کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762384 | 1624887 | 2017 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
AS, HMT-AS and CS starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS starches. Noodles prepared from native amaranth starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornstarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15Â g/100Â g in comparison to AS noodles (22.20Â g/100Â g). The HMT-AS based starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 306-313
Journal: Journal of Cereal Science - Volume 75, May 2017, Pages 306-313
نویسندگان
Narender K. Chandla, D.C. Saxena, Sukhcharn Singh,