Isolation and partial characterization of amaranth and banana starches

Luis Arturo Bello-Pérez, Yadira Pano De Léon, Edith Agama Acevedo, Octavio Paredes-López

Resultado de la investigación: Contribución a una revistaArtículo

27 Citas (Scopus)

Resumen

Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.

Idioma originalInglés
Páginas (desde-hasta)409-413
Número de páginas5
PublicaciónStarch/Staerke
Volumen50
N.º10
EstadoPublicada - 1 oct 1998

Huella dactilar

amaranth grain
Musa
Starch
bananas
starch
amaranth starch
functional properties
viscosity
chemical composition
Ashes
Viscosity
frozen foods
Chemical analysis
chemical analysis
Ointments
Fruits

Citar esto

Bello-Pérez, L. A., Pano De Léon, Y., Agama Acevedo, E., & Paredes-López, O. (1998). Isolation and partial characterization of amaranth and banana starches. Starch/Staerke, 50(10), 409-413.
Bello-Pérez, Luis Arturo ; Pano De Léon, Yadira ; Agama Acevedo, Edith ; Paredes-López, Octavio. / Isolation and partial characterization of amaranth and banana starches. En: Starch/Staerke. 1998 ; Vol. 50, N.º 10. pp. 409-413.
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abstract = "Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.",
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Bello-Pérez, LA, Pano De Léon, Y, Agama Acevedo, E & Paredes-López, O 1998, 'Isolation and partial characterization of amaranth and banana starches', Starch/Staerke, vol. 50, n.º 10, pp. 409-413.

Isolation and partial characterization of amaranth and banana starches. / Bello-Pérez, Luis Arturo; Pano De Léon, Yadira; Agama Acevedo, Edith; Paredes-López, Octavio.

En: Starch/Staerke, Vol. 50, N.º 10, 01.10.1998, p. 409-413.

Resultado de la investigación: Contribución a una revistaArtículo

TY - JOUR

T1 - Isolation and partial characterization of amaranth and banana starches

AU - Bello-Pérez, Luis Arturo

AU - Pano De Léon, Yadira

AU - Agama Acevedo, Edith

AU - Paredes-López, Octavio

PY - 1998/10/1

Y1 - 1998/10/1

N2 - Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.

AB - Alternative sources from different botanical origin were used for starch isolation. Chemical analysis and functional properties were studied in amaranth seed and banana fruit starches. Chemical composition in both starches was different; banana starch presented higher protein, fat and ash levels than that from amaranth. Botanical origin of these starches contributes notably in their chemical composition. Blue value and λmax gave information on starch components: amaranth starch is classified as waxy type and banana starch as normal. Functional properties were evaluated; amaranth starch was more soluble than banana starch, but at higher temperatures amaranth showed lower swelling values than banana starch. The results of freeze-thaw stability suggest that amaranth starch can be used in frozen products. Apparent viscosity studies showed that amaranth starch paste has higher viscosity than banana starch, but the former starch presented higher stability during the 30-min test.

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Bello-Pérez LA, Pano De Léon Y, Agama Acevedo E, Paredes-López O. Isolation and partial characterization of amaranth and banana starches. Starch/Staerke. 1998 oct 1;50(10):409-413.