SUMMARY
Physicochemical properties of breadfruit (Artocarpus Altilis) starch from Margarita island, Venezuela
Artocarpus altilis, seedless variety, is a fruit-producing plant, which is cultivated in Margarita Island, Venezuela and consumed by inhabitants of the region. The purpose of this study was to evaluate the chemical composition and physical characteristics of fresh fruits, as well as chemical physicochemical, morphometric characteristics, viscoamylograph properties, light transmittance, and digestibility in vitro of extracted starch. The starch yield was 18.5 g/100 g (dw). Scanning electron microscopy showed irregular-rounded granules. Values for swelling power, water absorption and solubility were found to be higher than that of corn and amaranth starch. The amylographic study showed 73.3°C as gelatinization temperature, and high stability during heating and cooling cycles. Artocarpus starch could also be categorized in the group of mixed short chain branched/long chain branched glucan starches, this agrees with digestibility results that showed a high degree of digestibility in vitro. These results might be advantageous in medical and food use.

Key words: Artocarpus altilis starch, chemical composition, physico-chemical properties, pasting characteristic.



Recibido: 31/05/2004
Aceptado: 19/01/2005

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela