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Physicochemical characterisation andin vitroStarch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions

Gerardo Rivera–González,C. Amaya-Guerra,J. Rosa-Millán

Published 2019 in International Journal of Food Science & Technology

ABSTRACT

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.

PUBLICATION RECORD

  • Publication year

    2019

  • Venue

    International Journal of Food Science & Technology

  • Publication date

    2019-03-24

  • Fields of study

    Agricultural and Food Sciences, Chemistry

  • Identifiers
    DOI 10.1111/ijfs.14160
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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