Production of starch from horse chestnut and acorn withdifferent methods and determination of the properties ofthe starches produced

It was aimed to economize the fruits of horse chestnut (Aesculus hippocastanum), which is park and garden waste, and acorns, which are the fruits of oak (Quercus ithaburensis), which is forest waste, and to obtain high value-added products. For this purpose, alkaline and ultrasound-assisted extraction methods were used for starch production from horse chestnuts and classical and ultrasound-assisted extraction methods were used for starch production from acorns. Starch production was optimized using the multivariate response surface method D-optimal design. Chemical (total starch, protein, fat, ash, ash, glycoside, etc.), functional (water and oil retention, swelling, turbidity, sediment volume, etc.) and thermal (FT-IR, XRD spectra, TGA, SEM images) properties of starches produced at the optimum point were determined. It was determined that the ultrasound-assisted starch extraction method from horse chestnut caused an increase in oil and water retention capacities, swelling power and sediment volume, and the ultrasound-assisted method caused an increase in light transmittance and cineresis values and a decrease in freeze-thaw stability. Starches produced by the alkaline method formed gels with a minimum concentration of 6%, while starches produced by the ultrasound-assisted method formed gels with a minimum concentration of 12%. Alkaline and ultrasound-assisted methods did not cause a significant change in the thermal properties of starches. In addition, the ultrasoundassisted method reduced the molecular size of the starches and made them stick to each other. It was determined that the ultrasound-assisted starch extraction method from acorns caused an increase in oil and water retention capacities, swelling power and sediment volume. It was also found that the ultrasound-assisted method caused an increase in light transmittance values and a decrease in freeze-thaw stability. While starches produced with the classical method formed gels with a minimum concentration of 18%, starches produced with the ultrasound-assisted method formed gels with a minimum concentration of 14%. With this study, an alternative raw material source in starch production was determined. It is also a basis for the use of starches produced in model food systems.