WO2014042601A1 - Process for producing mango starch and uses thereof - Google Patents
Process for producing mango starch and uses thereof Download PDFInfo
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- WO2014042601A1 WO2014042601A1 PCT/TH2013/000045 TH2013000045W WO2014042601A1 WO 2014042601 A1 WO2014042601 A1 WO 2014042601A1 TH 2013000045 W TH2013000045 W TH 2013000045W WO 2014042601 A1 WO2014042601 A1 WO 2014042601A1
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- Prior art keywords
- starch
- mango
- butter
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Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/04—Extraction or purification
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Definitions
- This invention relates to mango starch and to a process for the producing mango starch and its application.
- the process comprised of grinding mango pulp with extraction solution (sodium sulfite solution, citric acid solution or water), filtering the mash through muslin, letting the starch suspension to settle at 3-5. degree. C. for 45-50 hours, and drying the starch at 38-42.degree.C. for 45-50 hours.
- extraction solution sodium sulfite solution, citric acid solution or water
- the obtained mango starch has properties suitable for use as ingredients of various food products including bakery products, meat products and as fat replacer in ice cream, yogurt and salad dressing.
- the main object of this invention is to provide a process for producing starch from unripe mango and the use of the starch in food.
- This invention relates to food technology of starch and its products.
- Starch is the main constituent of the human diets such as rice, bread and pasta. Starch also use as food ingredients in various food products for improving properties of products such as gel formation. It is also use to improve texture of many foods and has applications as a stabilizer in sauces, soups and gravies or as fat replacer in ice cream, yogurt and salad dressing.
- Starch is carbohydrate reserve in plants and occurs naturally as granules. It is composed of two polysaccharides; amylose and amylopectin.
- Amylose is a linear polymer of glucose units joined by alpha- 1, 4- glucosidic linkages, while amylopectin is a branched polymer; composed of glucose units joined by alpha- 1, 4- glucosidic linkages with multiple ⁇ branch point linkages at alpha- 1, 6 glucosidic linkages.
- Each starch contains both amylose and amylopectin at difference ratio. Most starches contain amylose 20-25% and amylopectin 75-80%. Starches from different sources also vary in physicochemical properties.
- starches are obtained from wheat, corn, tapioca, potato, and rice in both native and modified form.
- starches are increasingly being used in industry
- Commercial starches are obtained from wheat, corn, tapioca, potato, and rice in both native and modified form.
- starches are increasingly being used in industry for production of various products. The need for new starch with unique properties has also been increased. Therefore, many attempts have been made to search for new sources of starch.
- Mango (Mangiferaindica L.), a tropical fruit belongs to the family Anacardiaceae. It is widely grown in Thailand. Most of the mango is consumed mainly in the form of fresh fruit. Mango contains mainly water and carbohydrate. Starch is the most abundant carbohydrate in unripe mango. Therefore, unripe mango can be the new source of alternative starch for use in the food industry.
- Bello-Perez, et al (Plant Foods for Human Nutrition 60:7-12; 2005) extracted starch from two varieties of mango: criollo and manila prepared by peeling unripe mango, cutting in cubed-shape (5-6 cm), soaking in sodium sulfite solution (1.22 g/L), grinding (500 g mango/500g sodium sulfite solution) for 2 min., filtering through a sieve (50 and 100 US mesh size), washing with water, centrifuging at 10800xg for 30 min and drying at 40.degree.C. for 48 hours.
- the starch contained amylose about 13%
- Vicente Espinosa-Solis, et al (Starch6 ⁇ , 291-299; 2009) extracted starch from mango (Tommy Atkins) by peeling unripe mango, cutting in cubed-shape (5-6 cm), soaking in citric acid solution (0.5 g/L), grinding (10 kg mango/10L solution), filtering through a sieve (20, 40,100 and 200 US mesh size), washing with water, centrifuging at 10750xg, and drying using spray dryer.
- the starch contained amylose about 31.1%
- Salad dressing is an oil-in-water emulsion type product prepared from mixing of vegetable oil, egg yolk, vinegar, and/or lemon juice.
- Salad dressing is considered to be a relatively high fat product, therefore.
- fat replacer such as starch.
- use of starch usually makes salad dressing has gum-like or paste-like texture. Therefore, the developments of low-fat salad dressing are still continuing for a product that possess the texture and taste of traditional salad dressing.
- wheat flour contains protein gluten which is an important component that serves to provide the structure of the product.
