Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality
Joint Authors
Zarroug, Youkabed
Boulares, Mouna
Mejri, Jamel
Slimi, Bechir
Hamdaoui, Ghaith
Djebi, Saida
Saidi, Fatma
Nasri, Hanen
Sfayhi, Dorra Terras
Kharrat, Mohamed
Source
International Journal of Analytical Chemistry
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-04
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
In this study, a new starch has been isolated from acorn (Quercus ilex) fruits.
The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%).
The extraction yield of acorn starch was about 34.5%.
Thus, the composition of extracted acorn starch and its physical and functional properties were studied.
Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3.
The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries.
The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch.
However, X-ray diffractograms exhibited an A- and B-type diffraction pattern.
Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage.
The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%.
This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product.
American Psychological Association (APA)
Zarroug, Youkabed& Boulares, Mouna& Mejri, Jamel& Slimi, Bechir& Hamdaoui, Ghaith& Djebi, Saida…[et al.]. 2020. Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality. International Journal of Analytical Chemistry،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1167775
Modern Language Association (MLA)
Zarroug, Youkabed…[et al.]. Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality. International Journal of Analytical Chemistry No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1167775
American Medical Association (AMA)
Zarroug, Youkabed& Boulares, Mouna& Mejri, Jamel& Slimi, Bechir& Hamdaoui, Ghaith& Djebi, Saida…[et al.]. Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality. International Journal of Analytical Chemistry. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1167775
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1167775