Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars

The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56...

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Bibliographic Details
Main Authors: Ndahita De Dios-Avila, Juan Manuel Tirado-Gallegos, Claudio Rios-Velasco, Gregorio Luna-Esquivel, Néstor Isiordia-Aquino, Paul Baruk Zamudio-Flores, Mario Orlando Estrada-Virgen, Octavio Jhonathan Cambero-Campos
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
flour
starch
X-ray diffraction
<i>Persea americana</i>
functional properties
Online Access:https://www.mdpi.com/1420-3049/27/3/910

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