| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543196 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Acid concentration and treatment time changed the properties of jackfruit starch. ⺠Native starch granules were round, dome-shaped, trigonal and tetragonal in shape. ⺠Crystallinity was inversely related to amylose content in the modified starches. ⺠Freezing and thawing reduced the water holding capacity of strongly modified starch. ⺠Acid thinned jackfruit starch can be utilised in confectionery fillings.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Himjyoti Dutta, Sanjib Kumar Paul, Dipankar Kalita, Charu Lata Mahanta,