The role of common salt in maintaining hot-paste viscosity of cassava starch | [Papel de la sal comun en mantener la viscosidad de la pasta a temperaturas altas del almidon de yuca]
1996
Safo-Kantanka, O | Acquistucci, Rita
The amylographs of starch and flour from three cassava varieties were determined in salt (NaCl) solutions of 0 percent, 2.5 percent, 5 percent, and 7.5 percent concentrations. The salt increased the pasting and peak viscosity temperatures. Peak viscosity differed with variety, and increased with salt in some cases, but was reduced to below that of the control in others. Salt also reduced the extent of retrogradation of starch, compared with the control.
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