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|Title: ||The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. 1. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits|
|Authors: ||Correia, Paula Reis|
Nunes, Maria Cristina
Beirão-da-Costa, Maria Luísa
|Issue Date: ||2012|
|Citation: ||"Food Hydrocolloids". ISSN 0268-005X. 27 (2012) 256-263|
|Abstract: ||The functionality of starch from chestnut (Castanea sativa Mill.) fruits isolated by alkaline and enzymatic
methods were assessed. The studied properties included: solubility, swelling power, pasting properties,
synaeresis, turbidity, and thermal and rheological behaviours. In addition amylose and resistant starch
content were also evaluated. Results showed that the starch isolation method induced changes in most of
those properties. Extracted starches (with high contents of amylose and resistant starch) showed low and
similar swelling solubility values for all of the samples. Gelatinisation temperatures were also similar
(61.5e63.0 C), but the enzymatic method induced lower consistencies at 95 C and after holding at this
temperature. High values of setback were found, which were clearly affected by the isolation method.
This parameter presented lower values for starches isolated by alkaline method (160 BU and 235 BU,
respectively for Martainha and Longal). Starches did not present a peak consistency during pasting.
Turbidity and synaeresis values were low at room temperature. Synaeresis increased when pastes were
stored at low temperatures. This effect was more evident for the material isolated by enzymatic method.
All of the isolation starches presented low enthalpy values (3.0e3.5 J/g), but the activation energy was
higher for Martainha starches and for starches isolated by A3S method. Pastes showed viscoelastic
behaviour, with a predominance of elastic property, forming strong gels after cooling. Longal variety
seems to be less resistant to the effect of isolation method. In general starches isolated by the alkali
method present the best functional properties as a food ingredient|
|Description: ||Available at ScienceDirect|
|Peer Reviewed: ||yes|
|Publisher version: ||www.elsevier.com/locate/foodhyd|
|Appears in Collections:||DCEB - Artigos de Revistas|
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