Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | , |
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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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 |
_version_ |
1750318268640395264 |