EXTRACTION AND CHARACTERIZATION OF LOQUAT SEED STARCH: A POTENTIAL ALTERNATIVE STARCH SOURCE

Authors : Şerife Çaylak, Banu Koç

Pages : 644-650

View : 6 | Download : 23

Publication Date : 2024-12-29

Article Type : Research Paper

Abstract :The seeds of loquat (Eriobotrya japonica Lindl.), which are often discarded as agricultural waste, contain significant amounts of starch with unique properties. The aim of this study was to extract starch from loquat seeds and investigate its chemical and functional proper ties as well as its potential to replace wheat starch in traditional desserts such as jelly. The starch from loquat seeds was extracted by alkaline extraction and freeze-drying. The extracted starch had a moisture content of 4.47%, a water holding capacity of 303.2 g/g, an oil holding capacity of 19.21 g/g, a swelling power of 40.8 g/g at 95°C and a water solubility index of 85.7% at 95°C. The color parameters L*, a* and b* were 95.86, 2.02 and 4.79, respectively. Microscopic analysis revealed granules with various shapes, including flat, spherical, hemispherical, ellipsoidal and irregular polygonal and angular morphology. These characteristics make loquat seed starch suitable for various food and industrial applications, especially for the development of functional foods and sustainable gastronomy.
Keywords : Loquat seeds, starch, physicochemical property, sustainability, alternative starch source