Thermal and Structural Evaluation of Physically Modified starch from Loquat Seeds (Eriobotrya Japonica lind L.)
Loquat seed starch (Eriobotrya japonica Lindl.) was isolated, characterized, and subjected to physical modifications using ultrasound techniques at amplitudes of 40%, 50%, 60%, and 70%. Proximate analysis of the native starch revealed the following composition: moisture content (5.48%), lipid content (0.19%), protein content (3.56%), dietary fiber content (4.51%), crude fiber content (1.37%), and carbohydrate content by difference (84.77%). Thermogravimetric analysis (TG/DTG) identified three main mass loss events for all samples.