Some Properties ofAmaranthus paniculatas(Rajgeera) Starch Pastes
作者:
Rekha S. Singhal,
Pushpa R. Kulkarni,
期刊:
Starch ‐ Stärke
(WILEY Available online 1990)
卷期:
Volume 42,
issue 1
页码: 5-7
ISSN:0038-9056
年代: 1990
DOI:10.1002/star.19900420103
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe lysine rich high protein seeds ofA. paniculatas(Rajgeera) are reported to contain 50–60% of waxy starch, concentrated in the endosperm. However its food related properties are comparatively unknown. In the present work, paste viscosity, paste clarity, freeze‐thaw stability and effect of shear on the viscosity ofA. paniculatasstarch paste have been studied and compared to corn starch. Also included are the stability of Rajgeera starch paste under pressure cooking (30 min, 15 lb pressure) and acidic conditions (pH 6.98—1.76). Rajgeera starch was found to have a higher paste viscosity, lower paste clarity and high freeze‐thaw stability than corn starch. Both Rajgeera and corn starch underwent thinning on being subjected to mechanical shear. Rajgeera starch withstood pressure cooking conditions admirably, but was found to be sensitive to acidic con
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