Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch
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- 作者：Romee Jan ; romeejan12@gmail.com" class="auth_mail" title="E-mail the corresponding author ; D.C. Saxena ; Sukhcharn Singh sukhcharns@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chenopodium ; Amaranth ; Starch ; Dynamic rheology ; Physicochemical properties
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：267-274
- 全文大小：1568 K
文摘
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Smaller starch granule with higher paste viscosity and solubility was observed.
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Lower gelatinization temperature of starch with high degree of crystallinity.
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Unique viscoelastic behavior and FTIR analysis of the starch were observed.
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The obtained starch can be a used as a replacement for chemically modified starches.
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May find application in development of newer product formulations.