Isolation of Annona cherimola Miller starch from low-quality fruits

Erick Alvarez-Yanamango; Nereyda Sarmiento; Gerald Chumpitaz-Huanqui; Fredy Huayta; Gladys Arias

doi:10.18687/LACCEI2021.1.1.476

Isolation of Annona cherimola Miller starch from low-quality fruits

Erick Alvarez-Yanamango, Nereyda Sarmiento, Gerald Chumpitaz-Huanqui, Fredy Huayta, Gladys Arias

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

Resumen

The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.

Idioma original	Inglés
Título de la publicación alojada	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtítulo de la publicación alojada	"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
Editores	Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
Editorial	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (versión digital)	9789585207189
DOI	https://doi.org/10.18687/LACCEI2021.1.1.476
Estado	Publicada - 2021
Publicado de forma externa	Sí
Evento	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online Duración: 19 jul. 2021 → 23 jul. 2021

Serie de la publicación

Nombre	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volumen	2021-July
ISSN (versión digital)	2414-6390

Conferencia

Conferencia	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
Ciudad	Virtual, Online
Período	19/07/21 → 23/07/21

Nota bibliográfica

Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

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10.18687/LACCEI2021.1.1.476

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Alvarez-Yanamango, E., Sarmiento, N., Chumpitaz-Huanqui, G., Huayta, F., & Arias, G. (2021). Isolation of Annona cherimola Miller starch from low-quality fruits. En M. M. Larrondo Petrie, L. F. Zapata Rivera, & C. Aranzazu-Suescun (Eds.), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2021.1.1.476

Alvarez-Yanamango, Erick ; Sarmiento, Nereyda ; Chumpitaz-Huanqui, Gerald et al. / Isolation of Annona cherimola Miller starch from low-quality fruits. 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. editor / Maria M. Larrondo Petrie ; Luis Felipe Zapata Rivera ; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Isolation of Annona cherimola Miller starch from low-quality fruits",

abstract = "The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.",

keywords = "Annona cherimola Miller, Low quality, Native starch, Post-harvest wastages",

author = "Erick Alvarez-Yanamango and Nereyda Sarmiento and Gerald Chumpitaz-Huanqui and Fredy Huayta and Gladys Arias",

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Alvarez-Yanamango, E, Sarmiento, N, Chumpitaz-Huanqui, G, Huayta, F & Arias, G 2021, Isolation of Annona cherimola Miller starch from low-quality fruits. En MM Larrondo Petrie, LF Zapata Rivera & C Aranzazu-Suescun (eds.), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2021-July, Latin American and Caribbean Consortium of Engineering Institutions, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021, Virtual, Online, 19/07/21. https://doi.org/10.18687/LACCEI2021.1.1.476

Isolation of Annona cherimola Miller starch from low-quality fruits. / Alvarez-Yanamango, Erick; Sarmiento, Nereyda; Chumpitaz-Huanqui, Gerald et al.
19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. ed. / Maria M. Larrondo Petrie; Luis Felipe Zapata Rivera; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July).

Producción científica: Capítulo del libro/informe/acta de congreso › Contribución a la conferencia › revisión exhaustiva

TY - GEN

T1 - Isolation of Annona cherimola Miller starch from low-quality fruits

AU - Alvarez-Yanamango, Erick

AU - Sarmiento, Nereyda

AU - Chumpitaz-Huanqui, Gerald

AU - Huayta, Fredy

AU - Arias, Gladys

PY - 2021

Y1 - 2021

N2 - The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.

AB - The study aimed to take advantage of Annona cherimola Miller that represents low quality and post-harvest calibre for obtained starch. For that, the freshly collected fruits were manually conditioned to obtain their pulp and later obtain isolate starch by moisture extraction technique. The native starch (ANCh) was physic chemically characterized, and total starch content was determined. The ANCh shows values of moisture and starch content of 13.15 ± 0.30% and 72.35 ± 0.51%, respectively. Respecting to starch thermal properties as water solubility index (WSI) values of 1.92 ± 0.08% to 7.06 ± 0.4%; swelling powder (SP) 8.13 ± 0.28 to 31.04 ± 0.3 g of water/g of starch; water absorption capacity (WAC) 7.97 ± 0.27 to 28.64 ± 0.16 of water/g of starch. In conclusion, Annona cherimola miller native starch could be applied in jellies, sweets, sauces, mayonnaise and sausages improving their rheological properties, as water retention capacity and solubility, especially in products that require being subjected to temperatures around 90°C.

KW - Annona cherimola Miller

KW - Low quality

KW - Native starch

KW - Post-harvest wastages

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U2 - 10.18687/LACCEI2021.1.1.476

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M3 - Contribución a la conferencia

AN - SCOPUS:85122036000

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

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PB - Latin American and Caribbean Consortium of Engineering Institutions

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Y2 - 19 July 2021 through 23 July 2021

ER -

Alvarez-Yanamango E, Sarmiento N, Chumpitaz-Huanqui G, Huayta F, Arias G. Isolation of Annona cherimola Miller starch from low-quality fruits. En Larrondo Petrie MM, Zapata Rivera LF, Aranzazu-Suescun C, editores, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Latin American and Caribbean Consortium of Engineering Institutions. 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2021.1.1.476

Isolation of Annona cherimola Miller starch from low-quality fruits

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