Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

The effect of various cations, anions, acids and oxidising agents on the gelatinisation properties of cassava starch was studied and wide variation was observed in the pasting and swelling properties. Sodium chloride and sodium thiosulphate slightly lowered the peak viscosity of cassava starch with...

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Veröffentlicht in:	Die Stärke 2005-11, Vol.57 (11), p.547-555
Hauptverfasser:	Jyothi, Alummoottil N., Sasikiran, Korappatti, Sajeev, Moothandasseri S., Revamma, R., Moorthy, Subramoney N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Acids, influence on properties Biological and medical sciences Cassava starch Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Gelatinisation properties influence on properties Oxidising agents Oxidising agents, influence on properties Salts Salts, influence on properties Starch and starchy product industries
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