role author
author
dc.contributor.author.fl_str_mv Demiate,Ivo Mottin
Oetterer,Marília
Wosiacki,Gilvan
dc.subject.por.fl_str_mv Castanea sativa
Starch
Granules
Pastes
Sweet Chestnut
Cassava
topic Castanea sativa
Starch
Granules
Pastes
Sweet Chestnut
Cassava
description Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and corn. This fraction showed more lipids and proteins than the other starches. Chestnut starch granules showed peculiar shape, smaller than the control starches and low amount of damaged units. Chemical composition concerning amylose : amylopectin ratio was intermediate to that presented by cassava and corn starch granules. Water absorption at different temperatures as well as solubility were also intermediate but closer to that presented by cassava granules. The same behavior was observed in the interaction with dimethyl-sulfoxide. Native starch granules and those submitted to enzymatic treatment with commercial alpha-amylase and also with enzymes from germinated wheat were observed by scanning electronic microscopy. Water suspensions of chestnut starch granules were heated to form pastes that were studied comparatively to those obtained with cassava and corn starches. Viscographic pattern of chestnut starch pastes showed a characteristic profile with high initial viscosity but peak absence, high resistance to mechanical stirring under hot conditions and high final viscosity. There was no way to compare it with the paste viscographic profiles obtained with the control starches. Chestnut starch pastes were stable down to pH 4 but unstable at pH 3. The water losses observed in the chestnut starch pastes after freeze-thaw cycles showed more similarity to the pattern observed in corn starch pastes as well as clarity and strength of the gel. In general the results showed that chestnut pastes functional properties are intermediate to those of the cassava and corn starch pastes.
publishDate 2001
dc.date.none.fl_str_mv 2001-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132001000100010
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.44 n.1 2001
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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