| ABSTRACT Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power... |
