Thermal-morphological characterisation of starch from peach-palm (Bactris Gasipaes kunth) fruit (Pejibaye)

ABSTRACT

The objective of this study was to characterize the starch of the peach-palm fruit. The starch was subjected to thermogravimetric analysis, differential scanning calorimetry, Fourier transform infrared spectroscopy, x-ray diffraction, and scanning electron microscopy. The thermogravimetric analysis showed 76.62% of the weight loss in the temperature range from 251.7 to 380.6 ºC. The peak in differential scanning calorimetry was obtained at 70.0 ^ºC. Fourier transform infrared spectroscopy were obtained with a wavelength band of 528 to 3421 cm⁻¹. The x-ray diffraction corresponded to C-type crystals. The granule sizes ranged from 1.60 to 8.48 μm.

KEYWORDS:

• Molecular characteristics
• Thermal properties
• Granule size
• Carbohydrate
• Scanninng electron microscopy

Funding

The authors thank Fundação de Amparo a Pesquisa do Estado da Bahia (FAPESB), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), for the financial support required for this research.

Additional information

Funding

The authors thank Fundação de Amparo a Pesquisa do Estado da Bahia (FAPESB), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), for the financial support required for this research.