American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(4A), 1-7
DOI: 10.12691/ajfst-3-4A-1
Open AccessResearch Article

Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch

Marcio Schmiele1, , Georgia Ane Raquel Sehn1, Valéria da Silva Santos1, Thaís de Souza Rocha2, Eveline Lopes Almeida3, Elizabeth Harumi Nabeshima4, Yoon Kil Chang1 and Caroline Joy Steel1

1Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

2Department of Food Science and Technology, State University of Londrina, Londrina, Brazil

3Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

4Institute of Food Technology, Campinas, Brazil

Pub. Date: September 10, 2015
(This article belongs to the Special Issue Challenge and Trends in Food Processing)

Cite this paper:
Marcio Schmiele, Georgia Ane Raquel Sehn, Valéria da Silva Santos, Thaís de Souza Rocha, Eveline Lopes Almeida, Elizabeth Harumi Nabeshima, Yoon Kil Chang and Caroline Joy Steel. Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch. American Journal of Food Science and Technology. 2015; 3(4A):1-7. doi: 10.12691/ajfst-3-4A-1


Chestnuts have high starch content, which makes them an alternative source of starch for the food industry. Brazil is a country where the production of chestnuts has been increasing in recent years. The aim of this study was to extract starch from chestnuts (Castanea sativa), to characterize its physicochemical, structural and rheological properties, and to compare the results with corn starch. Chestnut starch presented light color, and granules smaller than corn starch, with various dimensions, suggesting a bimodal distribution. Chestnut starch showed 20.48% absolute amylose, higher amylopectin branched-chain length and B-type crystallinity. The infrared spectra of chestnut starch showed characteristic peaks at 1647, 1157, 1079, and 1018 cm-1. Chestnut starch presented higher peak viscosity, breakdown and setback, and lower pasting and gelatinization temperatures than corn starch. The swelling power and the solubility of chestnut starch were significantly higher than those of corn starch. Chestnut starch showed characteristics of a gelling and thickening agent, with potential for use as an ingredient in the food industry, as an unconventional starch from an alternative source.

chain length molecular structure morphology pasting properties

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