Efeito da acidificação nas propriedades físico-químicas e funcionais do amido de sementes de manga (Mangifera indica L.), variedade tommy atkins

Abstract

The industrial processing of mango generates by-products such as kernel and peel that are usually discarded without proper utilization. The objective of this study was to investigate the physicochemical and functional properties of native and acidified starch separated from mango kernels of variety Tommy Atkins, searching for a new source of starch, ways to improve it and contribute to the utilization of residues from the food industry. Kernels were removed manually and starch was extracted. The native starch was acidified with hydrochloric acid and its chemical composition was -determined. Functional and paste properties of native and acidified starch was also determined. The chemical composition of the native starch consisted of 71.56% starch, 7.30% lipids and 5.6% protein. Native and acidified starches showed low resistance to high temperature, with maximum swelling at 75oC of 9.395 and 6.861 g/g, respectively. The solubility increased with temperature achieving the maximum of 48.03% for acidified starch. The native starch had greater capacity to absorb water and oil and greater paste clarity. It also showed the highest peak viscosity, hold on, breakdown, final viscosity, setback and paste temperature than the acidified starch. The native starch can be indicated to make dehydrated soups and meat products, while the acidified starch can be used in frozen and chilled food and candy industry.