Functional characterization of mango seed starch (Mangifera indica l.)

Mango agribusiness is an expanding activity in Brazil and produces a large volume of waste that are not reused. seeds one the residues from fruit processing, potential starch source. In food industry, used as functional ingredient, allowing preservation important characteristics foods. The objectives this study were to extract mango seed, characterize it terms its physicochemical, technological rheological properties. Starch extraction involved washing, cutting, milling seeds. yield was 53.89% granules presented spherical irregular ellipsoidal shapes with superficial grooves average size 20 µm. It had initial paste temperature 75.3 °C maximum viscosity 706 BU at 88.1 ºC. rate syneresis, 1.51%, considered low, which indicates good stability low temperatures. texture profile found there significant difference (p ≤ 0.05) gels sodium chloride, sucrose citric acid added. gel emulsifier showed no any parameters analyzed (hardness, cohesiveness gumminess). properties indicated great for use products.