کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564448 1330938 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
چکیده انگلیسی

This study investigates the effects of water-soluble mucilages (0, 2.5, and 5 g/100 g; w/w, dry basis) on the thermal and pasting properties of isolated starches from three root and tuber crops. The results show that yam tuber presents the greatest level of mucilage and also possess the largest amylose content of the three isolated starches. The addition of mucilage caused a remarkable increase in the temperature of gelatinization for the three tested starches due to the competition for water during starch gelatinization. Furthermore, adding mucilage increased the phase transition temperature range (Tc–To) of starches but decreased enthalpy (ΔH). However, although the pasting temperature increased with the addition of mucilage into tuber starches, it did not change that of taro starch. The peak viscosity of taro and sweet potato starches decreased significantly as their mucilages were added into each starch suspension system (p < 0.05). However, the addition of mucilage slightly increased the viscosity of yam starch. Furthermore, the addition of mucilage slightly increased the swelling power of yam and taro starches, but did not change that of sweet potato starch.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 6, July 2010, Pages 849–855
نویسندگان
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