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Journal of Thermal Analysis and Calorimetry

, Volume 138, Issue 4, pp 2733–2749 | Cite as

Aqueous extraction of organic amaranth starch and their by-products

Characterisation before and after degreasing
  • Camila Delinski Bet
  • Cristina Soltovski de Oliveira
  • Tiago André Denck Colman
  • Radla Zabian Bassetto Bisinella
  • Cleoci Beninca
  • Luiz Gustavo Lacerda
  • Augusto Pumacahua Ramos
  • Egon SchnitzlerEmail author
Article
  • 87 Downloads

Abstract

The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous extraction (bagasse, post-sieving and post-centrifugation residues) and to evaluate the influence of lipids on the thermal, structural and pasting properties of these samples. The analyses performed were: thermogravimetry (TG), differential scanning calorimetry, viscographic analysis, scanning electron microscopy with field emission gun and Fourier-transform infrared spectroscopy (FTIR). After aqueous extraction, the amaranth starch presented low protein and lipid content, which were retained together with inorganic material mainly in the post-sieving and post-centrifugation residues. TG curves showed three mass losses, associated with dehydration, macronutrients decomposition and oxidation of organic matter. These losses were consecutive for flour, bagasse and residues, resulting in a stability period after degreasing, which increased for the sample of defatted starch. About gelatinisation, the presence of lipids, fibre or proteins hinders the starch gelatinisation and the increase of viscosity, requiring higher energy. By microscopy, it was possible to identify different characteristics according proximal composition in each studied fraction. Three regions were identified by FTIR (lipid, protein and carbohydrates), and the spectral bands corroborated with the proximal analysis. The results obtained encourage the aqueous extraction of starch from organic sources, as well as future studies to evaluate the use of the generated residues in food formulations or starch films. The lipids removal process becomes interesting for the amaranth starch, favouring the occurrence of the gelatinisation process, property of greater industrial interest.

Keywords

Organic starch Defatted amaranth Residues Thermal analysis 

Notes

Acknowledgements

The authors would like to thank the Brazilian organisations CAPES and CNPq (Proc. 307654/2017-6) for the financial support and to thank C-LABMU (UEPG) for help in the analysis.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2019

Authors and Affiliations

  • Camila Delinski Bet
    • 1
  • Cristina Soltovski de Oliveira
    • 1
  • Tiago André Denck Colman
    • 2
  • Radla Zabian Bassetto Bisinella
    • 1
  • Cleoci Beninca
    • 1
    • 3
  • Luiz Gustavo Lacerda
    • 1
  • Augusto Pumacahua Ramos
    • 4
  • Egon Schnitzler
    • 1
    Email author
  1. 1.State University of Ponta GrossaPonta GrossaBrazil
  2. 2.Federal University of Grande DouradosDouradosBrazil
  3. 3.Federal Institute of Education, Science and Technology of Santa Catarina (IFSC)CanoinhasBrazil
  4. 4.Universidad Peruana UniónChullunquiani, JuliacaPeru

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