Effect of heat treatment on the physico-chemical properties of starch from different botanical sources

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Effect of heat treatment on the physico-chemical properties of starch from different botanical sources

Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials lea...

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Bibliographic Details
Main Authors:	Mohd Adzahan, Noranizan, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14256/ http://psasir.upm.edu.my/id/eprint/14256/1/14256.pdf

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