Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9884-3
Abstract: Starch–hydrocolloids blends have been used in foods to provide texture, moisture retention and desirable pasting and rheological properties. The study was aimed to assess the influence of addition of selected gum hydrocolloids like guar gum… read more here.
Keywords: addition; colocasia starch; starch; rheological properties ... See more keywords
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.005
Abstract: In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased… read more here.
Keywords: different concentrations; pectin different; effects pectin; pasting rheological ... See more keywords
Physicochemical, pasting, and rheological properties of pearl millet starches from different cultivars and their relations
Sign Up to like & getrecommendations! Published in 2020 at "Acta Alimentaria"
DOI: 10.1556/066.2020.49.1.7
Abstract: Physicochemical, pasting, and rheological properties of pearl millet starches were studied and correlations among these properties were calculated. Amylose content, swelling power, and solubility of starches varied from 11.57 to 21.93%, 11.11 to 17.91 g… read more here.
Keywords: physicochemical pasting; millet starches; properties pearl; rheological properties ... See more keywords