Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies

@article{BelloPrez2005IsolationAP,
  title={Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies},
  author={Luis A Bello-P{\'e}rez and Alejandro Aparicio-Saguil{\'a}n and Guadalupe Mendez-Montealvo and Javier Solorza-Feria and Eduardo Flores-Huicochea},
  journal={Plant Foods for Human Nutrition},
  year={2005},
  volume={60},
  pages={7-12}
}
Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico (“criollo” and “manila”), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of “criollo” variety starch (0.1–0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango… CONTINUE READING
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