Extraction and Quality Evaluation of Starch from Sindhoora Variety Mango Seed Kernel
LifeScience-Food Science and Nutriton
DOI:
https://doi.org/10.22376/ijlpr.2023.13.6.L11-L21Keywords:
Alkali, Centrifugation, Mango Kernel, Sedimentation, StarchAbstract
Mango is known as the "King of Tropical Fruits" and is one of the world's most popular fruits. Mango fruit processinggenerates 25-40% waste consisting of peels and kernels, presenting a significant opportunity for by-product recovery. A mangoseed kernel starch has been isolated using sedimentation, centrifugation, and alkali methods. The study aims to apply centrifugation,sedimentation, and alkali methods to isolate the starch from mango seed kernel and study the effects on the physiochemical,functional, and FTIR characteristics of starch. The results of this investigation revealed that the highest starch yield was observedby the alkali method (81.11%), followed by sedimentation (64.11%) and centrifugation (63.16%). The physio-chemical propertiesrevealed that the centrifugation method had high protein (1.77±0.005g) and lipid (0.78g) content.In contrast, the highest starchyield (97.32g) and amylose (28.13g) content were observed in the alkali method. The functional properties like solubility index(23.0%) and swelling power (11.36g/g) were also increased in the alkali method, which maintained this tendency throughout time.When compared to centrifugation and alkali methods, the water-binding capacity of the sedimentation (90.23%) method wassignificantly increased in the mango kernel starches (p<0.05). Results of FTIR analysis showed that all starches share the samestructural properties, including O-H groups, O=C=O stretching, C-H bending, C=C bending, and -CH stretching. The studyconcludes that extraction using the alkali method had a significantly important role in the physio-chemical and functional propertiesof mango kernel starches, which may be used to improve the textural and sensory aspects in formulations of novel products
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