- protein gluten can cause allergy to some consumers.
- wheat flour must be imported from other country. Therefore, the search for other materials to substitute wheat flour is also interesting as well.
- the process for the producing mango starch is for the production of starch from the pulp of unripe mango, a fruit that grows in high quantities in Thailand and commonly consume as fresh fruit.
- Three types of solutions are used for extraction: sodium sulfite solution (1.2-1.3 g/L), citric acid solution (0.4-0.6 g/L) or water.
- the process comprises washing unripe mango with water, peeling the fruit, slicing the flesh into thin pieces, immediately rinsing in the extraction solution and then grinding with extraction solution at the ratio 1 :1 (flesh: solution) for 2 min.
- the starch solution is then filtered through muslin cloth and washed with water.
- the combined starch solution is then collected in a beaker closed with parafilm and kept at 3-5. degree.C.
- mango starch has physicochemical properties differ from other types of starch such as corn starch, wheat starch, and tapioca starch.
- mango starch extracted with different solution shows difference in swelling power, solubility, ability to bind water and gel formation.
- Mango starch extracted with sodium sulfite solution or citric acid solution forms a clear gel (at 90 degree.C) that is soft and whiten than starch extracted with water.
- Mango starch especially extracted with water from a clear, elastic gel that is non-sticky as compared to tapioca starch rice starch or corn starch.
- mango starch can be used as food ingredient in seasoning sauces as fat replacer in food and meat products and substitution of wheat flour in bakery products
- Example of the use of mango starch is to produce low-fat salad dressing.
- Mango starch is dissolved in water at the proper ratio, heated until a gel is formed, and then mixed with other components of salad dressing.
- the salad dressing has cream-like texture, non- sticky and can be easily poured.
- Low -fat salad prepared by this procedure contains water from 46.7 to 52.7%, mango starch from 8 to 14 %, oil from 3 to 10% by weight and other ingredient including vinegar, sweetener, egg yolk, salt, or flavor and preservative.
- Example of wheat flour substitutes is to the production of butter cake partial substitution of wheat flour by mango starch.
- Butter cake is product with flour, butter, sugar and egg as the main ingredients. It has a smooth and firm texture with golden color.
- Butter cake substituted with mango is prepared by using mango starch at various substitution levels 20-40% by weight of flour. First, mixing salted butter and shortening in together, followed by adding sugar, continuous mixing to achieve consistency for about 30 min. Egg is then added and mixed. A mixture of flour (wheat flour partial substituted with mango starch) and butter flavor are added and mixed in together. The batter is then poured in butter cake cup. The butter cakes are baked in oven at 180 degree.C. for 40 min. Best Mode for Carrying out the Invention
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Description
PROCESS FOR PRODUCING MANGO STARCH AND USES THEREOF
Objects of the Invention
This invention relates to mango starch and to a process for the producing mango starch and its application. The process comprised of grinding mango pulp with extraction solution (sodium sulfite solution, citric acid solution or water), filtering the mash through muslin, letting the starch suspension to settle at 3-5. degree. C. for 45-50 hours, and drying the starch at 38-42.degree.C. for 45-50 hours. The obtained mango starch has properties suitable for use as ingredients of various food products including bakery products, meat products and as fat replacer in ice cream, yogurt and salad dressing.
The main object of this invention is to provide a process for producing starch from unripe mango and the use of the starch in food.
Technical Field
This invention relates to food technology of starch and its products.
, Backgroud of the Invention
Starch is the main constituent of the human diets such as rice, bread and pasta. Starch also use as food ingredients in various food products for improving properties of products such as gel formation. It is also use to improve texture of many foods and has applications as a stabilizer in sauces, soups and gravies or as fat replacer in ice cream, yogurt and salad dressing.
Starch is carbohydrate reserve in plants and occurs naturally as granules. It is composed of two polysaccharides; amylose and amylopectin. Amylose is a linear polymer of glucose units joined by alpha- 1, 4- glucosidic linkages, while amylopectin is a branched polymer; composed of glucose units joined by alpha- 1, 4- glucosidic linkages with multiple^branch point linkages at alpha- 1, 6 glucosidic linkages. Each starch contains both amylose and amylopectin at difference ratio. Most starches contain amylose 20-25% and amylopectin 75-80%. Starches from different sources also vary in physicochemical properties.
