Title of article
Effect of succinylation on the corn and amaranth starch pastes
Author/Authors
Bhandari، نويسنده , , Praful N and Singhal، نويسنده , , Rekha S، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
8
From page
233
To page
240
Abstract
Succinylation of corn and amaranth starches altered their swelling power as a function of temperature and degree of substitution (DS). Brabender viscoamylogram showed decrease in gelatinisation temperature with increase in DS from 0.05 to 0.20. While the peak viscosity increased with DS for corn starch (CSS), the reverse was found to be true for amaranth starch (ASS). CSS showed good stability in acidic as well as salt containing medium. Both the CSS and ASS exhibited very good freeze-thaw stability and paste clarity.
Keywords
Succinylation , Corn starch , Amaranth starch , freeze-thaw
Journal title
CARBOHYDRATE POLYMERS
Serial Year
2002
Journal title
CARBOHYDRATE POLYMERS
Record number
1612414
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