Extraction and Characterisation of Avocado Seed Starch, and Its Blend with Enset Cellulosic

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Sample</td><td class="align_center">To (ºC)</td><td class="align_center">Tp (ºC)</td><td class="align_center">Tc (ºC)</td><td class="align_center">Tc − To (ºC)</td><td class="align_center">ΔH (J/g)</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">Starch</td><td class="align_center">37</td><td class="align_center">78</td><td class="align_center">124</td><td class="align_center">87</td><td class="align_center">3.51</td></tr><tr><td class="align_left">Blend</td><td class="align_center">45</td><td class="align_center">96</td><td class="align_center">133</td><td class="align_center">88</td><td class="align_center">6.32</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>To = onset temperature, Tp = peak temperature, Tc = conclusion temperature, (Tc − To) = gelatinisation temperature range, ΔH = gelatinisation enthalpy. </div></td></tr></table>

<div>Thermal properties for the avocado starch and the starch-cellulosic blend.</div>

Advances in Materials Science and Engineering

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Table 3

Table 3: Extraction and Characterisation of Avocado Seed Starch, and Its Blend with Enset Cellulosic 