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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书目信息
CIAT publication ; no. 271
出版者
Centro Internacional de Agricultura Tropical ; Montpellier (France) : Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Department des Systemes Agroalimentaires et Ruraux
页码
p. 123-127
其它主题
Cloruro sodico; Viscosite; Almidon
语言
英语
注释
Sumario (En)
Ilus., 3 ref.
类型
Summary
来源
Cassava flour and starch : progress in research and development, Dufour, DominiqueO'Brien, Gerard M.Best, Rupert (eds.).- Cali (Colombia): Centro Internacional de Agricultura Tropical ; Montpellier (France) : Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Department des Systemes Agroalimentaires et Ruraux, 1996.- 958-9439-88-8
1998-08-15
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