Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

This work presents physicochemical, morphological, thermal, and pasting properties of a novel native starch obtained from defatted and depigmented annatto seeds for applications in food-related areas. M the end of the annatto seed processing chain, a non-conventional white starch was obtained from defatted and totally depigmented seeds. After a comparison with a commercial corn starch, such novel product presented promising characteristics. The main attributes include a null content of pigment, an amylose content (24%) similar to corn starch, thin particles (D-43 of 0.8 mu m) of spherical-like shape, a typical crystalline A-type pattern with well-defined peaks at 2 theta of 14.5 degrees, 17.3 degrees, 17.8 degrees and 22.9 degrees, thermal stability, and low mass loss (< 10%) when heated up to 130 degrees C. The evaluation of pasting properties indicated a product with peak viscosity larger than corn starch, which is an important parameter for giving texture and body. Furthermore, the pasting temperature was 7.9 degrees C lower, enabling its use in preparations of sensible foods.