Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)

Detalhes bibliográficos
Autor(a) principal: Melo Neto, Biano Alves de
Data de Publicação: 2015
Outros Autores: Barbosa, Ada Azevedo, Leite, Cristina Xavier dos Santos, Almeida, Paulo Fernado de, Bonomo, Renata Cristina Ferreira, Pontes, Karen Valverde
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20740
Resumo: 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. 
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spelling Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)gelatinizationwater absorptionsolubilityCiência e Tecnologia de AlimentosThis 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. Universidade Estadual De Maringá2015-01-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionobtenção; caracterização; aplicaçãoapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2074010.4025/actascitechnol.v37i1.20740Acta Scientiarum. Technology; Vol 37 No 1 (2015); 105-110Acta Scientiarum. Technology; v. 37 n. 1 (2015); 105-1101806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20740/pdf_68Melo Neto, Biano Alves deBarbosa, Ada AzevedoLeite, Cristina Xavier dos SantosAlmeida, Paulo Fernado deBonomo, Renata Cristina FerreiraPontes, Karen Valverdeinfo:eu-repo/semantics/openAccess2015-01-28T08:17:01Zoai:periodicos.uem.br/ojs:article/20740Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2015-01-28T08:17:01Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
title Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
spellingShingle Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
Melo Neto, Biano Alves de
gelatinization
water absorption
solubility
Ciência e Tecnologia de Alimentos
title_short Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
title_full Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
title_fullStr Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
title_full_unstemmed Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
title_sort Chemical composition and functional properties of starch extracted from the pejibaye fruit (Bactris gasepaes Kunth.)
author Melo Neto, Biano Alves de
author_facet Melo Neto, Biano Alves de
Barbosa, Ada Azevedo
Leite, Cristina Xavier dos Santos
Almeida, Paulo Fernado de
Bonomo, Renata Cristina Ferreira
Pontes, Karen Valverde
author_role author
author2 Barbosa, Ada Azevedo
Leite, Cristina Xavier dos Santos
Almeida, Paulo Fernado de
Bonomo, Renata Cristina Ferreira
Pontes, Karen Valverde
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Melo Neto, Biano Alves de
Barbosa, Ada Azevedo
Leite, Cristina Xavier dos Santos
Almeida, Paulo Fernado de
Bonomo, Renata Cristina Ferreira
Pontes, Karen Valverde
dc.subject.por.fl_str_mv gelatinization
water absorption
solubility
Ciência e Tecnologia de Alimentos
topic gelatinization
water absorption
solubility
Ciência e Tecnologia de Alimentos
description 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. 
publishDate 2015
dc.date.none.fl_str_mv 2015-01-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
obtenção; caracterização; aplicação
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20740
10.4025/actascitechnol.v37i1.20740
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20740
identifier_str_mv 10.4025/actascitechnol.v37i1.20740
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20740/pdf_68
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 37 No 1 (2015); 105-110
Acta Scientiarum. Technology; v. 37 n. 1 (2015); 105-110
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315335422148608

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