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Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

2018; Elsevier BV; Volume: 89; Linguagem: Inglês

10.1016/j.foodhyd.2018.10.041

1873-7137

Giovani L. Zabot, Eric Keven Silva, Lucas Barela Emerick, Mária Hermínia Ferrari Felisberto, Maria Teresa Pedrosa Silva Clerici, M. Ângela A. Meireles,

Microencapsulation and Drying Processes

This work presents physicochemical, morphological, thermal, and pasting properties of a novel native starch obtained from defatted and depigmented annatto seeds for applications in food-related areas. At the end of the annatto seed processing chain, a non-conventional white starch was obtained from defatted and totally depigmented seeds. After a comparison with a commercial corn starch, such novel product presented promising characteristics. The main attributes include a null content of pigment, an amylose content (24%) similar to corn starch, thin particles (D43 of 0.8 μm) of spherical-like shape, a typical crystalline A-type pattern with well-defined peaks at 2θ of 14.5°, 17.3°, 17.8° and 22.9°, thermal stability, and low mass loss (<10%) when heated up to 130 °C. The evaluation of pasting properties indicated a product with peak viscosity larger than corn starch, which is an important parameter for giving texture and body. Furthermore, the pasting temperature was 7.9 °C lower, enabling its use in preparations of sensible foods.