Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels

Ice formation and non-freezable water (W NFW ) of rice flour and tapioca starch gels were studied at two different freezing rates (-10 and -100°C/min) using differential scanning calorimetry. Ice crystal growth was observed in the slow freezing but not in the fast one. Ice melting enthalpies, howeve...

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Veröffentlicht in:	International journal of food properties 2016-07, Vol.19 (7), p.1616-1630
Hauptverfasser:	Seetapan, Nispa, Limparyoon, Nattawut, Fuongfuchat, Asira, Gamonpilas, Chaiwut, Methacanon, Pawadee
Format:	Artikel
Sprache:	eng
Schlagworte:	Granule morphology of starch Ice formation Non-freezable water Rice flour Tapioca starch
Online-Zugang:	Volltext
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