Cultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorLossolli, Nathalia Aparecida Barbosa-
Autor(es): dc.creatorLeonel, Magali-
Autor(es): dc.creatorLeonel, Sarita-
Autor(es): dc.creatorIzidoro, Maiqui-
Autor(es): dc.creatorde Paula, Gustavo Veiga-
Autor(es): dc.creatordos Santos, Thais Paes Rodrigues-
Autor(es): dc.creatorde Oliveira, Luciana Alves-
Data de aceite: dc.date.accessioned2025-08-21T23:29:47Z-
Data de disponibilização: dc.date.available2025-08-21T23:29:47Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/horticulturae9010069-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248262-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248262-
Descrição: dc.descriptionFruit production has increased, which has led to an increase in fruit wastage, opening up new opportunities for the use of non-standard fruits as starch sources. Herein, the physicochemical properties of mango starches isolated from the pulp and kernel of four cultivars were investigated. The pulp starches showed higher purity with total starch ranging from 97.84 to 98.09% (dry basis). The kernel starches had a higher percentage of other components (ash, fiber, lipids, protein, sugars). The main mineral in the starches was potassium (0.37 to 1.32 g/kg). Pulp starches were circular and smaller (15–79 to 16.70 µm) and kernel starches were oval and larger (19.75 to 25.33 µm). Differential scanning calorimetry and rapid viscosity studies showed that the kernel starches had higher gelatinization properties. The mango starches were A-type with varying crystallinity levels (28.37–32.35%). PCA analysis showed the greater impact of gelatinization properties on the grouping of cultivars. These findings would be useful for adding commercial value to mango agricultural and industrial waste and for industries in terms of using the starch as an ingredient in food products and other industrial applications.-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionSchool of Agriculture São Paulo State University (FCA/UNESP), SP-
Descrição: dc.descriptionEmbrapa Cassava and Fruits, BA-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionSchool of Agriculture São Paulo State University (FCA/UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationHorticulturae-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectchemical composition-
Palavras-chave: dc.subjectfruit starch-
Palavras-chave: dc.subjectkernel-
Palavras-chave: dc.subjectMangifera indicaL-
Palavras-chave: dc.subjectmesocarp-
Palavras-chave: dc.subjectstructure-
Palavras-chave: dc.subjecttechnological properties-
Título: dc.titleCultivars and Fruit Part as Differentiating Factors of Physicochemical Characteristics of Mango Starches-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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