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Abstract 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… Click to show full abstract
Abstract 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 (
Journal Title: Food Hydrocolloids
Year Published: 2019
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