Physicochemical characteristics of unripe apple starches
2018
Tatehara, H. (Aomori University of Health and Welfare, Aomori (Japan). Faculty of Health Science, Department of Nutrition) | Tochigi, T. | Norikura, T. | Kon, A. | Izawa, H.
For the effective utilization in processed foods of unripe apple, the physicochemical characteristics of unripe apple starch were examined. Unripe apple starch had lower amylopectin content and a smaller particle size than the starch of other crops. This result indicates that unripe apple starch has a low viscosity during gelatinization. In addition, the phosphorus content was lower than in other crop starch, suggesting that it tends to be difficult to separate from water in addition to its low viscosity. These results suggest unripe apple starch can be used in processed foods where such physical properties are required.
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