Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions
Summary The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and...
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| Veröffentlicht in: | International journal of food science & technology 2019-07, Vol.54 (7), p.2447-2457 |
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| creator | Rivera–González, Gerardo Amaya–Guerra, Carlos Abel Rosa–Millán, Julián |
| description | Summary
The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low‐fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by‐product may have different potential for food applications.
The effect of molecular characteristics of starch over the viscous properties in avocado flour and its fractions. |
| doi_str_mv | 10.1111/ijfs.14160 |
| format | Article |
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The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low‐fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by‐product may have different potential for food applications.
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The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low‐fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by‐product may have different potential for food applications.
The effect of molecular characteristics of starch over the viscous properties in avocado flour and its fractions.</description><subject>Absorption</subject><subject>Amylose</subject><subject>avocado seed</subject><subject>dietary fibre</subject><subject>Digestion</subject><subject>Exploitation</subject><subject>Flour</subject><subject>Food</subject><subject>Food industry</subject><subject>Food production</subject><subject>Industrial applications</subject><subject>Low fat</subject><subject>Molecular interactions</subject><subject>Pulp</subject><subject>Starch</subject><subject>Viscosity</subject><subject>Water absorption</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKAzEUhoMoWKsbnyDgRoWpSeaWWRaxtlKwUHU7nObipLSTmkwrfRD3PotPZqbj2mwO4Xz5zsmP0CUlAxrOnVlqP6AJzcgR6tE4SyOWMXqMeqRISZQmLD5FZ94vCSEszpMe-ppVe2-EFZVaGwErLCpwIBrljIfG2BpDLbGpf753pnEWzxtwosLSvCt_aFuNhzsrQIaeUhKPVnbr8PVMOa8AwzqIBNSA3wZ4DN7fdL7GY9-Z2qs2C2e3Hut2cpD6c3SiYeXVxV_to9fRw8v9OJo-P07uh9NIsDQmkSqIEDwvIJa8KJhOQk0yDYsFL2ItFKEaGGEpBcJTKXOdZkQpLoRMJQFB4j666rwbZz-24UflMmxfh5ElY0nMc15wGqjbjhLOeu-ULjfOrMHtS0rKNvayjb08xB5g2sGfZqX2_5Dl5Gk07978AoexiDM</recordid><startdate>201907</startdate><enddate>201907</enddate><creator>Rivera–González, Gerardo</creator><creator>Amaya–Guerra, Carlos Abel</creator><creator>Rosa–Millán, Julián</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-9487-5267</orcidid></search><sort><creationdate>201907</creationdate><title>Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. 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Hass) and its starch and fibrous fractions</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-07</date><risdate>2019</risdate><volume>54</volume><issue>7</issue><spage>2447</spage><epage>2457</epage><pages>2447-2457</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
The avocado seed is considered a by‐product of their pulp exploitation and today it does not present relevant food or industrial applications. In this study, we evaluate the potential use of its flour, their isolated starch and fibre fractions. After processing, the flour yielded 46.28%, and showed 6.7% of protein and low fat and ash contents (3.4, and 2.71% respectively). The starch yielded 27.28% with low‐fibre content that influenced its viscosity properties; as well as their water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI), that were 2.43%, 11.22% and 0.16% respectively. The in vitro starch digestion of the different obtained fractions showed higher amounts of rapidly digestible starch (56.8%–75.36%, flour and starch respectively). The functional properties of the materials were correlated with strong molecular interactions with their apparently unique amylose structure; for this, this by‐product may have different potential for food applications.
The effect of molecular characteristics of starch over the viscous properties in avocado flour and its fractions.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14160</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-9487-5267</orcidid></addata></record> |
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| source | Wiley Online Library - AutoHoldings Journals; Oxford Journals Open Access Collection |
| subjects | Absorption Amylose avocado seed dietary fibre Digestion Exploitation Flour Food Food industry Food production Industrial applications Low fat Molecular interactions Pulp Starch Viscosity Water absorption |
| title | Physicochemical characterisation and in vitro Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions |
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