Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches
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- 作者：Sara Hedayatia ; sara_hedayatiii@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Mahsa Majzoobib ; e ; majzoobi@shirazu.ac.ir" class="auth_mail" title="E-mail the corresponding author ; mahsa.majzoobi@dpi.nsw.gov.au" class="auth_mail" title="E-mail the corresponding author ; Fakhri Shahidia ; fshahidi@um.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Arash Koochekia ; koocheki@um.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Asgar Farahnakyb ; c ; d ; afarahnaky@csu.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Corn starch ; Granular cold-water-swelling starch ; Drum-dried pregelatinized starch ; Sodium chloride ; Calcium chloride
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：602-608
- 全文大小：1015 K
文摘
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NaCl reduced water absorption, viscosity and textural parameters of starch pastes.
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CaCl2 increased water absorption, viscosity and textural parameters of starch pastes.
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NaCl and CaCl2 increased the freeze-thaw stability and turbidity of starch pastes.
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In all of the experiments the changes were more pronounced in pregelatinized starch.