Banca de QUALIFICAÇÃO: LORENA FERREIRA PACHECO

Effect of hydrothermal modifications on the physical-chemical and functional characteristics of pink mango almond starch (indicates L).

Keywords: use of waste, unconventional sources, modification

Brazil is renowned as one of the world's largest producers of tropical fruits, among which mangiculture stands out. Mango processing generates a quantity of by-products (peel and stone) in the order of 40-45% of the weight of the fruits, which are often discarded without adequate use. Therefore, the objective of this work is to extract and hydrothermally modify almond starch from pink mango seeds, using the annealing technique. The extraction yield, chemical, physicochemical, structural, thermal, morphological and functional properties of the starches obtained were evaluated. Starch extraction had a yield of 8%. There was a reduction in absolute density, oil absorption capacity and syneresis, while there was an increase in water absorption capacity. Thus, the modification indicates the use of this starch as ingredients in breaded and frozen products, for later frying.