Content of Β-Glucans in Native Starch Extracted from The Breadfruit (Artocarpus Altilis)
Breadfruit (Artocarpus Altilis), important energetic value and its starch content, could be included in products with functional gastrointestinal health requirements such as: fiber, protein and β-glucans. The main objective of the study was to isolate the starch and determine the content of β-glucan...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2015 |
| Country: | México |
| Institution: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repository: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Language: | Spanish |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/841 |
| Online Access: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/841 |
| Access Level: | Open access |
| Keyword: | functional, extraction, fiber, gastrointestinal, nutrition funcional, extracción, fibra, gastrointestinal, nutrimental. |
| Summary: | Breadfruit (Artocarpus Altilis), important energetic value and its starch content, could be included in products with functional gastrointestinal health requirements such as: fiber, protein and β-glucans. The main objective of the study was to isolate the starch and determine the content of β-glucans according to the method of test (K-EBHLG, 03/13). The study started by isolation of starch in the pilot plant of the Technical University of Machala, using the procedure set out by (Bello - Pérez, 2000). Samples were transferred to the laboratories of the Department of nutrition of the University of the State of Hidalgo in Mexico. Results indicate the percentage performance of starch in relation to fruit whole was (42.8 - 44.2%), presented 1.70% ash, 10.53% moisture, 17.21% protein, 4.3% fat and 4.39% in β-glucans, value above to oats (4.2%) and other sources characterized by contain these components. Finally could suggest that the starch of Breadfruit in the variety (Artocarpus Altilis), could be incorporated into foods that require functional characteristics in β-glucans. |
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