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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4288

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
Keywords: chestnut
isolation method
functional properties
thermal properties
rheological properties
Issue Date: 2012
Publisher: Elsevier
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
URI: http://hdl.handle.net/10400.5/4288
ISSN: 0268-005X
Publisher version: www.elsevier.com/locate/foodhyd
Appears in Collections:DCEB - Artigos de Revistas

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