Starch from Unripe Apples (<i>Malus domestica</i> Borkh) as an Alternative for Application in the Food Industry
Dorota Gumul,
Jarosław Korus,
Magdalena Orczykowska,
Justyna Rosicka-Kaczmarek,
Joanna Oracz,
Anna Areczuk
Affiliations
Dorota Gumul
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland
Jarosław Korus
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland
Magdalena Orczykowska
Department of Chemical Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Wolczanska 213 Str., 90-924 Lodz, Poland
Justyna Rosicka-Kaczmarek
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Str., 90-537 Lodz, Poland
Joanna Oracz
Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Str., 90-537 Lodz, Poland
Anna Areczuk
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland
This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25–65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25–75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels.
