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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.
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.