Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality
In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch a...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2020/8868673 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546933616410624 |
|---|---|
| author | Youkabed Zarroug Mouna Boulares Jamel Mejri Bechir Slimi Ghaith Hamdaoui Saida Djebi Fatma Saidi Hanen Nasri Dorra Terras Sfayhi Mohamed Kharrat |
| author_facet | Youkabed Zarroug Mouna Boulares Jamel Mejri Bechir Slimi Ghaith Hamdaoui Saida Djebi Fatma Saidi Hanen Nasri Dorra Terras Sfayhi Mohamed Kharrat |
| author_sort | Youkabed Zarroug |
| collection | DOAJ |
| description | In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch and its physical and functional properties were studied. Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3. The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries. The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch. However, X-ray diffractograms exhibited an A- and B-type diffraction pattern. Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage. The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%. This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product. |
| format | Article |
| id | doaj-art-399732ab4b7c45f781035accda07741e |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-399732ab4b7c45f781035accda07741e2025-02-03T06:46:38ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792020-01-01202010.1155/2020/88686738868673Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product QualityYoukabed Zarroug0Mouna Boulares1Jamel Mejri2Bechir Slimi3Ghaith Hamdaoui4Saida Djebi5Fatma Saidi6Hanen Nasri7Dorra Terras Sfayhi8Mohamed Kharrat9Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, TunisiaResearch Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, TunisiaDépartement de Génie Mécanique et Agro-Industriel, Ecole Supérieure des Ingénieurs de l’Equipement Rural (ESIER), Medjez el Bab, TunisiaLaboratoire des Nanomatériaux et Systèmes pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l’Énergie Technopole Borj Cedria, BT 95, Hammam Lif 2050, TunisiaCentre de Recherches et des Technologies de l’Energie (CRTEn) de Borj-Cédria, BP 901, Hammamlif 2050, TunisiaResearch Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, TunisiaHigh Institute of Technological Studies of Zaghouan, (ISET), Nabeul, TunisiaField Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, TunisiaField Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, TunisiaField Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, TunisiaIn this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch and its physical and functional properties were studied. Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3. The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries. The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch. However, X-ray diffractograms exhibited an A- and B-type diffraction pattern. Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage. The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%. This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product.http://dx.doi.org/10.1155/2020/8868673 |
| spellingShingle | Youkabed Zarroug Mouna Boulares Jamel Mejri Bechir Slimi Ghaith Hamdaoui Saida Djebi Fatma Saidi Hanen Nasri Dorra Terras Sfayhi Mohamed Kharrat Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality International Journal of Analytical Chemistry |
| title | Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality |
| title_full | Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality |
| title_fullStr | Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality |
| title_full_unstemmed | Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality |
| title_short | Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality |
| title_sort | extraction and characterization of tunisian quercus ilex starch and its effect on fermented dairy product quality |
| url | http://dx.doi.org/10.1155/2020/8868673 |
| work_keys_str_mv | AT youkabedzarroug extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT mounaboulares extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT jamelmejri extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT bechirslimi extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT ghaithhamdaoui extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT saidadjebi extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT fatmasaidi extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT hanennasri extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT dorraterrassfayhi extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality AT mohamedkharrat extractionandcharacterizationoftunisianquercusilexstarchanditseffectonfermenteddairyproductquality |