A Novel Starch from ITalisia floresii Standl/I Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties

• Published in: Polymers 2022-12, Vol.15 (1)
• Main Authors: Canto-Pinto, Jorge C, Reyes-Pérez, Eduardo, Pérez-Pacheco, Emilio, Ríos-Soberanis, Carlos R, Chim-Chi, Yasser A, Lira-Maas, José D, Estrada-León, Raciel J, Dzul-Cervantes, Mario A. A, Mina-Hernández, José H
• Format: Article
• Language: English
• Subjects: Analysis; Food; Seeds; Seeds as food; Thermal properties
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym15010130

Colok seed (Talisia floresii Standl) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.