Commercial starches are obtained from wheat, corn, tapioca, potato, and rice in both native and modified form. Presently, starches are increasingly being used in industry
Commercial starches are obtained from wheat, corn, tapioca, potato, and rice in both native and modified form. Presently, starches are increasingly being used in industry for production of various products. The need for new starch with unique properties has also been increased. Therefore, many attempts have been made to search for new sources of starch.
Mango (Mangiferaindica L.), a tropical fruit belongs to the family Anacardiaceae. It is widely grown in Thailand. Most of the mango is consumed mainly in the form of fresh fruit. Mango contains mainly water and carbohydrate. Starch is the most abundant carbohydrate in unripe mango. Therefore, unripe mango can be the new source of alternative starch for use in the food industry.
Bello-Perez, et al, (Plant Foods for Human Nutrition 60:7-12; 2005) extracted starch from two varieties of mango: criollo and manila prepared by peeling unripe mango, cutting in cubed-shape (5-6 cm), soaking in sodium sulfite solution (1.22 g/L), grinding (500 g mango/500g sodium sulfite solution) for 2 min., filtering through a sieve (50 and 100 US mesh size), washing with water, centrifuging at 10800xg for 30 min and drying at 40.degree.C. for 48 hours. The starch contained amylose about 13%
Vicente Espinosa-Solis, et al (Starch6\ , 291-299; 2009) extracted starch from mango (Tommy Atkins) by peeling unripe mango, cutting in cubed-shape (5-6 cm), soaking in citric acid solution (0.5 g/L), grinding (10 kg mango/10L solution), filtering through a sieve (20, 40,100 and 200 US mesh size), washing with water, centrifuging at 10750xg, and drying using spray dryer. The starch contained amylose about 31.1%
It can be seen that method of isolation of mango starch usually used sodium sulfite solution and citric acid solution combined with a centrifuge which is expensive equipment. In addition, other substances may precipitate along with the starch during centrifugation. Therefore, a simple method of isolation of mango starch without using expensive equipment is of interesting.
Salad dressing is an oil-in-water emulsion type product prepared from mixing of vegetable oil, egg yolk, vinegar, and/or lemon juice. Salad dressing is considered to be a relatively high fat product, therefore. Many attempts were made to study and develop low- fat salad dressing using fat replacer such as starch. However, use of starch usually makes salad dressing has gum-like or paste-like texture. Therefore, the developments of low-fat
salad dressing are still continuing for a product that possess the texture and taste of traditional salad dressing.
Bakery products commonly have wheat flour as the main ingredient. Wheat flour contains protein gluten which is an important component that serves to provide the structure of the product. However, protein gluten can cause allergy to some consumers. In addition, wheat flour must be imported from other country. Therefore, the search for other materials to substitute wheat flour is also interesting as well.
Description of Embodiments
The process for the producing mango starch is for the production of starch from the pulp of unripe mango, a fruit that grows in high quantities in Thailand and commonly consume as fresh fruit. Three types of solutions are used for extraction: sodium sulfite solution (1.2-1.3 g/L), citric acid solution (0.4-0.6 g/L) or water. The process comprises washing unripe mango with water, peeling the fruit, slicing the flesh into thin pieces, immediately rinsing in the extraction solution and then grinding with extraction solution at the ratio 1 :1 (flesh: solution) for 2 min. The starch solution is then filtered through muslin cloth and washed with water. The combined starch solution is then collected in a beaker closed with parafilm and kept at 3-5. degree.C. for 45-50 hours to allow the starch to settle. The supernatant is then drained off and the upper green layer is removed by carefully injection with water. The starch cake is dried at 38-42.degree.C. for 45-50 hours. The dried starch is then ground.
The obtained mango starch has physicochemical properties differ from other types of starch such as corn starch, wheat starch, and tapioca starch. In addition, mango starch extracted with different solution shows difference in swelling power, solubility, ability to bind water and gel formation. Mango starch extracted with sodium sulfite solution or citric acid solution forms a clear gel (at 90 degree.C) that is soft and whiten than starch extracted with water. Mango starch especially extracted with water from a clear, elastic gel that is non-sticky as compared to tapioca starch rice starch or corn starch.
