MANGO STARCH: ITS USE AND FUTURE PROSPECTS
Abstract
Mango (Mangifera indica L.) is tropical fruit with high nutritional value. The aim of present work was to isolate the starch from black variety of mango and evaluate the physicochemical as well as functional properties. Starch is widely used in the food and pharmaceutical industries for various applications. These industries depend on crops that are also the traditional sources of food resulting high demands with consequence economic implications. The results showed that the moisture content (14.93%) was higher while ash content (0.12%) was low. Amylose content was 35.06%. It was observed that the onset gelatinization temperature of the starch ranged from 50°C whereas, the conclusion gelatinization temperature was from 91-92.5°C. The starch show adequate properties and could be alternative source for the production of industrial products that may require starch.
Â
References
Association of Official Analytical Chemists (AOAC) (1990).Official Methods of the Association Official Analytical Chemists.
Badenhuizen, N. P. (1964). General method of starch isolation. In: Methods in carbohydrate chemistry. Vol. IV. Starch, eds. R. J. Smith and J. B. Miller. Academic press, Newyark.
Benesi, I.R.M., Labuschagne, M.T., Dixon, A.G.O. and Mahungu, N. M. (2004). Stability of native starch quality parameters, starch extraction and root dry matter of cassava genotypes in different environments. Journal of science of food and agriculture 84, 1381-1388.
Biliaderis, C. G. (1992). Food Technology.6:98.
Colonna, P., Buleon, A., Mercier, C., Lemaguer M. (1982). Carbohydrate Polymers.2:43.
Daniel, M. (1991).Methods in Plant Chemistry and Economic Botany,Kalyani Publishers, New Delhi.
FAO—Food and Agriculture Organisation of the United Nations(2002).FAOSTAT Statistics database-agriculture. Rome, Italy.
Available: www.fao.org.
F. W. Solulski(1962). Cereal Chemistry.39, 244.
G. I. Onwuka(2005). Food analysis and Instrumentation: Theory and Practice. Pp 33-136, Naphtali Printers, Lagos, Nigeria.
Hoover R., Li, Y. X., Hynes, G. & Senanayake, N. (1997). Physicochemical characterization of mung bean starch. Food Hydrocolloids. 11, 401-408.
Hoover, R. (2001). Composition, molecular structure and physicochemical properties of tuber and root starches: a review, Carbohydrate polymers 45, 253-267.
Katz, J. R., (1930). Van Itallie, T. B.,ZPhysik Chem. A 150:90.
Krueger, B. R., Knutson, C. A., Inglett, G. E. and Walker, C. E. (1987). A differential scanning calorimetry study on the effect of annealing on gelatinization behavior of corn starch. Journal of Food science. 52, 715-718.
Madigan, E. (2003). New Uses for Starch. Health Guidance for Better Health. Retrieved on 20/1/2011 from: http://www.healthguidance.org/pages/Terms-of-Service.
Medcalf, D. G., & Gilles, K. A. (1965). Wheat starches. I. Comparison of physicochemical properties. Cereal Chemistry, 42, 558–568.
Meyer, L. H. (1982). Carbohydrates. In Food chemistry, pp.65-92. The AVI Publishing company, Westport, Connecticut.
Millan-Testa, C. E., Mendez-Montealvo, M. G., Ottenhof, M. A., Farhat, I. A., & Bello-Perez, L. A. (2005). Determination of molecular and structural characteristics of okenia, mango, and banana starches. Journal of Agricultural and Food Chemistry, 53, 495–501.
Kaur, L., Singh, N., & Sodhi, N. S. (2002).Some properties of potatoes and their starches II.Morphological, thermal and rheological properties of starches.Food Chemistry, 79, 183–192.
Kaur, L. J., Sing, and Q. Liu, (2007). "Starch a Potential Biomaterial for Biomedical Applications†Nanometer, Nanosyst., Biomed., Appl., p. 83.
Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003).Morphological, thermal and rheological properties of starches from different botanical sources—a review.Food Chemistry, 81, 219–231.
Soni, P. L., Sharma, H. W., Bisen, S. S., Srivastava, H. C., & Gharia, M. M. (1987). Unique physicochemical properties of sal (Shorea robusta) starch. Starch, 23, 8–11.
Srivastava, J. S. (1998). Comparative study of RTS drinks prepared from Dashehari and Banganapalli mangoes. Indian Food Packer, 52(2), 38–42.
Yamazaki, W. T., An alkaline water retention capacity test for the evaluation of cookie baking potentialities of soft winter wheat flours. Cereal Chem. 1953, 30, 242–246.
Wang, Y. J., White, P. and Pollak, L. (1993). Physicochemical properties of starches from mutant genotypes of the Oh 43 inbred line, Cereal chemistry 70, 199-203.
Williams, P. C., Kuzina, F. D., Hiynka, I., A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 1970, 47, 411–420.
Zobel, H.F. Starch/Strake. 1988, 40:1.