Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends

The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplex-centroid design with internal points and restrictions (upper limit) for yam starch proportion. The...

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Veröffentlicht in:	International journal of food science & technology 2006-08, Vol.41 (7), p.805-812
Hauptverfasser:	Karam, Laura B, Ferrero, Cristina, Martino, Miriam N, Zaritzky, Noemi E, Grossmann, María Victoria E
Format:	Artikel
Sprache:	eng
Schlagworte:	amylopectin amylose Biological and medical sciences blended foods Cassava starch Cereal and baking product industries corn starch equations Food industries functional properties Fundamental and applied biological sciences. Psychology gelatinisation gelatinization granules ingredient proportions ingredients mathematical models microscopy microstructure rheology starch Starch and starchy product industries starch gels statistical analysis swelling (materials) temperature viscoelasticity yam starch yams
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