Extracción y caracterización de grasa y almidón de la almendra de mango variedad Alphonso (Mangifera indica L).

Mango is one of the most abundant fruits in Venezuela and is produced for a seasonal period of the year. Most of the production is marketed as fresh fruit and a small part processed in obtaining industrial foods. Between 40 to 60 % of fruit is discarded as waste. The aim of this work was the use of organic waste from Alphonso mango variety by extraction and characterization of fat and starch seed kernel. Covenin and AOAC inherent identity and quality of oils and fats were applied to the characterization of the fat while the extracted starch was determined properties such as solubility, swelling power, amylose, morphology of the starch and properties rheological, by procedures described in previous research works. The results showed a fat extraction yield of 7.57 %, with a high saponification value (209.1 g KOH / kg), a melting temperature of 38.3 °C and solidification of 20.6 °C. The starch extraction yield was 14.6 % and showed a significant amylose 34 (32 %) with a temperature of 65 °C gelatinization. The fat obtained meet suitable characteristics for applications of food consumption. The gelatinization temperature favors the formation of gels with low energy requirements and multiple uses in the food industry.