Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour
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- 作者：Jasim Ahmed ; jaahmed@kisr.edu.kw" class="auth_mail" title="E-mail the corresponding author ; jahmed2k@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Hasan Al-Attar ; Yasir Ali Arfat
- 关键词：Water chestnut ; Particle size ; Water holding capacity ; Pasting property ; Glass-transition temperature ; Complex viscosity
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：52
- 期：Complete
- 页码：888-895
- 全文大小：936 K
文摘
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Particle size significantly affects functional properties of water chestnut flour.
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Mechanical rigidity of dough was influenced by temperature and the particle size.
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The peak viscosity reached the maximum for the finest particle.
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Obtained data can be used in gluten-free product development.