Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch

Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch

This paper describes the isolation and physicochemical characterization of starch obtained from (African locust bean). The results show that the properties of starch from this source compare favorably with those of corn starch BP, and suggest that it could be useful as a stabilizer in baking powders...

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Veröffentlicht in:Pure and applied chemistry 2009-01, Vol.81 (1), p.97-104
Hauptverfasser: Ihegwuagu, Nnemeka Edith, Omojola, Moses Olubayo, Emeje, Martins Ochobiojo, Kunle, Olobayo Olufunsho
Format: Artikel
Sprache:eng
Schlagworte:
African locust bean
African locust beans
Baking
Corn
Food processing industry
isolation
Parkia biglobosa
physicochemical characterization
starches
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Beschreibung
Zusammenfassung:This paper describes the isolation and physicochemical characterization of starch obtained from (African locust bean). The results show that the properties of starch from this source compare favorably with those of corn starch BP, and suggest that it could be useful as a stabilizer in baking powders and as an emulsifier in the food industry.
ISSN:0033-4545
1365-3075
DOI:10.1351/PAC-CON-08-01-21