DERIVATION VIABILITY OF RESISTANT STARCH FROM SOME COMMON FRUIT SEEDS IN VIET NAM FOR INDUSTRIAL PRODUCTION

Authors

  • Nguyen Thi Ngoc Hoi

DOI:

https://doi.org/10.15625/2525-2518/56/2A/12636

Keywords:

avocado seeds, jackfruit seeds, mango seeds, resistant starch.

Abstract

The study aimed to compare the ability of extracting resistant starch (RS) from three common fruit seeds in Vietnam, namely avocado, jackfruit and mango seed. Avocado (Persea Americana) seeds, jackfruit (Artocarpus heterophyllus) seeds and mango (Mangifera indica L.) seeds were collected from local markets in Ho Chi Minh City, processed and extracted of starch. Three starch granules were then analyzed for RS content according to AOAC Standard 2002.02. Simultaneously, the effects of temperature (100, 120 oC), time (10, 15, 20 minutes) and heating methods (drying, steaming) on RS content in three starch granules were also investigated to evaluate heat-stability of these RS. The content of RS (% dry matter) in avocado seeds, jackfruit seeds and mango seeds was 23.59 %, 27.06 % and 32.12 %, respectively. Heat-stability of avocado seed RS was the least, mean while heat-stability of mango seed RS and jackfruit seed RS were higher and similar. The RS content slightly decreases after 10 and 15 minutes of heating, but significantly decreases after 20 minutes of heating. Drying reduces the RS content of the materials more than steaming. The results suggest that jackfruit seed seems to be better than avocado and mango seeds in the content and heat-stability of RS. Further studies should be conducted to choose a potential seed type for building an RS extracting processing in industrial production.

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Published

2018-06-21

Issue

Section

Materials