The obtained mango starch can be used as food ingredient in seasoning sauces as fat replacer in food and meat products and substitution of wheat flour in bakery products Example of the use of mango starch is to produce low-fat salad dressing. Mango starch is dissolved in water at the proper ratio, heated until a gel is formed, and then mixed
with other components of salad dressing. The salad dressing has cream-like texture, non- sticky and can be easily poured. Low -fat salad prepared by this procedure contains water from 46.7 to 52.7%, mango starch from 8 to 14 %, oil from 3 to 10% by weight and other ingredient including vinegar, sweetener, egg yolk, salt, or flavor and preservative.
Example of wheat flour substitutes is to the production of butter cake partial substitution of wheat flour by mango starch. Butter cake is product with flour, butter, sugar and egg as the main ingredients. It has a smooth and firm texture with golden color. Butter cake substituted with mango is prepared by using mango starch at various substitution levels 20-40% by weight of flour. First, mixing salted butter and shortening in together, followed by adding sugar, continuous mixing to achieve consistency for about 30 min. Egg is then added and mixed. A mixture of flour (wheat flour partial substituted with mango starch) and butter flavor are added and mixed in together. The batter is then poured in butter cake cup. The butter cakes are baked in oven at 180 degree.C. for 40 min. Best Mode for Carrying out the Invention
Similar to that mentioned previously in the titled Description of Embodiments.
Claims
1. A process for the production of mango starch comprised of grinding mango pulp with extraction solution (sodium sulfite solution, citric acid solution or water), filtering the mash through muslin, letting the starch suspension to settle at 3-5. degree. C. for 45-50 hours, and drying the starch at 38-42.degree.C. for 45-50 hours.
2. The process in the production of mango starch according to claim 1 , the raw
material used is unripe mango.
3. A low-fat salad dressing product that use mango starch produced according to claim 1 as fat replacer comprised of mango starch content varies from 8 to 14%, water from 46.7 to 52.7 and oil content from 3 to 10% by weight.
4. The low-fat salad dressing product according to claim 3 comprising the additional ingredients: vinegar, sweetener, egg yolk, salt, or flavor and preservative
5. A butter cake product that use mango starch produced according to claim 1 as partial substitution of wheat flour comprised of mango starch content 20-40% by weight of flour.
6. The butter cake product according to claim 5 comprising additional ingredients: salted butter, shortening, sugar, eggs, butter flavor and baking powder.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TH1203000973 | 2012-09-14 | ||
| TH1203000973U TH8326C3 (en) | 2012-09-14 | Process of mango flour production and utilization of mango flour. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2014042601A1 true WO2014042601A1 (en) | 2014-03-20 |
Family
ID=49485777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TH2013/000045 Ceased WO2014042601A1 (en) | 2012-09-14 | 2013-09-12 | Process for producing mango starch and uses thereof |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2014042601A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022131893A1 (en) * | 2020-12-14 | 2022-06-23 | Universidad Autónoma De Nayarit | Native starches of fruits of the genus mangifera and method of extraction thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5797985A (en) * | 1997-03-26 | 1998-08-25 | Whistler; Roy L. | Banana starch production |
| CN102643358A (en) * | 2012-05-14 | 2012-08-22 | 钟春燕 | Mango starch and preparation method thereof |
-
2013
- 2013-09-12 WO PCT/TH2013/000045 patent/WO2014042601A1/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5797985A (en) * | 1997-03-26 | 1998-08-25 | Whistler; Roy L. | Banana starch production |
| CN102643358A (en) * | 2012-05-14 | 2012-08-22 | 钟春燕 | Mango starch and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| BELLO-PEREZ ET AL., PLANT FOODS FOR HUMAN NUTRITION, vol. 60, 2005, pages 7 - 12 |
| BELLO-PÉREZ L A ET AL: "Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological, Physicochemical and Functional Studies", PLANT FOODS FOR HUMAN NUTRITION, vol. 60, no. 1, 1 January 2005 (2005-01-01), KLUWER ACADEMIC PUBLISHERS, DO, pages 7 - 12, XP019264478, ISSN: 1573-9104 * |
| ESPINOSA-SOLIS VICENTE ET AL: "Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana", STARCH, vol. 61, no. 5, May 2009 (2009-05-01), pages 291 - 299, XP002716804, ISSN: 0038-9056, DOI: 10.1002/STAR.200800103 * |
| VICENTE ESPINOSA-SOLIS ET AL., SLARCH, vol. 6L, 2009, pages 291 - 299 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022131893A1 (en) * | 2020-12-14 | 2022-06-23 | Universidad Autónoma De Nayarit | Native starches of fruits of the genus mangifera and method of extraction thereof |
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